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Sunday, May 5, 2019

Tahini chocolate cookies

I came across this recipe and it marries two of my favourite things (dark chocolate and tahini), and everything I’ve ever baked with tahini I have loved, but there hasn’t been nearly enough, and so clearly I had to make it. Then I looked at the cookbook it came from and realised it is some kind of cancer diet cookbook... I am not sure how I feel about diet advice for cancer, mostly I try and trust my body to tell me what it needs. But sometimes it is nice to think there is something within your control, like the food you eat every day, that can make a difference. Anyway, I haven’t done anything drastic with diet, although I have found it comforting to cook and to try and make appetising, varied food for my wee family, even when I didn’t feel much like eating. Weirdly, my appetite during chemo was often similar to when I was pregnant, so I had some practice already of figuring out what to eat when I don’t feel like eating. Also, I am a consummate snacker / grazer, which I think has helped stave off nausea in both situations.

Anyway, back to the topic: tahini! dark chocolate! As I made these I was reminded of happy gluten-free baking adventures in Boston, making gluten-free vegan treats for A, H and me. These cookies are fundamentally really similar to the sunflower butter gf cookies I used to make - I have no idea why I didn’t think of replacing the sunflower butter with tahini before, given how much I love tahini and how much easier it is to find...

1 large egg
½ cup tahini
½ cup almond flour (used normal almond meal)
½ cup coconut sugar (used normal sugar)
½ tsp baking powder
One 3½ oz / 100 g 70% (or higher) dark chocolate bar, coarsely chopped
pinch coarse sea salt

Heat the oven to 350F / 180C and line a baking sheet with baking paper. In a medium bowl, beat together the egg, tahini, almond flour, sugar, and baking powder to make a thick, sticky mixture. Fold in the chopped chocolate. Scoop about 1 tbsp of batter and place it on the baking sheet. Continue, spacing each cookie about 2½ in apart (they will spread a bit), until you have used all of the dough. Sprinkle cookies with the coarse salt. Bake 8-9 min, keeping an eye on them as they can burn easily - they should be just lightly browned on top (nb mine took longer: c 20 min). Let cool for 10 min on the baking sheet, then finish cooling on a rack.


These were simple and delicious! They seemed a bit greasy when shaping but baked up ok. There was maybe a bit much (!) chocolate, I used almond meal, which I suspect is a bit different from almond flour but was what I had, and they still came out looking like cookies and tasting good. Could be good with an oat-raisin-cinnamon situation instead of chocolate. Probably easily veganised with a flax egg, although I didn’t try it (just checked, and my favourite Lidl chocolate is vegan - hurrah). Also, might be interesting to try them with black tahini - I have some...
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