Chewy, chocolatey, and full of calcium– what more could you want from a biscuit? These nutritious cookies contain almond meal, tahini and cacao – and are so simple and easy to make. Perfect for getting the kids into the kitchen and enjoying baking them together as a family.
Choc Tahini Biscuits
Contains: Nuts, Sesame
1 ½ cup (180g) almond meal
1/3 cup (80ml) tahini
1/2 cup (125ml) maple syrup
1/2 tsp (2g) baking soda
1 tsp (5ml) vanilla extract
2 tbs (23g) cacao
Pinch sea salt (0.5g)
Preheat oven to 180°C and line a baking tray with baking paper.
Combine all ingredients in a food processor until a soft dough forms.
Spoon out tablespoons of dough and form into balls.
Place them onto the baking tray and flatten with your hand.
Bake for 10 mins. Biscuits will come out soft and then harden and crisp once cool. For crispier texture bake for longer.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
- Drizzle with melted dark chocolate and crushed nuts.
Allergy advice and simple swaps:
- For a school-friendly version: Swap almond meal for pumpkin seed meal.
- Once your child is used to the flavour, increase tahini to 1/2 cup to up the protein and nutrient content.
- For babies leave out maple syrup and replace with 4 Medjool dates.