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