These choc-chunk cookies are next level delicious. A perfect partner to a cup of tea, put your feet up and enjoy!
These choc-chunk cookies are next level delicious. A perfect partner to a cup of tea, put your feet up and enjoy!
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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 10 cookies
Ingredients
- 140 g (½ cup) smooth hulled tahini
- 1 egg yolk
- 80 ml (⅓ cup) honey
- 2 tsp pure vanilla extract
- 90 g (½ cup) oat flour
- 30 g (¼ cup) ground almonds
- ½ tsp baking powder
- ½ tsp sea salt
- 50 g dark chocolate 90% cocoa solids, 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 almond butter 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.
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