It’s here! Your new favourite cookie recipe is here!
If you love chocolate and tahini, then this salted chocolate tahini cookies recipe is for you. In fact, if you straight up love cookies then this recipe is for you!
I first started playing around with this popular Pinterest recipe last year while I was doing the 4R Program in an attempt to better manage episodic migraines (I’m toying with the idea of writing a post about this experience, for those who might be interested). Doing the 4R Program meant that I couldn’t eat gluten, sugar or dairy (among other things) for an entire month – and if you know me then you’ll know that I have quite the sweet tooth, so to say that I had to get inventive during snack time is an understatement, but these cookies. saved. my. life.
I switched up my regular gluten-free baking powder (to this brand) for this particular batch and these cookies baked up beautifully. Thick and chewy, with a subtle, nutty flavour and just the right amount of salt.
My Salted Chocolate Tahini Cookies are:
- Refined sugar-free
- The perfect combination of sweet and savoury
- Completely addictive
Oh, and they’re SUPER easy to make, and require only 10 ingredients. Sounds like the cookie of your dreams, right? That’s because it is!
So save this recipe and run, don’t walk, to your nearest grocery store and then straight back to your kitchen and make these guilt-free cookies STAT.
And while you’re at it, have a delicious day! x
Salted Chocolate Tahini Cookies
Prep Time: 15min
Cooking Time: 15min
1/4 cup Maple Syrup
1/4 cup Tahini
1 tsp Vanilla Extract
1/4 cup Almond Meal
3/4 cup Brown Rice Flour
1,5 tsp Gluten Free Baking Powder
1/4 tsp Salt
1/4 cup Cacao Powder
1/4 cup Almond Milk
2 tbsp White Sesame Seeds
Preheat oven to 180ºC.
Combine maple syrup, tahini and vanilla extract in a small mixing bowl and mix until smooth.
Add almond meal, brown rice flour, cacao powder, baking powder and salt to a medium mixing bowl and whisk to combine.
Add maple tahini to dry ingredients, adding almond milk a tbsp at a time, and mix by hand until mixture becomes doughy, sticks together, and can easily be rolled into a ball without breaking.
Prepare for dough rolling by adding sesame seeds to a shallow plate.
Divide dough mixture into 12 even pieces, roll each piece into a ball and, one by one, roll each piece in the plate with sesame seeds.
Place dough balls onto a prepared baking sheet, spacing each ball at least 3cm apart.
Press each ball down with the bottom of a flat bottomed glass or measuring cup to form a round disc about 3 to 5mm thick.
Sprinkle with salt and bake for 10min until golden brown.
Allow to cool on a wire rack before enjoying with a glass of almond milk.