No food blog is complete without a recipe for chocolate chip cookies, right?! Quick, simple & not too sweet, these nutritious little biscuits are lovely eaten fresh, or dunked in a cup of tea. Tahini acts as a rich, mineral-laden binder, a creamy compliment to sweet maple syrup.
¾ cup ground almonds
½ cup brown rice flour
1 tsp baking soda
¼ tsp salt
1 tsp vanilla
1/3 cup tahini
¼ cup maple syrup
¼ cup chocolate chips of choice (mine are dairy free)
Preheat the oven to 175 C and line a baking tray with paper.
Combine all dry ingredients in a mixing bowl, taking care to ease out any lumps of baking soda. Add the remaining ingredients and mix well, creating a thick damp dough.
Roll the dough into small ping-pong sized balls – you should end up with about 16. Flatten a little into cookie shapes and place on baking tray. Bake for 10-12 minutes.
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