For those who are unsure of what tahini is, it’s better known use is to give hummus it’s creamy consistency. It’s made from ground sesame seeds, and works wonders in many dishes. I like to use it for a simple dressing or sauces, but as you’ll see from this recipe you can also add it to sweet treats. I’ve been wanting to create these cookies for a while, so I’m really happy to finally share the recipe with you. If you’ve enjoyed making these, let me know by sharing your snaps on Instagram.
- 2 cups spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (I use Pure dairy free)
- 3/4 cup coconut sugar
- 3 tablespoons maple syrup
- 3/4 cup tahini
- 1/2 cup sultanas
- 2 tbsp tahini
- 1-2 tsp cacao powder
- 3-4 tbsp oat/almond milk (if required, to reach your desired consistency)
- Preheat the oven to 180 fan oven/200 degrees, and line a baking tray with baking paper (I use reusable baking paper to minimise waste).
- In a large bowl, cream together the sugar and butter until light and creamy.
- Now add everything else in, apart from the sultanas and stir well until all the ingredients are well combined (be sure there’s no flour pockets hiding).
- Finally, add the sultanas and mix one last time.
- Using a dessert spoon for a size guide, spoon the mixture onto your hand and roll into rough balls. Then place onto your prepared baking tray, ensuring there’s enough room for a little spreading. Repeat these until all the mixture has finished, or until you’ve run out of room (you may need to complete two batches).
- Place into the oven for 10-12 minutes, or until just golden brown.
- Whilst this is cooking, whip up the cacao topping. Quite simply, add the tahini and cacao together and mix until smooth. Add milk if it’s too thick, but be sure to add just a tbsp at a time.
- Leave to cool for 5-10 minutes, then transfer to a cooling rack (or just sneak a little cookie into your mouth).
- Now you can drizzle the chocolate over the top, trying you hardest to make it look pretty (I think I managed this on about four).
- These will keep for 3-5 days in an airtight container.