Chocolate, Peanut Butter and Tahini Cookies
Gluten Free Chocolate, Peanut Butter and Tahini Cookies.
After making the Peanut Butter Banana Bread with almond meal and experimenting with some mug cakes, I decided to give cookies a go. We really need high fat, healthy snacks we can take on the run. Enter our new gluten free Chocolate, Peanut Butter and Tahini Cookies!
These cookies are so good. The first batch were gone the same day and I was making more at my Mum’s the following morning. Everyone gave them the tick of approval, so I really hope you love them too.
Different Kitchens, Different Results.
Making these gluten free Chocolate, Peanut Butter and Tahini Cookies in 2 different houses with different ovens and measuring cups/ spoons was pretty interesting. Firstly I measured out all the ingredients exactly the same. The mixture was the same consistency, but in my kitchen I ended up with 9 biscuits and at Mums I had 12. Weird.
I assume our measuring spoons are not the same size, even though they are both tablespoons. This makes me wonder how you all go following my recipes and how much it differs from house to house. I guess even when using cookbooks and the same kitchen, Mum and I never end up with a dish that’s exactly the same. The main thing is it tastes good (oh and the fat being calculated correctly).
Kiddos in the Kitchen.
The kids helped to make these gluten free Chocolate, Peanut Butter and Tahini Cookies. We haven’t moved their helper towers to the new house yet so I had to take all the ingredients to their little table so they could reach. That doesn’t give me much room, so I measured everything out first and took it down to them in the cups. They took turns to pour the ingredients in and stir it up.
When I formed the cookies I took it back up to the bench. This was easier because I had two sets of hands trying to eat the raw batter (there’s egg in this mix so I feel more comfortable if they wait until it’s cooked).
Shaping the Cookies.
The mixture is quite sticky, but it surprised me how well it stuck together and easily held its shape. I used a table spoon of the mixture for each biscuit and pressed it out into a circle with my fingers.
Once all the cookies were formed (9 or 12 haha) I used a fork to create the indents on top. Put some water in a small cup and make sure you wet the fork each time you press it into the dough. This will stop it from sticking and the pattern will make them look a little more ‘pretty’ once they’re cooked.
Highlight of the Day.
When the kids go to bed at night, I like to talk to them about their day. It’s interesting to hear what they remembered and what they enjoyed the most.
Would you believe when I tucked Cole in and asked what he did during the day, he said ‘Make cookies’. Then he started rattling off the ingredients to me! Won’t be long and I’ll get him calculating fat too haha.
Norah was more concerned that they were all gone. I had to reassure her that I packed the ingredients up to take to Oma’s and make some more in the morning….. on a side note, that batch of gluten free Chocolate, Peanut Butter and Tahini Cookies are all gone too.
Chocolate and Peanut Butter.
If your kiddos (or yourself) like the chocolate and peanut butter combination as much as ours do, you might like to check out some of our other recipes;
Avocado and Peanut Butter Brownies
Chocolate and Peanut Butter Ice Cream or the other way around; Peanut Butter and Chocolate Ice Cream
Crispy Peanut Butter and Chocolate Fat Bombs
Chocolate Peanut Butter and Tahini Cookies
Chocolate Hazelnut Sandwich Cookies; Peanut butter and tahini cookies with a delicious Chocolate hazelnut centre.
Ingredients
- 40 g almond meal 21.9g of fat
- 80 g natural, smooth peanut butter 39.4g of fat
- 60 g hulled tahini 36.4g of fat
- 1 egg 5g of fat
- 1/4 cup honey
- 1/4 tsp baking powder
- 2 tbsp cacao powder
Instructions
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Pre heat the oven to 180℃ fan forced.
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Weigh out all the ingredients and put into a mixing bowl.
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Mix the ingredients all together, using a fork or wooden spoon.
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Line a baking tray with baking paper.
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Use a tablespoon to measure out the mixture for the top and bottom of each cookie.
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Use your fingers to shape the mixture into cookies.
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Place a small amount of water in a cup. Wet a fork with the water and lightly press the fork onto the top of each cookie to create the indent on top. Dunk the fork each time you use it.
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Place the cookies in the oven for approximately 7 mins or fairly firm to touch.
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Allow the cookies to cool on a wire rack before enjoying.
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Store the cookies in an air tight container in the fridge.
Recipe Notes
Total fat content of cookies is approximately 102.7g of fat.
This recipe makes 9 cookies at approximately 11.4g of fat per cookie.
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