PomPom Paddock Salted Tahini, Choc Chip Cookies (Gluten-Free)

THIS RECIPE USES

Super Flour

The most simple, delicious, addictive cookie recipe ever. Increase quantities and freeze some dough in log form so the next batch is easy, just defrost, cut and bake
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Course Snack
Servings 10 Cookies

Ingredients  

Wet

  • ¼ cup tahini
  • ¼ cup coconut oil soft, not melted
  • ½ cup brown sugar
  • 1 egg or ¼ cup nut milk

Dry

  • ½ cup Pompom Paddock Flour Mix
  • ½ cup almond meal or hazelnut meal
  • ¼ tsp baking powder
  • good pinch salt
  • ½ cup dark chocolate coarsely chopped (use dairy free for vegan)
  • Flakes sea salt for sprinkling

Method 

  • In a bowl whisk together the wet ingredients until smooth.
  • Mix together the dry ingredients, add them to the wet ingredients
  • and mix together then fold through the chocolate.
  • Spoon the dough onto a sheet of baking paper and roll into a 4cm log approx. 20cm long. Push tight and twist the ends, so a smooth log. Refrigerate and rest overnight for best results.
  • The next day, Preheat oven to 180C.
  • Cut the cookie dough log into 2cm thick slices and place onto a lined baking tray, at least 3cm apart and bake for 8-10 minutes, until edges are slightly golden.
  • If you slightly under bake, they stay soft and chewy.
  • Once removes, sprinkle with a pinch of flake salt straight away and let completely cool before handling.
  • Store in an airtight container at room temp.
Categories Sweet
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