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Ingredients

2 tablespoons chia seeds 2 tablespoons water 1 cup spelt flour ½ cup amaranth flour ½ cup oat flour 1 teaspoon baking soda ½ teaspoon Celtic sea salt ½ cup almond milk ½ cup tahini ¼ cup agave nectar ¼ cup crystallized sugar cane juice (such as Sucanat®) 2 tablespoons olive oil 1 teaspoon vanilla extract 1 cup dark chocolate chips

Nutrition Info

85.8 calories carbohydrate: 11.6 g cholesterol: : - fat: 4.3 g fiber: 1.3 g protein: 1.5 g saturatedFat: 1.3 g servingSize: - sodium: 66 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Mix chia seeds and water together in a bowl, let sit until \"chia egg\" is thickened, about 10 minutes.
Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl. Blend \"chia egg\", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth, stir into flour mixture until dough is well mixed. Fold chocolate chips into dough, spoon onto the prepared baking sheet. Press dough onto baking sheet to flatten.
Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

3 dozen cookies

Tahini and chocolate chips an interesting and innovative combination. These delicious, vegan cookies are a real treat.