These delicious salted chocolate tahini cookies, can be made in minutes, and are both vegan and gluten free
Ingredients
100g ground almonds
50g cocoa powder
20g arrowroot (or tapioca flour)
1 teaspoon baking soda
150g maple syrup
120g tahini
1 tablespoon olive oil
1 teaspoon vanilla extract
30g dark choc chunks for topping
+ Rock or sea salt flakes
Instructions
Pre heat oven to 160°C (fan)
In a large bowl, combine ground almonds, cocoa, arrowroot and baking soda, then in a smaller bowl, stir together maple syrup, tahini, oil and vanilla. Pour the wet ingredients into the dry, stir well, then using your hands bring it together into a ball of cookie dough.
Form the dough into 4-5cm inch balls using your fingers and place on parchment lined baking tray. Flatten with a fork and push in 5 chocolate chunks into each and a tiny sprinkle of sea salt flakes (don't go overboard, they won't be edible...).
Bake for 10 minutes until lightly browned. They will still be soft as you pull them out, and they harden as they cool. Leave on the tray for a couple of minutes before transferring to a wire rack to cool fully.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/chocolate-tahini-cookies/