“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!
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!
Double Chocolate Tahini Cookies - glutenfree, dairyfree, nutfree, soyafree; can be egg free
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
Becky says
Look epic! Might give these a try. I have tahini in the cupboard but never used it!
Vicki Montague says
They are so quick that one of my readers has already made them and posted a picture on Facebook!!!!
Hayley F says
Oh my, another yummy recipe to add to my list x
Charlotte says
These are fab! A silly question, but is coconut butter the same as coconut oil? 🙂
Vicki Montague says
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 🙂
Kate - glutenfreealchemist says
Oozy Yum! Great recipe….. I’ll definitely have to try these!
oh…… and I LOVE Hay Tor!!!!!
Lucy @ BakingQueen74 says
Those cookies look amazing, and I bet they have a really lovely flavour. great use for tahini!
Vicki Montague says
Thanks Lucy!
Nóri | ingeniouscooking.com says
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
I think so too!!!
Mel says
They lok so yummy, and oozing with chocolate. We always go to Hay Tor when we’re at Poppy’s! x
Danielle says
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
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
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.