¼ Cup Solomons Gold Dark Chocolate Swirls
¼ Cup hulled tahini/nut butter
¼ Cup maple syrup
½ Cup almond flour
2 tbsp cornstarch/tapioca flour
¼ tsp baking soda

Preheat the oven to 180C °C and prepare a large tray with parchment paper.

In a medium microwavable bowl, add the swirls, tahini and maple syrup. Microwave for 1 minute, in 30-second increments, stirring between each interval.

In a medium bowl, add the almond flour, cornstarch and baking soda, once the chocolate mixture is melted and slightly cooled, pour into the dry ingredients and combine well until smooth. This mixture will be ever so slightly sticky.

From the cookie mixture, roll approximately 20 balls - adding a singular chocolate swirl to the centre of each ball. Place each ball on the prepared tray, pressing each one down slightly.

Bake for 8-10 minutes. Once the cookies have been removed, let them cool for at least 10 minutes to allow the cookies to crisp up.

Store the cookies airtight, if not consumed immediately.

Recipe created by @feedinglara.