Tahini, Cinnamon & Chocolate Cookies Recipe

We might have just found the perfect cookie! 

Tahini is the star of this recipe and with good reason, using the sesame paste in replacement of butter results in a chewy yet crumby cookie. Tahini is a rich source of heart-healthy monounsaturated fats and antioxidants, providing anti-inflammatory benefits to the body. 

Cinnamon contains cinnamaldehyde, a compound which is thought to help decrease inflammation. 

Cooking with dark chocolate helps to keep the level of refined sugars down and provides plenty of antioxidant polyphenols - just make sure you pick the 70% variety. 

Serves - 16
Prep time - 15 minutes
Cook time - 15 minutes
Gluten free
Dairy free
Nut free
Vegetarian

Ingredients

• ¾ cup tahini, well stirred
• ⅓ cup coconut sugar
• 1 tbsp pure maple syrup
• 2 tsp vanilla extract
• 1 egg, whisked
• 1½ cups buckwheat flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp bicarbonate soda
• 75g 70% dark chocolate, roughly chopped

How to make

1. Pre-heat oven to 180°C / 160°C fan-forced and line two baking trays with baking paper. 

2. Place the tahini, sugar, maple syrup, vanilla and egg in a medium mixing bowl. Use an electric beater to beat until creamy.  

3. Stir in the buckwheat flour, cinnamon, baking powder and bicarbonate soda. Add the chocolate and fold to combine. 

4. Roll heaped tablespoons of the dough into 16 balls and place, about 5cm apart on prepared trays. Flatten the cookies slightly and bake for 12-14 minutes or until light and golden. Allow to cool on trays before transferring to a wire rack. 

Notes

• Leftover cookies can be stores in an airtight container in the pantry for up to 5 days

Nutritional information

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