Chocolate tahini biscuits
11 ingredients · 15 minutes · 8-10 servings
Ingredients
140g organic spelt wholemeal flour
20g milled flax seed
35g coconut sugar
1 tsp vanilla
1 tbsp tahini
1 egg
1 tbsp coconut oil
50ml milk
1 tsp baking powder
1 small packet dark chocolate chips
Pinch salt
Directions
Preheat the oven to 190 degrees Celsius, 375 degrees Fahrenheit, 170 degrees fan and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine the flour, coconut sugar, milled flax, baking powder and salt. Mix in the vanilla, tahini, egg, coconut oil and milk. Finally, stir in the dark chocolate chips.
Scoop the dough using a spoon and transfer to the baking sheet. Bake for 20 minutes and let cool before serving. Enjoy!
Notes
These are a firm favourite with children as well as adults. Organic flour is important as it’s not sprayed with weed killer! Spelt flour is preferable to regular flour as it isn’t refined (the goodness hasn’t been removed), high in fibre. Spelt also has a lower glycemic index so blood sugar levels are less affected.
You also have the omega 3 good fats from the flax seeds and lots of great calcium from the tahini, protein from the egg and of course some magnesium and antioxidants from the dark chocolate :)
Dairy free option - use plant milk and dairy free chocolate chips (or leave these out).
Vegan option - substitute egg for aquafaba, use dairy free chocolate chips (or leave out) and use plant milk.
