Choc Chip Tahini Cookies
I’ll just leave these here…
INGREDIENTS
MAKES 20 COOKING TIME 45 mins
1 cup hulled tahini (see notes)
1/3 cup pure maple syrup
1/3 cup brown sugar
1 egg
2 tsp. vanilla extract
2 cups wholemeal plain flour (see notes)
1/4 tsp. baking powder
1/4 tsp. bicarbonate of (baking) soda
180g chopped dark chocolate (I used 78%)
Sea salt
METHOD
Preheat oven to 160°C fan forced. Line 2 large baking trays with non-stick baking paper.
Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine.
Sift the flour, bicarbonate of soda, baking powder and 1 teaspoon of sea salt and fold into the tahini mixture, mixing well to combine. Add the chocolate and fold to combine.
Roll heaped tablespoons of the dough into 20 balls and place on the trays. Flatten the cookies slightly, sprinkle with extra sea salt (unless these are for children) and bake in the middle of the oven for 12–14 minutes or until light golden. Allow to cool on the trays.
Store in an airtight container at room temperature for 2 weeks.
GEORGIE’S NOTES
Smooth, thick and fresh hulled tahini works best with this recipe. Avoid older jars that have hardened (and have a layer of oil on the top).
Instead of wholemeal plain flour this recipe also works with spelt. To make it gluten free use gluten free flour or buckwheat flour.
