Tahini, cinnamon & chocolate cookies

Satisfy your inner cookie monster, all while keeping your wellbeing guru status in place with these nutrient packed cookies that are low in refined sugar and dairy free.

We might have just found the perfect cookie! 

Tahini is the star of this recipe and with good reason, using the sesame paste in replacement of butter results in a chewy yet crumby cookie. Tahini is a rich source of heart-healthy monounsaturated fats and antioxidants, providing anti-inflammatory benefits to the body. 

Cinnamon contains cinnamaldehyde, a compound which is thought to help decrease inflammation. 

Cooking with dark chocolate helps to keep the level of refined sugars down and provides plenty of antioxidant polyphenols - just make sure you pick the 70% variety. 

Ingredients

Serves 16,

Prep time 15 minutes

Cook time 15 minutes

Gluten free, Dairy free, Vegetarian, Vegan

• ¾ cup tahini, well stirred

• ⅓ cup coconut sugar

• 1 tbsp pure maple syrup

• 2 tsp vanilla extract

• 1 egg, whisked

• 1½ cups buckwheat flour

• 1 tsp cinnamon

• 2 tsp baking powder

• 1 tsp bicarbonate soda

• 75g 70% dark chocolate, roughly chopped

How to make

1. Heat your oven to 180 degrees and line a small baking tray with baking paper. Mix all the ingredients for the nutty buckwheat granola together in a large mixing bowl, spread out on the baking tray and bake for 20 minutes until the granola is golden brown and crunchy. Leave aside to cool.

2. To make your mousse, place the chia seeds in your blender or grinder and blitz them until they turn into a powder. Now, add the coconut milk, coffee if using or extra coconut milk, coconut yoghurt, cacao and sweetener to the blender and combine on a medium speed until everything thickens and is evenly combined. You might need to wipe down the sides of your blender during the process to keep everything combining

3. To assemble, divide the mousse between two bowls and top with coconut yoghurt, strawberries, raspberries, your freshly baked nutty buckwheat granola, a few leaves of mint and a grating of orange zest

Notes

Leftover cookies can be stores in an airtight container in the pantry for up to 5 days

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits