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       

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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

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