Serves: 15
Prep: 10 minutes Cook: 15 minutesTahini is a paste made from sesame seeds, a staple in middle-eastern cooking, high in fibre and full of healthy fats! These cookies are a classic treat with a twist, perfect for dunking in milk or a tea.
| ingredients |
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Butter, unsalted |
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Tahini, unhulled |
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Sugar |
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1 egg |
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1 tsp vanilla extract |
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1 1/2 cups gluten free flour |
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1/2 tsp baking soda |
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1/2 tsp baking powder |
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1 tsp salt |
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Dark chocolate chips |
Preheat oven to 180°C/350°F and line a baking tray with baking paper/parchment.
In a medium/large size mixing bowl, use an electric mixer to cream the butter, tahini and sugar for 5 minutes on a medium speed. The mixture should be light and creamy in colour.
Add egg and vanilla. Mix for a further 2 minutes.
Sift flour, baking soda, baking powder and salt into the bowl with the creamy mix. Use a spoon or a spatula to mix all ingredients until well combined, forming a dough.
Fold in chocolate chips and mix until the chocolate is evenly spread throughout the dough.
Use a spoon to form the dough into about 15 balls and place on the pre prepared baking tray about 5cm apart, and press down slightly. If you have any extra chocolate chips, decorate these on the tops of the cookies.
Bake for approximately 15 minutes or until golden and brown. Allow 10-15 minutes cooling before eating.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1109 Kj / 265 cal |
| Protein | 3.60g |
| Carbohydrates | 27.00g |
| Sugar | 17.40g |
| Total Fat | 15.90g |
| Saturated Fat | 6.90g |
| Fibre | 1.80g |
