Tahini & hemp cookies
These cookies have become a bit of a favourite lately. They're made with only 8 ingredients & take just minutes (minus the chilling time) to whip up. They bake into slightly crisp cookies with a chewy centre, just make sure you don't overcook them!
I have chosen to add dark chocolate chunks & macadamia nuts to mine but I think they would be just as delicious with some raisins & oats or pecans & dates! Or go along with the sesame theme & add more sesame seeds. You could roll balls of the cookie dough in black & white sesame seeds before flattening on the baking try for an impressive sesame cookie.
I've been munching on these with my morning matcha or coffee but I have imagined sandwiching some ice-cream between them. With all the vegan/dairy free ice-creams on the market now this would be amazing!
Tahini & Hemp Cookies
Makes approximately 24 cookies
Dairy free, gluten free, refine sugar free, paleo
2 cups almond meal
375 g tahini (unhulled gives the best flavour)
3/4 cup raw/unprocessed honey or maple syrup
1/2 cup hemp protein
100 g dark chocolate, chopped
1/3 cup macadamia nuts, roughly chopped
2 free range eggs, whisked
2 tsp baking soda
Mix together the almond meal, tahini, honey & hemp protein until all combined. This will look like a thick/sticky dough.
Add in the dark chocolate & macadamia nuts, mix through. Place in the fridge to chill for 20 minutes.
Preheat the oven to 175 degrees celcius. Line 2 baking trays with non-stick paper.
Remove the dough from the fridge & stir through the eggs & baking soda.
Roll tablespoons of the mixture into balls & flatten on the tray. Leave enough space between the cookies for them to spread when baking.
Bake in the prheated oven for 10-11 minutes, until just golden brown. They will seem soft but srip up as they cool while still having a nice chewy inside.
Store in an airtight container or in the fridge for up to 1 week. But i highly doubt they will last that long.