Instructions
In a large bowl, add the tahini, lemon juice, maple syrup, avocado oil, garlic powder, sea salt, black pepper, and water. Whisk until smooth.
Add the tomato, cucumber, parsley, and jicama to bowl. Mix to combine with the dressing. Divide evenly between bowls or onto plates and enjoy!
Ingredients
3 Tbsp Tahini
1 Lemon (small, juiced)
1/2 tsp Garlic Powder
1 Tbsp Maple Syrup
2 Tbsp Avocado Oil
1/4 tsp Sea Salt
1/8 tsp Red Pepper Flakes
1 Tbsp Water
1 Tomato (large, diced)
1/2 Cucumber (large, diced)
1 cup Jicama (diced)
3 Tbsp Parsley (finely chopped)
Instructions
Preheat the oven to 350° and add everything except the chocolate chips to a food processor. Mix for 1 minute.
Fold in chocolate chips.
Use a scoop and make even balls and lay them on a parchment-lined baking sheet.
Bake for 20 minutes. Remove and let cool on a cooling rack.
Cook an extra 2 minutes if you like your cookies crunchy.
