Two recipes in two days?! This hasn’t happened in months, guys! As you know, I’ve been spending a lot more time on travel posts instead, but I’ve been in a foodie mood lately, so you guys get another recipe! This one’s a supercharged cookie recipe that’s VEGAN, HIGH FIBRE, LOW CARB, GLUTEN FREE AND GRAIN FREE! Adapted from Alexandra’s amazing Skin Cleanse Cookies, I added my own tahini twist to them and also used Natvia instead of the higher calorie coconut sugar the original recipe calls for. These cookies are beautifully chewy and have a decadent coconut-y fragrance.
The use of tahini brings a more earthy flavour to the cookies. I personally find tahini to be an incredibly versatile ingredient. I’ve only just discovered its uniqueness when used in baking — I’ve used it in my white chocolate chip matcha tahini cookies recipe, which turned out brilliant — and I quite like the flavour it brings to sweet foods. It also makes an excellent binding agent in certain recipes that use nut butters.
Almond Coconut Cookies with Tahini + Chia Seeds
a vegan, low carb, high fibre, gluten free recipe; adapted from this recipe.
1 tablespoon chia seeds
3 tablespoons water
1 ¼ cups almond meal
½ cup desiccated coconut
¼ cup dairy-free dark chocolate chips
a generous pinch of sea salt
2 tablespoons sweetener of choice*
2 tablespoons coconut oil, melted
2 tablespoons tahini, hulled or unhulled
1 teaspoon pure vanilla extract
* I used Natvia, a 100% natural sweetener (95% fewer calories than sugar). You can use sugar instead if you don’t have natural sweeteners on hand.
- Preheat oven to 190°C and line a large baking tray with non-stick baking paper.
- In a small bowl, combine the chia seeds and water. Stir and set aside for a few minutes.
- In a medium bowl, combine the almond meal, desiccated coconut, chocolate chips and salt. Mix well, set aside.
- In a larger mixing bowl, stir together gelled chia, sweetener, coconut oil, tahini and vanilla until well combined. Add dry ingredients to mixture, combine thoroughly.
- Roll tablespoonfuls of dough into balls and place on prepared baking tray. I find wetting your hands with a bit of water can help prevent the dough from sticking to your palms. Press balls down lightly to flatten.
- Bake for 12-15 minutes, or until just golden. Remove from heat, let stand in pan for 5 minutes before transferring to a wire rack to cool completely. The cookies come out soft but will harden as they cool.