Choc chip tahini cookies

Jacqueline Alwill

Brown Paper Nutrition

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 TAHINI CHOC CHIP COOKIE 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

Gluten free : Dairy Free : Vegan

1 cup (220g) almond meal

1/2 cup (125ml) tahini

2 tablespoons coconut oil

4 tablespoons maple syrup

1/2 teaspoon bicarb soda

1-2 tablespoons coconut flour+

80g choc chips or broken dark chocolate pieces

Preheat oven to 170C and line a large baking tray with greaseproof paper.

In a bowl combine almond meal, tahini, coconut oil, maple syrup, bicarb soda and mix.

If the dough feels very loose (which can happen depending on your almond meal) then add 1-2 tablespoon coconut flour.

Mix the chocolate chips or broken pieces into the dough, then take a heaped tablespoon of dough, roll into a ball and place on tray.

Press down lightly with your fingers and repeat for remaining dough.

Place in middle of oven to cook for 16-18 minutes or until lightly golden.

Allow to cool completely on tray.

Store in the fridge up to 2 weeks.