Tahini Choc Chip Cookies
These cookies not only taste delish, but they are packed with an abundance of nutrients. Personally, I love 'sweet' things, but I don't like them to be too sweet if that’s a thing . . . These cookies have been crafted from some of my favourite foods, to create a wholesome cookie. These cookies are best enjoyed with a cup of herbal tea in the afternoon to boost your energy or after dinner to soothe that 'sweet craving'.
Ingredients
2 cups almond meal
1/2 cup tapioca flour
125g organic grass-fed butter/ghee OR organic coconut oil
100g dark chocolate, roughly chopped
1/2 cup hulled tahini
2 heaped tbsp local raw honey/pure maple syrup
1 tsp organic vanilla extract
1 tsp gluten-free baking powder
1 free-range egg, whisked
A good pinch of sea salt
Create
Preheat the oven to 170°C fan-forced, and line a baking tray with baking paper.
Combine the dry ingredients in a large mixing bowl with a wooden spoon. Make a well in the mixture, and carefully pour in the wet ingredients, stirring again to combine evenly.
Using your hands, carefully shape the mixture into 12 cookies and place them on your baking tray. Press down gently on each cookie to flatten slightly, using your thumb to create a small indent to fill with chocolate later.
Bake in the oven for 15 minutes., or slightly longer if you like them crispy. Allow the cookies to cool completely before you fill the center with chocolate (approx 30 mins).
Store these glorious cookies in an airtight container for up to 5 days (if they last that long). They also freeze really well in a zip-lock bag for up to 3 months, making sure you allow time for them to thaw before devouring.
Happy baking!
L x.