Salted tahini, honey & chocolate chip cookies
- 3 days ago
- 2 min read
Earthy tahini paired with sweet honey and chocolate chips make for a delicious cookie flavour. My first experience of tahini in a sweet bake was in Bali, where they’d serve mini tahini cookies to dip into coffee. Made from ground sesame seeds, it's a great alternative to nut butter. Make these
ahead and freeze in little balls so that there’s always something ready to bake in the freezer.
Time to prep : 15 minutes + 2hr chill time
Bake : 12 minutes
Makes : 12
Ingredients
140g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
120g butter, softened
130g tahini
2 tbsp honey
80g soft light brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
200g chocolate chips
Method
Line 2 baking trays with baking paper.
Mix the flour, baking powder, bicarbonate of soda and salt in a large bowl and set aside.
In a seperate bowl, mix the butter, tahini and honey together with a handheld electric whisker until smooth. Add both sugars, the egg and vanilla and mix again on a medium speed until combined.
Add the wet ingredients in with the dry ingredients and fold until just combined. Add the
chocolate chips and fold through again.
Scoop out balls of dough (heaped tablespoons) on to the prepared baking sheet. Repeat until
you’ve used all the dough and then chill in the fridge for at least 1 hour.
Preheat a fan oven to 160°C fan and space the cookie dough balls at least 5cm apart
(they will spread) onto the lined baking sheets. Bake for about 15 minutes until golden around the edges. Don’t worry if they still look unbaked in the middle as they’ll continue to bake once out the oven.
Keep them on the baking trays until cool enough to touch, then move to a wire cooling rack.
Nutritional Information
(per cookie)
340 calories
5g protein, 38g carbs, 19g fat
Good to know:
Use gluten-free flour to make these GF.
Keep baked cookies in an airtight container at room temperature for up to 5 days.
After 1 hour in the fridge, the balls should be solid. You can place any you don't bake straight away in a ziplock bag and store them in the freezer until you’re ready to bake them.
Unbaked dough balls can be frozen for up to 3 months. Bake from frozen for 15 minutes.
