Ingredients
- 1 large egg
- 125 g tahini, well-stirred
- 65 g Mascobado brown sugar
- 50 g almond meal (see tips)
- 1/2 teaspoon baking powder
- 100 g dark chocolate bar (70% or higher, coarsely chopped)
- 1-2 pinches coarse sea salt
Instructions
- Preheat the oven to 350°F / 175°C (155°C fan-assisted) and line a baking sheet with parchment paper.
- In a large bowl, use a hand mixer to combine the egg, tahini, and sugar until well incorporated. Add the almond meal, baking powder and sea salt (the mixture will be very thick and sticky). Fold in the chopped chocolate.
- Scoop about 1 tablespoon of batter and roll into a ball using the palm of your hands and place it on the baking sheet. Continue with the rest of the dough, leaving space between each cookie.
- Transfer to the preheated oven and bake for 9 to 10 minutes until lightly brown on top.
- Let cool for 10 minutes on the baking sheet. Then transfer to a wire rack to further cool.
- Once fully cooled, store in a sealed container for 2 days or in the fridge for 1 week.
- Enjoy!
Nutrition
Notes
- For this tahini chocolate chip cookies recipe, I use blanched ground almonds. It has a finer texture than skin-on almond meal. Either is fine. For even a finer texture, use almond flour.
- Alternatively, you can prepare these cookies using a food processor, first, add the egg, tahini, and sugar to a food processor and process until combined. Then add the almond meal, baking powder and sea salt. Process again until the mixture becomes a unified mass. Finally add the chopped chocolate and pulse to combine. The chocolate chunks will be more incorporated than with using a hand-mixer, however the result is just as delicious.