I’ve made these cookies a few times now when people come for dinner parties and I think they’re gone down pretty well so far. They’re fairly simple to make and everything can simply be tossed into a bowl, mixed together and baked in the oven. They’re soft and gooey on the middle, with a super delicious crisp and crinkly outer later.
When I was younger I wasn’t all that fussed about chocolate, cakes or lots of sweets.. cookies however were my absolute crack! I was the ultimate Cookie Monster! I remember I would by little mini packs of chocolate digestive cookies from the college tuck shop to munch on during business class. Oh wow, this makes me feel so old talking about the college days; especially because I felt like I was oh so grown up at that time!
Anyway, probably enough about all of that now.. you guys are here for the cookies after all! I should probably mention that these are not only gluten and dairy free, but also completely nut free as well! I was recently making the for a guest who was allergic to nuts, so I’ve subbed in tahini instead of the nut butter. Tahini does have much more of a bitter taste than most nut butters, but I’m totally obsessed with using it to make dips and salad dressings! So why not add it into sweet stuff too eh? Tahini also pairs beautifully with dates and you can use it to create incredible raw vegan caramels!
These cookies are just the perfect combo of crispiness and soft, gooey centres! I love it when they have those heavenly melt-in-the-middle centre and are still a little warm out the oven! Cookies should always be served warm in my opinion, that ought to be essential! I’ve also recently discovered that the perfect combo for creating that crisp, cracked shell is using egg and also adding a little bicarb in there. I’m not completely sure of the science behind doing so, but it’s seemed to work for me so far!
Crumbly Tahini Chocolate Cookies
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
1/2 cup coconut oil
1 heaped cup gluten free flour
1 cup coconut sugar
3 heaped tbsp raw cacao powder
2 tbsp light tahini
1 whole egg
Splash of almond milk
Pinch of sea salt
Handful chopped dark chocolate
1/3 tsp bicarb
Preheat your oven to 180c and line a tray with baking paper.
To make the cookies, start off by combining the coconut sugar, tahini and coconut oil in a mixing bowl and cream these together.
Beat in the egg, then add all of your dry ingredients (apart from the chocolate chunks) and mix well. If you feel that the mixture is too stiff, feel free to add a little splash of almond milk.
Toss in the chocolate chunks and fold these through the mixture.
Spoon the mixture onto the baking sheet- I made 9 large cookies and used an ice cream scoop to ensure that these were all even.
Place the tray into the fridge to chill for 10 minutes.
Pop the cookies into the oven for around 13 minutes to bake, then allow to cool completely before serving.
- Serving Size: 9 large cookies