5 Tbs non-dairy milk (I used oat milk, but be aware that oats are a grain so if you want to keep these cookies completely grain-free, use almond milk, or hemp milk.)
¼ cup roughly chopped walnuts
½ cup plus 2 Tbs dark chocolate chips
Instructions
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, coconut sugar, cacao powder, and baking soda and whisk until well mixed.
In a small bowl, stir together the tahini, peanut butter (I melted mine a bit in the microwave to make it easier), coconut oil, egg, and oat milk.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the nuts and chocolate chips.
Form the dough into golf-ball-size balls (I got 13 balls out of mine) and arrange them on the lined baking sheet, leaving as much space between them as possible. Gently press down to form cookies -- I used my fingers, but you can use the bottom of a glass or a fork.
Bake 15 mins or until the edges are starting to crisp up a bit. Remove the pan to a rack to cool for a bit. Then, when the cookies are mostly cooked, use a spatula to place the individual cookies on the rack to cool. Eat some now and store the rest in a container in the fridge for later. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/flourless-chocolate-walnut-cookies-1/