Chewy cookies are the best cookies in my opinion. There’s just something about a soft centre! I am huge fan of nut butters and decided to use tahini and peanut butter in this cookie recipe as an alternative to normal butter/coconut oil which tends to be in every single healthy baking recipe! I couldn’t not use something from a coconut though, being coconut obsessed, so went for coconut flour. This was the first time I’d used coconut flour and think it makes a great gluten free flour option as the coconut flavour isn’t that intense so I definitely wouldn’t say these are coconut cookies. The cacao nibs add the perfect crunchy texture and bitter taste to complement the earthiness of the tahini and peanut butter. If cacao nibs are a little strong for you then use normal dark chocolate chips for a little more sweetness.
Ingredients – makes 12
3 tablespoons tahini
3 tablespoons Whole Earth 3 nut peanut butter (or any nut butter)
1/3 cup pure raw honey (can use any honey)
1 cup coconut flour
1 tablespoon cinnamon
1/3 cup cacao nibs
Preheat over to 180C and line a baking tray with baking parchment paper.
In a large mixing bowl combine all the ingredients. The mixture will be quite crumbly. Mould into 12 balls and flatten slightly to make cookie shapes then place onto the baking parchment paper and bake for 10 minutes until slightly golden. Allow them to cool then enjoy with a cuppa!
Love, Lottie x