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!

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
Course: Sweet
Cuisine: Sweet
Keyword: chocolate, cookies, tahini
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.

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