I made these cookies for my bestie Venetia’s birthday on Friday and as someone that makes cookies a lot, they were very well received and potentially my best yet. I usually make tahini cookies with ground almonds but when coming to make these late on Thursday night I discovered I didn’t have any so I improvised and used oats and coconut. The coconut gives such a nice texture and the oats actually make them less heavy than when I use almonds. I’d been to an event that night too and had a bar of Lindt sea salt dark chocolate from it in my bag so decided to break up some of that and mix it in too and therefore ended up with my best cookies yet. The key is not to over bake them and to allow them to completely cool before handling them. It’s hard to resist but worth it! We enjoyed them with booja booja ice cream and it was heaven.
120g gluten free porridge oats
100g desiccated coconut
1 tsp baking powder
1 tsp flaked sea salt
1/2 a vanilla bean pod (you could also use 1 tsp vanilla extract)
50g sea salt dark chocolate (I use Lindt)
Preheat oven to 170C fan. Line two baking trays with baking parchment paper.
In a large mixing bowl, mix together the gluten oats, desiccated coconut, baking powder and sea salt until well combined.
In a small saucepan heat the tahini and honey until they are well combined and starting to thicken. Cut the vanilla bean pod in half length ways and then gently scrap out the black vanilla beans with a spoon and stir into the tahini and honey mixture.
Add the tahini mixture to the oat mixture and combine. Create one big doughy ball in your hands and let it sit for 10 mins.
Allow the dough to cool slightly then break up the chocolate into small squares and gently mix in. Try to keep it in chunks.
Then create little balls with the mixture and place them on the baking trays. It will make between 10-16 depending on how big you make them.
Press each ball down with the back on a fork to flatten into cookie shapes, you may need to press the sides together again if they are quite crumbly but that’s how they should be.
Bake for 8 minutes, keep an eye on them, you just want them to be slightly browned and the chocolate will be gooey and melting.
Remove from the oven and let them cool completely on a wire rack on the baking paper. Do not move or touch them with your hands as they will be very soft.
Once they are cooled, they will be chewy and delicious! Enjoy!
Love, Lottie x