A cookie inspired by my mother's kitchen, given the nFit treatment — mostly refined sugar-free, tahini-rich, lightly crisp outside and soft inside. Perfect beside a weekend coffee.
Makes about 20 cookies
Nutrition (per cookie, estimated)
- Calories: ~120 kcal
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 12 g
- Fibre: 1 g
Estimated values.
Ingredients
- 1 çay bardağı (about 100 ml) tahini
- 1 egg
- 125 ml maple syrup
- 1 dessert spoon baking powder
- 70 g dark chocolate chips
- 200 g flour (a mix of buckwheat, almond, chickpea and amaranth flour was used — any flour you like works)
- A handful of walnuts or almonds (optional)
Method
- Preheat the oven to 180 °C.
- Whisk the egg, tahini and maple syrup together.
- Add the dry ingredients and mix.
- Fold in the chocolate and walnuts; bring together into a dough.
- Break off pieces, shape, and bake for 10–12 minutes.
Tip: for a crispier cookie, swap the walnuts for 2 tablespoons of olive oil. Tahini brings plant protein and calcium, maple syrup has a gentler glycaemic effect than refined sugar, and the wholegrain flour mix adds fibre for staying power.
Originally shared on our Instagram.