As a mum and nutritionist, I’m always trying to find more nourishing ways to create the family favourites — especially when it comes to cookies! For this delicious recipe, I’ve swapped traditional ingredients such as butter and flour for tahini and almond meal. The combination not only delivers high-quality essential fatty acids and fibre but keeps tummies satisfied for much longer, too. An absolute winner for all the family.
Makes: 12 cookies
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup almond meal
- ½ cup tahini
- 2 tbsp coconut oil
- 4 tbsp maple syrup
- ½ tsp bicarb soda
- 1–2 tbsp coconut flour
- 80g choc chips or broken dark chocolate pieces
Method
- Preheat oven to 170ºC and line large baking tray with greaseproof paper.
- In bowl, combine almond meal, tahini, coconut oil, maple syrup and bicarb soda and mix.
- If dough feels very loose (which can happen depending on your almond meal) then add 1–2 tbsp coconut flour.
- Mix chocolate chips or broken chocolate pieces into dough then take heaped tbsp of dough, roll into ball and place on tray.
- Press down lightly with fingers and repeat for remaining dough.
- Place in middle of oven to cook for 16–18 mins or until lightly golden.
- Allow to cool completely on tray.
- Store in fridge up to 2 weeks.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
