Tahini Caramel Soft Baked Cookies

Are you team chewy or team crunchy? When it comes to cookies, I’m chewy all the way. I want a cookie to literally melt in my mouth. I’d rather under-bake a cookie slightly than over-bake it. Sometimes, I actually prefer the dough over the baked cookie. If you’re team chewy: welcome to this amazing recipe. I am so beyond excited to share this one with you guys. I tested it multiple times and, I swear, each time it just gets better and better. I topped each cookie with a square of Loving Earth vegan salted caramel chocolate. If you haven’t tried this brand out, I highly recommend! All their products are vegan, but you would never know it by the taste. You can top the cookies with just about any chocolate, even fill them with chocolate chips, but I seriously recommend this brand (that or Hu chocolate because they’re amazing too.) The cooking time does change depending on how soft you actually want your cookie, I did mine for the lowest time possible, right after being just raw. Hope you guys enjoy this recipe as much as I do. Happy baking 

Ingredients:

• 1/2 cup sweet potato puree (can sub pumpkin)

• 1/3 cup tahini

• 1/3 cup almond butter

• 2 tbs date honey

• 1/4 cup applesauce

• 1 tsp vanilla

• 1 tsp baking soda

• 1 cup almond flour

• Optional toppings: chocolate and sea salt

Recipe:

1. Combine all wet ingredients first and then add in baking soda and almond flour. Mix well

2. Create cookie shapes (the dough is a little thicker so just use your spoon to shape them)

3. Top with chocolate and a sprinkle of flaky sea salt

4. Bake at 350 for about 15-20 minutes. ENJOY