Chocolate Chunk Tahine Cookies

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24
Servings

10m
Prep Time

12-14m
Cook Time

22m
Ready In

Recipe: #35015

May 31, 2020

Categories: Desserts, Cookies, Dropped, Snacks, Eggs, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Game/Sports Day, Picnic, Potluck, Oven Bake, Gluten-Free, Non-Dairy, Vegetarian, Flour, Sugar more

recipe by:
ImPat

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recipe by:
ImPat

"From our Sunday newspaper The Sunday Times. Times are estimated. See tips for gluten free option. s"

Original recipe yields 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (34.8 g)
Calories 122.8
Total Fat - 4.3 g
Saturated Fat - 2.2 g
Cholesterol - 38.2 mg
Sodium - 33.1 mg
Total Carbohydrate - 18.4 g
Dietary Fiber - 2 g
Sugars - 11.5 g
Protein - 2.7 g
Calcium - 17 mg
Iron - 1 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 160°C (325°F) and line 2 large baking trays with non-stick baking paper.

Step 2

Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine.

Step 3

Place the flour, bicarbonate of soda and baking powder in a medium bowl and stir to combine and then sift the flour mixture into the tahini mixture and mix well to combine and now add the chocolate and fold to combine.

Step 4

Roll heaped tablespoons of the dough into 24 balls and place on the trays.

Step 5

Flatten the cookies slightly and bake for 12–14 minutes or until light golden and then allow to cool on the trays.

Tips & Variations

+ This recipe works best when a smooth, thick, hulled tahini is used. Avoid those jars that have fully settled on the shelf (with a large layer of oil at the top and dried-out tahini underneath). Look for a fresh, good-quality, blended variety.
+ You can swap the spelt flour for buckwheat flour to make these cookies gluten free. Just double check your baking powder is gluten free too!