BIG DEADLINE coming up & I found myself in the kitchen doing a bit of experimental cookie baking…
I adapted a classic peanut butter cookie recipe to incorporate the bitter& nutty flavour of tahini (un-hulled sesame paste). I was aiming to create a healthy cookie that was full of protein, b vitamins, good fats & mood boosting ingredients (so dark chocolate chips was a must). I only used 1 tbsp of honey and they didn’t come out sweet at all, so if you like sweet cookies add more honey accordingly.
In 15 minutes of my cookies in the oven, I managed to reply a few important emails & put my laundry on. A few of star jumps later (8 1/2 to be exact), the kitchen smelt of lovely home baking. I waited about 5 minutes before devoured three of these cookies when the chocolate chips were still melted.
(For 12 cookies)
1/3 cup rice flour
1/3 cup + 1 tbsp maize flour
½ tsp baking powder
a pinch of salt
2 tbsp dairy free margarine
2 tbsp crunchy peanut butter
1 tbsp tanini
1-2 tbsp honey, (depending on how sweet you like your cookies)
½ tsp vanilla essence
1/4 cup made up from chopped 70% dark chocolate + chopped crystallized ginger
- Preheat the oven 180C/350F/Gas mark 4
- Sift the flours, baking powder & salt together. In a separate bowl, cream together the margarine, peanut butter & tahini. Add the honey, egg & vanilla.
- Add the flour, bit by bit & stir gently to combine. Fold in the chopped dark chocolate.
- Drop spoonfuls of the batter onto a prepared baking sheet & bake for 15mins or until golden.