Tahini Chocolate Chip Cookie Sticks

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This gluten-free snack from kitchen-tested.com has a short list of ingredients and comes together nicely despite the absence of flour.

Ingredients:

1 cup raw tahini
6 tbsp. pure maple syrup
2 large eggs
1 tsp. pure vanilla extract
½ tsp. baking soda
1 ½ cups semisweet chocolate chips, divided
Sea salt flakes for sprinkling

Directions:

Preheat the oven to 350F and line 2 baking sheets with parchment paper.

In the bowl of a food processor fitted with the “s” blade, combine the tahini, maple syrup, eggs, vanilla, and baking soda until smooth.

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Fold in 1 cup of the chocolate chips.

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Form one log on each of the 2 baking sheets. The dough will be very sticky so use a spatula to form the logs.

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Bake for 20 minutes. Remove from the oven and sprinkle each loaf with ¼ cup chocolate chips, gently pressing them into the dough. Sprinkle each loaf with ¼ tsp. sea salt flakes. Allow to cool for 15-20 minutes before slicing into cookie sticks.

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