Tahini is my current favourite ingredient.
It is a great source of calcium, amino acids (the building blocks of protein), healthy fat and a range of vitamins and minerals including vitamin E, B vitamins, zinc, iron, magnesium, copper, phosphorus and manganese. It is also a brilliant substitute for nut butter for those with nut allergies or to make things lunchbox friendly.
Tahini comes in both hulled and unhulled version. Both are delicious but the hulled variety is milder in flavour so works better in baking. You can find it in the health food aisle of the supermarket or health food shop.
These cookies are gluten, grain, dairy and nut free with only very minimal sweetener. Add more sweetener if you need to.
2 large free range eggs
1/4 cup hulled tahini
1/2 cup coconut flour
2 tablespoons coconut sugar
2 tablespoons desiccated coconut
1 tablespoon vital veggie powder (optional but it really bumps up the nutrient content)
1 teaspoon vanilla bean paste
1/4 teaspoon cinnamon
60 – 70 grams dark chocolate chopped or choc chips of your choice (I use 85 or 90% cacao). Add more or less chocolate depending on how you like your cookies.
Pre heat oven to 180°C and line a baking tray with baking paper. (I use the If You Care brand because it is non toxic and can be reused multiple times)
Combine all ingredients except for the choc chips in a food processor or a mixing bowl and mix until well combined.
The dough should be thick like a regular cookie dough.
Gently mix through the chocolate bits.
Roll tablespoon size amounts of the dough into balls, place on the baking tray and flatten with your hand or a fork. These cookies won’t spread so you can fit them all on the one tray.
Bake for 12 minutes or until golden brown.
I store these in the freezer. They taste AMAZING eating straight from the freezer or can be taken out as needed for lunchboxes or when guests pop over.
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