Tahini Chocolate Chunk Cookie for One (or Two)

Is there anything better than a warm, freshly baked cookie? I don't think so. When I get home from work, I always reach for something sweet (sorry to my dentist). With Valentine's Day coming up and my singledom still very much solidified (whoever said dating was fun?), I want to show myself a little love with a freshly baked cookie. Just for me. No sharing. I mean you could share, but I will let you decide that. 

I am going to keep this short and sweet, but there is one thing that will make this single-serving-cookie adventure easier: a kitchen scale. No measuring cups (less dishes to do), just a bowl, a spatula and a kitchen scale. If you don't have one, well, then use the measuring cups, but definitely snag one. 

Ok, few ingredients to highlight (as I like to do): 

Tahini

It is the secret sauce to this cookie. Nobody wants to feel like their teeth are going to fall out after eating a cookie. So to help balance out the sweetness, tahini gives a savory, nutty undertone to each bite. Just make sure that you are using the best tahini aka Soom Foods tahini. No, I am not sponsored or paid to say that. I have tried a lot of tahini and Soom is hands down the best. 

Maple Sugar 

I adore anything maple. I am from New England so that should not be all that shocking. While I love maple syrup in things; it can add too much moisture to cookies (yes, there is such a thing) and you end up with goop. Cookie goop. Maple sugar gives you all the flavor, but without the added moisture. I will say that it is not easily found in supermarkets, however, Amazon saves the day with a lot of options at reasonable prices. 

Dark Chocolate. Seriously Dark Chocolate 

Life is all about balance. At least that is what my therapist tells me. Tahini gives a little savory, maple sugar lends buttery sweetness, and dark chocolate provides just the right amount of bitterness. I always have dark chocolate in my fridge (yes, the fridge. It will keep your chocolate tasty for longer). While I do love milk chocolate, dark chocolate has the requisite bitterness. Bitterness does not mean that chocolate should taste burnt or acrid; it should be a fruity, mild bitterness. Taza Chocolate is always my favorite (I am biased; my brother and sister-in-law own it); but pick what is your favorite. 

And enough about ingredients. Let's get to what we are all here for: COOKIE 

Recipe 

45g (about 1/4 cup) tahini 

5g (about 1 tsp) refined coconut oil, melted 

5g (1.5 tsp) maple syrup 

30g (3 tbsp) maple sugar (you can use coconut sugar) 

3g (1.5 tsp) flax meal 

12g (1 tbsp) hot water 

32g (1/4 cup) almond flour, packed 

1/8 tsp baking soda 

Pinch of baking powder 

Big pinch of salt 

27g (about 1/3 cup) chopped chocolate 

Flaky salt for topping 

Preheat the oven to 350F and line a small baking sheet with parchment paper. In a small bowl, combine the tahini, coconut oil, maple syrup and maple sugar. Stir together until smooth. Add the flax meal and the hot water (do not mix ahead of time) and stir to combine. 

Add the almond flour, baking soda, baking powder and salt and stir to combine. Get out any of those pesky lumps of almond flour. Stir in the chocolate chunks. 

Roll the dough into a baseball-size ball (yes, it is that big) and place on the parchment. Top with flaky sea salt and bake for 15-19 minutes. You want the edges to be brown, the top just starting to brown and thick cracks over the top. 

Let cool for 15 minutes before putting on a plate (or not), sitting on your couch and taking a bite. I will let you decide if you want to share or not.