Chocolate Chip Cookies


I’m borrowing this recipe from the lovely ladies at Nourishing Club  here in Sydney. I’ve made these cookies several times now and they consistently turn out excellent. Perfect when you’re craving a sweet and perhaps a buttery pastry…it does the trick. They firm up when cooled but are still soft and chewy. I can’t recommend them enough.

3/4 cup almond meal

3/4 cup buckwheat flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 cup tahini

1/4 maple syrup

1 tsp vanilla

2 tbsp olive oil

A pinch of salt

2 tbsp – Dark chocolate (100%) broken up into smaller pieces

  1. Preheat oven to 350f/170c and line a baking tray with silpat.
  2. Mix all ingredients in a bowl, until it comes together as a cookie dough.
  3. Roll into 9 balls by hand and then gently flatten onto cookie tray.
  4. Bake for 9-12 minutes.

*These are best left to cool on the tray before attempting to pick up – they need time to firm up. As difficult as it is to resist eating them straightaway, I would allow 30 minutes or expect them to crumble. Once cooled, they hold together quite well.

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