Choc-chunk tahini cookies
These choc-chunk cookies are next level delicious. A perfect partner to a cup of tea, put your feet up and enjoy!
Servings: 10 cookies
Ingredients
- 140 g smooth light tahini
- 1 large free-range egg
- 80 ml honey
- 2 tsp pure vanilla extract
- 90 g buckwheat flour
- 30 g ground almonds
- ½ tsp baking powder
- ½ tsp sea salt
- 50 g dark chocolate roughly chopped, plus extra for pressing into the cookies
Instructions
- Preheat the oven to 160°C (325°F). Grease and line two large baking trays with plastic-free baking parchment.
- Place the tahini, egg yolk, honey and vanilla in a large bowl and mix until smooth.
- Add the oat flour, ground almonds, baking powder and salt and mix until well combined, like cookie dough. Fold in the chocolate.
- Roll heaped tablespoons of the dough into 10 balls and place on the trays. Gently press each cookie to flatten, press extra chocolate into each cookie and bake for 8-10 minutes, or until golden brown. Allow to cool on the trays.
Notes
•This recipe works best with a smooth, thick, well-blended tahini. Avoid using tahini that has settled with a layer of oil on the top and dried-out tahini underneath.
•Store cookies in an airtight glass container for up to three days or freeze for up to one month.
•Store cookies in an airtight glass container for up to three days or freeze for up to one month.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @thefertilitykitchen and hashtag it #thefertilitykitchen!