Flourless Tahini Protein Cookies with Fig and Chocolate

Preheat oven to 350 F and line a baking tray with parchment paper.

To a mixing bowl add tahini, aquafaba, coconut sugar, vanilla protein, baking soda, and salt and mix well to combine.

Keep mixing dough until a batter forms, it will be a few more mixes than a regular cookie dough.

Roll 12 cookie balls and place spread evenly across the baking tray. **If dough is sticky, you can wet your hands slightly**

Press each cookie down slightly and add a slice of fig into the center of each cookie.

Bake cookies for 8-9 minutes or until golden around the edges.

Allow to cool completely.

Melt two @zazubean Kiki bars in a microwave safe bowl, set aside.

Line a baking tray or cutting board that fits into the fridge with parchment paper.

Dip half of the cookie into the chocolate bowl and set on the parchment, continue with each cookie.

Top the chocolate side of the cookie with a pinch of sea salt or coarse salt.

Set the cookies in the fridge to firm up the chocolate.

Enjoy with a glass of your favorite plant-based milk!