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.
- 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
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 150ºC 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.