Forever on the hunt for snacks to feed the little one’s hungry tummies after school I went in search of a treat that filled them up, but also didn’t pile them with unhealthy sugars. I don’t know about you but I’m so suspicious of pre packaged food. I understand they need to keep them fresh, but at what cost? What preservatives are added that we just don’t know enough about as parents?
Time is always tight in our house. We always seem in a rush so I put off making my own snacks for years, excusing myself that I had enough to think about. But once I’d made these I was like, wow, I could actually keep this up!
I’ve made these refined sugar free, vegan and gluten free as I know these things will help me feel well but you can substitute for non gluten free alternatives if you’d like. Feel free to use a mix of brown and granulated sugar if you don’t have any coconut sugar in the cupboard. These are super flexible – switch the ingredients for dried fruit, berries, nuts, you name it!
I used big chocolate chunks as I love them gooey with a big chocolate hit but these cookies are very delicate so if you’d prefer them more robust chop your chocolate into smaller pieces.
Tahini Chocolate Chip Cookies
Delicious healthy cookies for any day of the week.
- 125g tahini
- 115g coconut oil
- 160g coconut sugar
- 55g milk - I used coconut milk but almond would work equally well
- 1 tsp vanilla extract
- 315g gluten free plain flour
- 2 flax eggs (mix 2 tbsp flax seed with 6 tbsp water and leave for 15 minutes before using) If you're not avoiding gluten you can use 2tbsp cornflour
- Pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 200g chocolate
Beat the tahini, coconut oil and coconut sugar together for a few minutes until a creamy consistence is reached.
Add the milk and vanilla extract and beat again.
In a separate bowl combine the flour, salt, baking powder and bicarbonate of soda.
Add the dry mix to the wet, including the flax egg and beat until fully combined.
Fold in the chocolate chips.
Place 2 tbsp sized balls on a greased and lined baking tray approximately 3 inches apart to allow for spread
Bake at 170 degrees C (fan assisted) for approximately 20 minutes until the tops are slightly crisp to the touch.
Allow to cool completely before removing from tray.
Tahini can vary by brand so if yours is fairly thick you may wish to reduce the flour slightly - add a little at a time and check the consistency after beating.