Egg sensitivity or allergy sufferers can still enjoy a good old chocolate chip cookie! Try these gluten-free, dairy-free, and egg-free chocolate chip cookie the next time you need a sweet treat!
In a small bowl, combine ground flaxseed with water, stir then let firm up in the refrigerator for about 5 minutes or until gelled.
In a stand mixer or electric hand mixer, combine flax eggs and coconut sugar. Mix at medium speed for 30 seconds or until combined and runny. Scrape sides of the bowl as needed.
Add tahini and mix on medium speed until completely combined. Scrape the sides of the bowl.
Add the remaining ingredients except for chocolate chips: almond flour, coconut flour, vanilla, salt, and baking powder (see the substitution in the ingredient list). Mix on low until combined, scraping the sides of the bowl to ensure all ingredients are mixed.
Remove the bowl from the stand mixer and stir in chocolate chips by hand.
Use a two-tablespoon scoop to dish out 12 cookies onto the prepared baking sheet. Wet fingers slightly and flatten the cookie dough mounds.
Bake at 350° for 11-13 minutes or until just starting to brown on edges. Allow to cool completely on the baking sheet. Enjoy!