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Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium-sized bowl, mix together the egg, tahini, almond flour, coconut sugar, and baking powder. It will make a thick, sticky mixture.
Fold in the chopped chocolate.
Scoop about 1 tablespoon of batter and place it on the baking sheet. Continue to do this, spacing each cookie about 2½ inches apart, until you have used all of the dough. If you prefer a larger cookie, scoop 2 tablespoons per cookie. Sprinkle cookies with the coarse salt.
Bake in the oven for 8 to 9 minutes, watching carefully because they can burn easily. They should be just lightly browned on top.
Let cool for 10 minutes on the baking sheet. Then transfer to a plate or container for storage.
These can be stored in a cool place in the pantry for 2 days or in the fridge for 1 week. You can freeze these for 3 to 4 months.