Chocolate tahini cookies

These vegan and gluten-free cookies are made in the coffee shop kitchen by our artisan baker and cook, Becky (follow her @thespeltspoon). They are really easy to make and never last long when we put them on our cake counter.

INGREDIENTS

250g ground almonds
½ tsp bicarbonate of soda
generous pinch of Maldon sea salt
40g coconut oil
50g tahini
100g maple syrup
100g dark chocolate drops

MAKES 6 GIANT COOKIES

  1. Preheat your oven to 200C. Add the almonds to a mixing bowl and stir in the bicarbonate of soda and salt. Melt the coconut oil, tahini and maple syrup gently over a low heat. Once melted, pour over the almonds and mix well.

  2. Allow to cool then stir in the chocolate. Don't be tempted to do this when the mix is warm or the chocolate will melt.

  3. Line a baking sheet with parchment. Place a round cookie cutter onto the baking sheet and fill with dough, using an ice cream scoop. Spread the dough with your fingers so that it fills the circle. Remove the cookie cutter and repeat until you've used up all the dough.

  4. Bake for 14 minutes, turning halfway so that they brown evenly. Leave to harden on the tray until completely cool.

RecipeKim Sellers