Double chocolate tahini cookies

Made with plain gluten-free flour and coconut sugar, these chocolate tahini cookies are a tasty weekend treat. Happy baking!!

Brought to you by Happy Skin Kitchen

Hello, double chocolate tahini cookies by Happy Skin Kitchen! 

Made with plain gluten-free flour and coconut sugar, these double chocolate cookies are a tasty weekend treat. Packed full of chocolate, coconut and tahini flavours, these cookies will certainly leave you wanting more!

For those who don't know what tahini is, it's a paste made from sesame seeds.

Don't worry we won't tell anyone if you have more than one! Happy baking!

Ingredients

  • 250 g plain gluten-free flour
  • 50 g ground almonds
  • 40 g cocoa powder
  • 200 g coconut sugar
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • a pinch of salt
  • 100 ml almond milk
  • 68 g coconut oil
  • 70 g chocolate chips, or dark chocolate chopped into chunks
  • 2 tbsp runny and smooth tahini

Instructions

1
Preheat the oven to 200°C/Gas Mark 6. Line a large baking tray with parchment paper.
2
In a large bowl, mix together the flour, ground almonds, coconut sugar, cocoa powder, baking powder, bicarbonate of soda and salt.
3
Melt the coconut oil in the microwave for 1 minute, let it cool down slightly, then add it to the bowl with the flour, adding the tahini and almond milk. Mix everything together until you have a smooth batter. Fold in the chocolate chips.
4
Using an ice-cream scoop or a spoon, shape the batter into balls onto the baking tray. Space them out evenly as they will expand quite a bit during the baking process.
5
Bake in the oven for 12 minutes, then leave the cookies to cool for 10-15 minutes before devouring them!

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