Chewy tahini, chocolate and almond cookies


Get ready for a bold statement. I think I've found the best cookie recipe ever.

Soft, chewy, salty and sweet with a wonderfully toasty, nutty flavour from the tahini and melting chocolate on top – these have it all.

Before I go on, you should know I have a bad track record when it comes to making cookies. I've pumped out tray after tray of disappointments. One attempt produced puffed up little cake pillows, not unpleasant but not what any sane person is looking for in a cookie. On my next try the results were thin, shrapnel-like discs likely to chip a tooth.

I tried chilling the dough in the fridge to prevent butter seepage, I mixed up the sugar in the recipe, all to no avail. I was coming to terms with the idea that I might just bake a bad cookie. Then these came along...

Mmm caramelly tahini gooness

I saw the recipe by Cook Republic on Pinterest and, having a serious tahini addiction, I just couldn't resist.

After gently heating tahini, salt, vanilla and maple syrup until it formed a gorgeous caramelly mixture I stirred it together with ground almonds then rolled into balls, added toppings and baked for 15 minutes. It couldn't have been easier!

The smell was so amazing I had to try one before even turning off the oven. Imagine warm, freshly baked peanut butter cookies meets the sweet-savoury flavour of old-fashioned sesame snaps. Add gooey chocolate and a moreish texture and you've got these.

That's all it took. Seven ingredients and a matter of minutes. Oh, and they just happen to be vegan and gluten-free, too.

See, told you. Best cookies ever.

Chewy tahini, almond and chocolate cookies recipe 
Originally from Cook Republic
Makes 14 (I halved this and it made 7 perfectly)
Takes 20 minutes
  • 2 cups (225g) ground almonds
  • 3/4 cup (200g) tahini, I used Tesco's
  • 1/2 cup (130ml) maple syrup
  • 1/2 tspn salt flakes
  • 2 tspn good vanilla extract
  • Chopped dark chocolate chips and pistachios


  1. Preheat the oven to 150°C fan and line a baking tray with baking paper.
  2. Place the tahini, maple syrup, vanilla and salt in a small saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth. Be careful not to leave it on the heat as it will burn quickly. Remove from the heat and leave to cool for 10 minutes.
  3. Add the ground almonds to the melted mixture and stir with a wooden spoon until it comes together. 
  4. Roll 1-2 tablespoons of dough together in your hands to form a ball. Place on the prepared tray and flatten slightly with your fingertips. 
  5. If you're adding toppings, press the chocolate and nuts on top of the cookies, making sure they stick. 
  6. Bake in the preheated oven for 10 minutes then switch off the oven and leave the cookies in there to brown slightly for another 5 minutes. Keep an eye to make sure they don't burn! 
  7. You should cool on wire racks to get chewy cookies but these were SO good eaten warm from the oven, I'd recommend trying both. 

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