We love tahini chocolate chip cookies, especially warm and fresh out the oven!
Crispy edges and a chewy centre, these are the perfect afternoon pick-me-up! Our top tip is to refrigerate your cookie dough for at least 30 minutes prior to baking.
Tahini Chocolate Chunk Cookies
Ingredients
- ⅓ cup tahini paste
- ¼ cup olive oil
- 1 free-range egg medium
- ⅓ cup maple syrup/honey
- 1 tsp apple cider vinegar
- 1 tsp espresso power mixed with 1 Tbsp hot water
- 1 tsp vanilla paste
- ⅔ cup spelt flour
- ⅓ cup almond meal
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 50 g RSF dark chocolate chopped
Instructions
Before you start
- Preheat oven to 180⁰C bake (160⁰C fan-bake). Line 1-2 oven trays with baking paper. Prep coffee mixture.
Cookies
- Make wet mixture. In a large bowl, whisk tahini and olive oil together until you have a smooth consistency. Add egg, maple syrup/honey, apple cider vinegar, coffee mixture and vanilla and whisk until smooth.
- Add dry ingredients. Add spelt flour, almond meal, salt, baking soda and baking powder to bowl with wet mixture and lightly mix until just combined.
- Finish batter. Add chocolate to mixture and mix again until just combined. Refrigerate mixture for at least 30 minutes.
- Prep & bake cookies. Roll mixture into small golf ball- sized balls and place on tray. Bake cookies for 11 minutes then open oven and carefully bang the tray against the oven rack so the cookies flatten out. Repeat the banging process about every 30 seconds for 3 times. If cookies look golden with crispy edges remove from oven. Allow to cool for 5 minutes then transfer cookies to wire rack to cool completely. Store in an air-tight container for up to 7 days.
Notes
These taste the best if you rest the dough for at least 30 minutes in the fridge. This gives the flour time to hydrate and the redistribution of liquid in the dough, allowing you to get the coveted crispy edges but chewy cookie centre.
Nutrition per cookie: 120cal (500kJ) | 8.7g carbohydrate | 2.6g protein | 8.4g fat
