TAHINI CHOCOLATE THUMBPRINTS

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It's been a tough week.

As I move forward in my career, there are many lessons I learn about myself and the business world. While not all are easy to learn, nor pleasant along the way, they are more than necessary.

Leaving my old comfortable position for one where there was ambiguity, opportunity to pave my own way, and a great opportunity to learn was a tough decision to make. Though I'm still happy I did it. 

Learning to accept the consequences for when you really f*ck up, accepting the unknown and lack of guidance, and working in an environment where it's all on you is a part of the adulting journey. Moreso, learning to compartmentalize and leave the emotions at home. 

I'm almost embarrassed to admit that I've cried too many times at my desk. 

It takes time, mistakes, and baby steps. Almost like the bite size of these thumbprints. While tahini for a cookie might sound odd, why not take a leap? Life already requires risks for rewards. 

Servings: 10

Ingredients:

  • 3/4 almond flour
  • 2 tablespoons coconut flour
  • 1/2 tablespoon xantham gum
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 2 tablespoons of tahini
  • 1/2 sesame seeds
  • 1/4 chocolate chips
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Directions:

  1. Mix the dry ingredients well. Then create a well in the middle.
  2. Add the egg, tahini, vanilla, and maple syrup.
  3. Mix well until the dough comes together.
  4. Roll the dough into 10 bites. Then roll the bite into sesame seeds.
  5. Press your thumb into the middle of the dough to create an indent.
  6. Place on a parchment-lined baking sheet.
  7. Bake for 20 minutes. 
  8. Remove the cookies and then add the chocolate chips on top.
  9. Add the cookies back in to the oven for another 5 minutes. 
  10. Remove the cookies from the oven and allow them to fully cool.
  11. Enjoy!
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