Ingredients
- 1 cup hulled tahini (see Tips and Variations - 280 grams/10oz)
- 1 cup raw caster sugar (superfine - 220 grams/7 3/4 oz)
- 1/3 cup maple syrup (80ml/2 3/4 fl. oz)
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups wholemeal spelt flour (280 grams/10oz)
- 1/4 teaspoon bicarbonate of (baking) soda
- 1/4 teaspoon baking powder
- 200 grams dark chocolate (7oz chopped)
How to Make
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Step 1: Preheat oven to 160°C (325°F) and line 2 large baking trays with non-stick baking paper.
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Step 2: Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine.
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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.
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Step 4: Roll heaped tablespoons of the dough into 24 balls and place on the trays.
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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!
We hope you enjoy this recipe!
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