Our Tahini Choc Cookies are our twist on a recipe inspired by The Boy Who Bakes. They're perfect for the school lunchbox and store beautifully in the fridge for after school snacks too.
Makes 18 | Prep 30 minutes | Rest Overnight | Bake 10 minutes
- 125 g (1 cup) wholemeal rye flour
- 100 g (3/4 cup) buckwheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 100 g (1/2 cup) butter
- 125 ml (1/2 cup) tahini
- 125 ml (1/2 cup) maple syrup
- 2 large eggs
- 75 g Medjool dates (roughly 8), pitted
- 150 g (11/2 bars) dark chocolate
- bowl of sesame seeds
In a large bowl, mix together the flours, baking powder and salt. Set aside.
Place the butter, tahini, and maple syrup into a large bowl and, using an electric mixer, beat together until light and fluffy, about 5 minutes.
Add the eggs and beat until combined. Then stir in the dry ingredients and mix.
Place dates and chocolate into a high-speed food processor and roughly pulse a few times. Add to dough until evenly distributed.
Cover dough and refrigerate overnight.
Preheat oven to 190 C and line a baking tray with parchment paper.
Scoop the cookie dough into pieces about 60 g in size. Roll into balls and then coat in sesame seeds.
Place onto baking tray and bake for 10 minutes. Allow the cookies to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container in the fridge for one week.
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