Choc Chip Tahini Biscuits
Rated 5.0 stars by 1 users
Category
Cookies
Servings
25
Prep Time
15 minutes
Cook Time
10 minutes
Tahini lovers unite!! This variation of our gluten free Choc Chip cookie is so moreish. And bonus, you get extra healthy fats and calcium from the tahini. You can keep these naturally vegan cookies soft and chewy or you can make them a bit flatter and bake them for a little bit longer if you like a bit of crunch.
I love them with a cup of tea and they go nicely in the gluten free lunch box too!
Author:Sophie
Ingredients
-
1 x YOMO Choc Chip mix
-
½ cup (125g) tahini
-
1 x 20ml tbsp (18g) light olive oil
-
2 x 20ml tbsp (40g) water + up to 30ml extra water
-
1 x 5ml tsp (5g) vanilla essence
-
+ sesame seeds to roll the dough in
Directions
Preheat oven to 180 degrees C.
Mix the tahini, olive oil, vanilla and 40 ml of the water - get any tahini lumps out.
Add the Choc Chip mix and use a spatula or your hands to mix very well.
Tahini is variable in consistency and moisture so you may need to add up to an extra 30ml of water to get a nice smooth, pliable dough.
Roll small balls of dough and then roll in the sesame seeds.
Space dough balls out on the baking tray with ~7cm between them.
For chewier biscuits: Flatten the balls slightly and bake for ~10min. For crunchier biscuits: Flatten the balls a bit more and bake for ~15min.
Allow the cookies to cool on a wire rack and enjoy!
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