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.