As a kid we would visit my grandmother (yaya) who would make homemade Greek Easter bread. She would toast the Easter bread for us and top it with halva, a sweet sesame treat. I was so excited to develop this recipe for my tahini cookies, as every time I take a bite it takes me right back to sitting in my grandma’s kitchen.
These tahini cookies are so simple to make and the perfect sweet treat for anyone that prefers a cookie that is a little bit special. With their nutty and sweet flavours, they will be unlike anything you have ever baked before!
Serve with your herbal tea after yoga or anytime you fancy something a little sweet. I like to dip mine in dark chocolate making them even more magnificent. The nutty chocolate taste is the perfect cookie combination in my book. I know you will absolutely love these delicious treats.
1 ½ cups spelt flour
½ cup almond meal
1 tsp baking soda
Pinch of pink Himalayan salt
4 Tbsp. tahini
5 Tbsp. pure maple syrup
1 Tbsp. melted extra virgin coconut oil
1 tsp pure vanilla extract
¼ cup sesame seeds
80% organic dark chocolate.
Add all the dry ingredients except the sesame seeds into a bowl and combine.
In a separated bowl add all the wet ingredients and mix together.
Add the wet ingredients into the dry mixture and combine well. Use your hands to bring the mixture together to create a ball of cookie dough. Place the dough between two sheets of baking paper and roll out flat.
Before using your cookie cutter, sprinkle the sesame seeds over the rolled out dough. Place the baking paper on top and roll over a few more times. Use a cookie cutter to cut out your cookies and place onto a lined baking tray.
Place in a pre-heated oven at 170C for 7-10 minutes. Just keep an eye on them to ensure they do not get too golden.
Once cooked, place on a cooling rake and allow to cool before dipping into your chocolate.
While your cookies are cooling, make your chocolate.
To make the chocolate place your chocolate in a double boiler and melt slowly.
Once your cookies have fully cooled dip your tahini cookies into the chocolate mixture.
Place the chocolate dipped tahini cookies onto baking paper until the chocolate has harden. You can leave plain if you prefer.
Store in an airtight container.