These cookies came about because a lovely friend of mine who is also a new mum (should out to you Lydia) whose diet has had to change due to her baby boys allergies. So, I wanted to make her something dairy, soy, egg & nut free, that was still delicious for her to enjoy. And these biscuits are definitely that!
They are so incredibly easy to make and they’re really tasty. The creamy, savoury tahini goes so well with the sweet, kinda caramel like coconut sugar and they’re just really delicoius. They’re a very crunchy buiscuit, kinda crumbly in texture, similar to a ginger nut I guess, so they have a really nice to bite to them. So good with a cup of tea!
I would really recommend making these for someone you know who has any allergies and can’t enjoy lots of the traditional baked goods, or for yourself!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
COOKIES:
100g Tahini
5 tbsp maple syrup
1/2tsp vanilla extract
1/4tsp bicarbonate of soda
50g plain flour (or any GF flour you prefer)
3tbsp coconut sugar
2tbsp desiccated coconut
TOPPING:
2tbsp each of desiccated coconut, sesame seeds & coconut sugar
METHOD
- To make the cookies simple mix all the cookie ingredients together in a large bowl until well combined. And a dough forms.
- Mix together the topping ingredients in a separate bowl.
- Take roughly 1tbsp of the dough, roll into a ball, roll through the topping mix and then place on a baking sheet lined with baking parchment.
- Use the bottom of a glass or something round to lightly press on the cookie balls to flatten them slightly, then place in the fridge to cool for about 15 minutes.
- While they’re sitting in the fridge preheat your oven to 180C fan.
- Bake the cookies for roughly 8-10 minutes until darker in colour but still soft in the middle. The key is to not oven cook them. Allow to sit and cook for at least minutes and then enjoy!
Claudia's Home Kitchen 