Tahini Chocolate and Walnut Cookies

Tahini Chocolate and Walnut Cookies

Tahini might not be for everyone, but it makes these cookies rich and dense.

If you can find toasted tahini, I highly recommend you use it as it gives them a Digestive-like taste, a bit like whole wheat, minus the… wheat.

Use any nut you have at hand, just make sure you chop them quite well – the dough is crumbly, so you want to nuts to sort of help hold it together.

The cookies don’t have much sweetener, so I recommend you either go for chunks of chocolate that is sweetened, or you add a bit more xylitol to the cookie dough. The chocolate I buy is sweetened with erythritol, and tastes fine but if you can only find unsweetened chocolate (or chocolate with sugar, or maltitol…), then sweeten the dough instead.

I got 12 rather monstrously large cookies, which is what I was after. If you make them smaller, shave a couple of minutes off the cooking time.

Ingredients

  • 275g tahini
  • 75g xylitol
  • 1/4 tsp vanilla extract
  • 50g almond flour 
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • Handful walnuts, finely chopped
  • Handful finely chopped chocolate

Method

In a large bowl, mix tahini and xylitol until just combined.

If using liquid vanilla extract add it to the tahini now; if using vanilla powder, add it to the dry ingredients below.

In a separate bowl combine the almond flour, baking powder, salt; then incorporate it into the tahini and mix well with a spoon or spatula.

Add the egg and mix well to create a cohesive dough.

Fold in the chopped nuts and chocolate so they’re evenly distributed.

Divide the dough into equal-sized balls, place onto parchment paper on a baking tray, and flatten with your hands a bit.

These cookies don’t need to be chilled, and they don’t spread out much, so you can bake them straight away.

Bake at 150ÂșC for 8min. I like to bake them for 4, turn the tray around, and do another 4.

The cookies will be too soft to pick up when you take them out – that’s normal.

They harden as they cool, but they retain a crumbly dough-ey texture even when set.

After 10min, once they can be handled a bit, carefully transfer to a metal rack to finish cooling completely before eating.

Back to Top