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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Recipes » Double Chocolate Tahini Cookies – glutenfree, dairyfree, nutfree, soyafree; can be egg free

2nd June 2015 ·

Double Chocolate Tahini Cookies – glutenfree, dairyfree, nutfree, soyafree; can be egg free

Dairy-free Recipes· Free From Recipes· Gluten Free Biscuit & Cookie Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Nut Free Recipes· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

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“Oozy, soft and decadent”…how you might describe my latest kitchen invention!

These are not the healthiest of cookies…but nor are they completely bad for you!

Inspired by a selection of freefrom foods that I was sent by Holland & Barrett to review, I knocked these up on Sunday whilst Mr M cleared up the lunch.  They took all of about 20 minutes from start to finish!

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They were the perfect fuel to get the kids up Hay Tor on Dartmoor, which despite being steep, was partly run up by Pickle! He had a second one as a well deserved treat at the top!

If you leave out the dark chocolate these contain no refined sugar and are packed full of antioxidants and other important minerals found in the raw cacao powder ( I used Choc Chick’s) and dark tahini paste (I used Meridian’s).  Perhaps that means you can eat two?!

These are certainly not allowed on my GAPS diet, but the smell was enough to drive me wild.  Rather than feel left out, I have been eating my glorious, smooth and luxurious 24 hour fermented double cream with a drizzle of honey. That makes up for all the things that I can’t currently eat!

If you make these please do post a picture on Instagram, Facebook , Twitter or Pinterest with #freefromfairy. I’d love to see your versions!

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Double Chocolate Tahini Cookies - glutenfree, dairyfree, nutfree, soyafree; can be egg free

Gluten-free, Dairy-free, Nut-free, Soya-free, (refined sugar-free without chocolate chips), can be egg free for a slightly more crumbly result
3.34 from 3 votes
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Servings 10 cookies
Author Vicki Montague the Freefrom Fairy

Ingredients
  

  • 50 g tahini paste
  • 15 g raw cacao
  • 50 g honey
  • 25 g coconut oil - melted
  • 1 egg - optional - can be left out if you have problems with egg
  • 110 g Free From Fairy gluten-free self raising flour
  • 40 g dairy-free dark chocolate - chopped (optional)

Instructions
 

  • Combine the egg, tahini, honey, cacao and melted coconut butter in a medium-sized bowl
  • Add the flour and mix together until you have a dough
  • Finally add the chopped chocolate chunks if you are using them
  • Roll a walnut sized piece of dough into a ball and place on a greased baking tray. Press down to flatten slightly. Repeat with the remaining mixture
  • Bake in a pre-heated oven at 180 degrees, 160 degree fan, gas mark 4 for 10 minutes
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Reader Interactions

Comments

  1. Danielle says

    1st February 2017 at 1:06 pm

    5 stars
    I’ve just made these using coconut oil as I thought it was the same as coconut butter. Anyway they turned out fab lovely cookies. Can I substitute anything for the egg??
    Thanks

    • Vicki Montague says

      1st February 2017 at 2:15 pm

      Hi Danielle, so glad these turned out well for you! Do you know what? I’d be inclined to try them without the egg and see what happens. In fact you have got me thinking so I will do that and let you know! There’s snack sorted for the kids when they get home ;)!

    • Vicki Montague says

      1st February 2017 at 2:38 pm

      Hi Danielle…I’ve just made them without the egg and they were fine…a little more crumbly but hardly noticeable! I’ll update the recipe accordingly.

  2. Mel says

    5th June 2015 at 11:38 pm

    They lok so yummy, and oozing with chocolate. We always go to Hay Tor when we’re at Poppy’s! x

  3. Nóri | ingeniouscooking.com says

    4th June 2015 at 10:41 pm

    These cookies look like a must try! I’ve also never had tahini and chocolate together – I think it’s time to end that. 🙂

    • Vicki Montague says

      5th June 2015 at 8:24 pm

      I think so too!!!

  4. Lucy @ BakingQueen74 says

    4th June 2015 at 10:12 pm

    Those cookies look amazing, and I bet they have a really lovely flavour. great use for tahini!

    • Vicki Montague says

      5th June 2015 at 8:25 pm

      Thanks Lucy!

  5. Kate - glutenfreealchemist says

    3rd June 2015 at 10:49 pm

    Oozy Yum! Great recipe….. I’ll definitely have to try these!
    oh…… and I LOVE Hay Tor!!!!!

  6. Charlotte says

    2nd June 2015 at 7:35 pm

    These are fab! A silly question, but is coconut butter the same as coconut oil? 🙂

    • Vicki Montague says

      4th June 2015 at 2:17 pm

      Not a silly question at all. They are different things…coconut butter has more fibre in it. You can make it by taking dessicated coconut and whizzing it in a blender…what you get is coconut butter! But I reckon you could use coconut oil too 🙂

  7. Hayley F says

    2nd June 2015 at 5:39 pm

    Oh my, another yummy recipe to add to my list x

  8. Becky says

    2nd June 2015 at 2:04 pm

    Look epic! Might give these a try. I have tahini in the cupboard but never used it!

    • Vicki Montague says

      2nd June 2015 at 2:22 pm

      They are so quick that one of my readers has already made them and posted a picture on Facebook!!!!

Trackbacks

  1. Low Sugar Chocolate Chip Cookie (Gluten Free) - Raising Sugar Free Kids says:
    14th December 2016 at 3:59 pm

    […] soft chocolatey gluten free cookies with all the tasty goodness but barely any sugar. Adapted from this […]

  2. Freefrom Holland & Barrett & a Carrot Cake Oatmeal Recipe - The Free From Fairy says:
    24th June 2015 at 11:34 am

    […]  The combination of cacao and tahini shouted to me and I couldn’t resist knocking up some double chocolate tahini cookies while Mr M cleared up after lunch on […]

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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