This was an accidental recipe that just happened to 'work' with ingredients I had lying around in the cupboard.
I achieved choc-chip-like-cookies but with a caramel-tahini, raw cacao-nib edge.
Pair with a mug of milky chai tea or a Sunday morning coffee in the sun.
YOU WILL NEED: baking paper, oven tray, small saucepan, wooden spoon, juicer, measuring spoons.
makes 15 cookies | 20 mins prep + cook time |
3 dates, seeds removed
2 tbsp lemon, juiced
1/3 cup tahini
2 tbsp coconut oil
1.5 cup of almond meal
1 tspn vanilla extract
3 tbsps of cacao nibs
1/2 tspn baking soda
sesame seeds to top
Preheat oven to 180 degrees and lay baking paper over an oven tray.
Warm dates in a saucepan on very low heat, breaking up the dates with a wooden spoon. Add lemon juice and 2 tablespoons of water and continue to break down the dates until they resemble a thick, sticky caramel texture (and taste!).
Add tahini and coconut oil to combine then turn off heat.
Place almond meal, baking soda, vanilla, cacao nibs and salt into bowl. Add caramel mixture, fold until becomes a smooth, sticky dough. Knead with hands until dough is smooth.
Roll into balls and place onto a tray. Squash down with back of a spoon and lightly sprinkling with sesame seeds and pressing down with a spoon so the sesame seed indent into the dough.
Bake for about 10-12 mins or until lightly golden and smelling delicious.
Last week I ran a batch of these cookies over to (my mate) Kady's house who was mid way through styling and shooting recipes for her upcoming cookbook.
My cookies got special attention that Friday afternoon as we worked to capture that hero plated cookie bundle shot.
Once we were done, we sat down to an odd pairing of freshly made bread, cookies and shiraz to close up the week.
Comment below to let me know if you like this recipe or tag me on Instagram via @berleena to let me see your recreation!