An absolute crowd pleaser
Not only do these cookies taste amazing – they are incredibly moreish – the inclusion of tahini and olive oil replaces butter to give you healthy fats.
For those of you who might baulk at these two ingredients – you can’t taste either once the cookies have been baked and cooled. The cinnamon, vanilla and coffee offset the flavours of tahini and olive oil, so don’t omit them.
Adapted from The Hungry Bites for FODMAP diet (removed honey for maple syrup, used gluten free flour).
⅓ cup tahini
½ cup extra virgin olive oil
½ cup brown sugar
½ cup white sugar
1 tablespoon maple syrup
11/2 teaspoon vanilla essence (add another ½ teaspoon if you decide to omit the maple syrup)
½ teaspoon cinnamon
½ teaspoon instant espresso powder
1/4 teaspoon salt
1 large egg
½ teaspoon baking powder
1 ½ cups gluten-free flour
125 grams chopped dark chocolate
Place olive oil, tahini, sugars, maple syrup, vanilla, cinnamon, espresso powder and salt in a bowl and beat with electric mixer or a whisk until sugar is almost dissolved.
Add the egg and beat until creamy.
Separately mix together the flour with the baking soda, then add them to the olive oil/tahini mixture. Mix gently until almost combined.
Save a handful of chopped chocolate pieces and mix the rest with batter.
Scoop out balls of dough in sizing of your choice and place them on a pan/ large plate and flatten. Place the saved chocolate pieces on top of each cookie, cover the pan/plate with cling film and refrigerate for 3-4 hours or overnight. This is important as it gives the olive oil time to bind with the other ingredients so it doesn’t leak out whilst in the oven.
Preheat oven to 180 degrees and line a baking tray with baking paper.
Roll each cookie into a ball and transfer to the pan, leaving about 2-3 inches distance between each cookie. Flatten the cookies slightly. Sprinkle the cookies with some sea salt.
Bake for 11-12 minutes. Once baked leave cookies aside to cool before eating.