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

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
5 from 5 votes
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
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

Instructions
 

  • 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.
Keyword Sweet
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