Crispy on the edges with a soft dark chocolatey center. The brown butter gives the cookies a rich toastiness and Yolélé fonio lends a chewy texture (usually so hard to attain in a gluten-free cookie). Flaky sea salt brings it all together!
15 Min Prep
90 Min Cook
24 Servings
by: Yolele
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- ¾ cup tahini
- 2 large eggs
- 1 egg yolk
- 1 ½ teaspoon vanilla extract
- 1 ⅓ cup almond flour
- 1 cup cooked Yolélé fonio
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 ½ cups semi-sweet chocolate chunks
- flaky sea salt
Preparation
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Step 1
Melt butter in a small skillet over medium-low heat. Stir continuously until the butter smells nutty and the milk solids turn golden brown, about 8 minutes. Careful not to burn.
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Step 2
Once browned, immediately transfer butter to a large bowl and chill in the fridge for 35-45 minutes, stirring every 10 minutes or so until it reaches the consistency of Greek yogurt.
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Step 3
Take the butter out of the fridge and add sugar. Whisk with an electric mixer on medium (or beat by hand) until light and fluffy, about 5 minutes.
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Step 4
Add the tahini, eggs, egg yolk, and vanilla and continue to mix on medium for another 2 minutes.
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Step 5
In a separate bowl, combine almond flour, fonio, baking soda, baking powder, and salt.
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Step 6
Add to the butter mixture and stir until combined.
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Step 7
Gently fold in 2 cups of chocolate chunks, reserving a ½ cup of chocolate.
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Step 8
Chill the cookie dough in the freezer for 30 minutes and preheat the oven to 350˚F.
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Step 9
Line two baking sheets with parchment paper.
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Step 10
Scoop 1 ½ to 2-inch balls of dough onto the baking sheet, spaced 2 inches apart, and top with reserved chocolate chunks (we recommend using a disher ice cream scoop with a release, it’s ok if you don’t have one, the important thing is that all your dough balls are the same size).
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Step 11
Bake for 12-16 minutes until golden brown and edges are crispy.
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Step 12
Top with flaky salt and allow to cool on the baking sheet.
In this Recipe...
Fonio
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
