If you’re in search of some kind of sweet comfort, these cookies are the answer 🙂
They are super duper delicious, really easy to make and quite healthy too!
I was inspired by this recipe here from Flourist.
Flourist is a Canadian company suppling best quality, stone-milled and local grains, flours and beans. I’ve yet have to try some of their flours, but due to the lockdown every time I try to order some of their flours they are out of stock. I will keep trying…
The recipe is very flexible! Here I used whole grain flour but any flour you prefer will do. I used tahini but any nut butter will be fine. I used almonds just because I didn’t have any other nuts – hazelnuts, walnuts, cashews, etc. would all work well. And finally, I used dark chocolate because I prefer the more bitter, unsweetened taste of darker chocolates.
200 gr whole wheat flour, sifted
1/2 tsp salt
3/4 tsp baking soda
110 gr tahini
130 gr maple syrup
50 gr olive oil
couple drops vanilla extract
100 gr chopped almonds
70 gr chopped dark chocolate
Preheat the oven to 180° (or 350F).
Whisk the tahini, maple syrup, olive oil and vanilla extract until well combined.
Combine the dry ingredients: sifted flour, salt and baking soda. Add to the wet ingredients and mix with a spoon.
Finally, mix in the chopped almonds and chocolate.
Prepare a baking sheet lined with parchment paper. With your hands make some little balls, place on the sheet and slightly flatten them.
Bake for 15 minutes or until the cookies are golden.