Tahini Chocolate Lava Cookies
Vegan, gluten free, flourless, Paleo, heart-healthy
My tahini lava cookies lava cookies are so delicious with their gooey hot fudge mocha center and their crispy outside. Tahini makes the batter thick plus it adds a punch of protein, good fats, B vitamins and minerals like magnesium. I used coffee in the batter to make nutritious cookies that have just the right “pick-me-up”-flavor to give you an extra boost when your energy runs low.
Tahini Chocolate Lava Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1/2 cup hot strong coffee
2 tablespoons ground flax seed
1 cup maple syrup
1 cup tahini butter
1/2 cup coconut sugar
1 tablespoon vanilla extract
Dry
1 and 1/2 cups almond flour
1 cup cocoa powder
1 tablespoon fine ground coffee beans
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
Tops
large crystal salt
sesame seeds
Makes 30 cookies
Having trouble finding the ingredients to make this recipe? Click on each ingredient and we will link you to our recommendation with Amazon. Or go to our page directly and shop there:
Instructions
1. Combine 1/2 cup hot, strong coffee into a mug with 2 tablespoons ground flax. Let sit for 5 minutes to allow flax to absorb liquid.
2. Combine maple syrup, tahini butter, coconut sugar and vanilla into a large mixing bowl. Using an electric mixer blend until a smooth creamy batter forms. Add the flax /coffee and blend again to combine. Using your spatula, make a hole in the center of the batter. Add almond flour, cocoa, baking powder, baking soda and salt. Stir to combine the dry into the wet ingredients until mixed. Fold in chocolate chips. Refrigerate batter for one hour or freeze for 20 minutes before forming cookies.
3. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
4. Once batter has chilled, drop 2 tablespoons of cookie dough onto the baking sheets 2 inches (5 cm) apart. Flatten each cookie slightly with your fingers and top with large crystal salt and sprinkle with sesame seeds.
5. Bake 14 minutes. Do not overbake, cookies will become crispy once cooled.
Photos by Milkshake Creative
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!