Chocolate Tahini Cookies

IngredientsQtyProteinFatCHO
Peanut butter - 1/2 cup
130g
32
65
16.5
Tahini, unhulled - 1/3 cup heaped
80g
22
70
15.5
Water - 1/2 cup
250ml
0
0
0
Eggs, large - 2
2
14
12
1
Almond meal - 1/2 cup
50g
10.5
25
4.5
Cacao powder, not sweetened - 1/2 cup
40g
8
4
16
Erythritol - 1/3 cup
60g
0
0
0
Bicarb of soda - 1/4 teaspoon
1/4 tsp
0
0
0
Pinch of salt (if nutbutter is unsalted)
pnich
0
0
0

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Serves - 12
per Serve - per cookie:     175cal   /   740 kJ

These are a soft cookie with a nutty flavour. The amount of sweetener in this recipe is low allowing the bitter nuance of cacao to come through. Just increase the erythritol if you prefer a sweeter cookie.

 

  • Preheat oven to 170 degrees C. Line two baking trays with baking paper or use silicon mats.
  • Mix the tahini and peanut butter in a medium bowl until combined. Add the water at this stage if it helps with mixing.
  • Beat the eggs and combine with the nut butter mixture.
  • Combine the erythritol, almond meal, cacao powder, baking soda and salt if using.
  • Fold the dry ingredients through the wet mixture (adding the rest of the water if you haven't already) till you get a smooth batter mix.
  • Spoon mounds of the batter onto the baking trays. If you space them well you may fit them all on one tray.
  • Aim for 12 large cookies. There is no need to flatten the batter - they biscuits will spread as the bake.
  • Bake for 8 minutes, remove then allow to cool.
  • Store in an airtight container in the fridge. They also freeze well if you happen to have some left after a few days.

 

 

  • Prep time - 20mins
  • Cooking time - 8mins
  • Serves - 12

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