Almond Tahini Cookies with Toasted Sesame & Chocolate Drizzle
Almond Tahini Cookies with Toasted Sesame & Chocolate Drizzle
This is such a simple, healthy cookie that punches above its weight, even without the chocolate drizzle and toasted sesame seeds. You can substitute the butter with coconut oil and it still works fine. I just love butter!
Servings
20
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 200g butter, plus extra for greasing
- 1 cup maple syrup
- ½ cup tahini
- 560g almond meal
- 125g tapioca flour
- ¼ cup desiccated coconut
- 12g sea salt
- ¼ cup white sesame seeds
- 100g dark chocolate (70% cocoa), chopped into small pieces
Method
- Preheat oven to 180°C.
- Melt the butter in a saucepan, then remove from heat and add maple syrup and tahini. Whisk to combine.
- In a separate bowl, mix together almond meal, tapioca, desiccated coconut and salt. Fold the butter and maple mix through the dry ingredients until well combined. Make sure the texture is consistent throughout.
- Roll into 20 balls and place on a baking tray either greased or lined with baking paper. Flatten each ball with your hand or spatula.
- Transfer to the oven and bake for 10 mins or until golden brown.
- While the cookies are in the oven, melt chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water).
- Toast sesame seeds in a dry frying pan over heat for 30 secs until they take on a little colour.
- When the cookies are ready, remove from oven, drizzle over chocolate in whatever crazy pattern makes you happy, then scatter over toasted sesame seeds.
- Happiness ensues with a cup of tea.
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