This is a beautiful chewy, nutty, chocolate cookie with the added benefits of tahini! Tahini is a paste made with toasted, ground sesame seeds. The tahini gives the cookie a rich nutty taste and is high in vitamins and minerals, antioxidants, anti-inflammatories and monounsaturated fatty acids (“good” fats).
Chocolate Tahini Cookies
Gluten-free, dairy-free, plant-based, refined sugar-free, paleo, grain-free
Makes ~24 cookies
- 1 flax egg - 1 tablespoon ground flaxseed + 3 tablespoons warm water
- 1/2 cup tahini
- ½ cup coconut nectar (or similar sweetener - we used maple syrup this time)
- ¾ cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips
- 1/4-1/2 cup sesame seeds
- 1 teaspoon sea salt (separated)
1. Prepare flax egg and set aside for a few minutes to thicken while you line a baking tray with baking paper.
2. Whisk tahini, maple syrup, and flax egg together in a large bowl. Add almond flour, cocoa powder, coconut sugar, baking powder, baking soda, 1/2 tsp salt, and vanilla extract. Stir until combined and then fold in the chocolate chips. Cover bowl with plastic wrap and let chill in refrigerator for at least 1 hour.
3. Preheat oven to 175 degrees celsius and set on bake. Place the sesame seeds and 1/2 tsp sea salt in a small bowl and stir to combine. Fill another small bowl with water. Using a small spoon, scoop the cookie dough and roll into a loose ball with your hands. Use a small amount of oil on your hands if the oil is too sticky. Roll each ball into sesame mixture and place on baking tray. Dip a fork into the water and press down gently to create an X in the dough to help the cookies spread evenly.
4. Bake for 10 - 12 minutes. Remove from oven and wait a few minutes before transferring cookies to a wire rack.
One of our go-to breakfasts (and one of our most requested recipes) is our chia breakfast pots!
Chia pots are a great way to start the day as they’re high in protein, omega threes, fibre, antioxidants, magnesium and calcium, helping you feel satiated and ready to take on the day. As an added bonus a batch of chia mix will last in the fridge for 3-5 days so you can make a batch at the start of the week and have breakfast sorted for days!