The only thing my husband loves more than biscuits, is cake. So when I create healthier versions of baked treats I am always mindful of his reaction to a taste test. If he opines that a recipe “tastes good for something healthy” then it goes back to the kitchen for revision. A less-than-satisfying pseudo-indulgence shouldn’t be washed down with a glass of martyrdom because it’s good for you.
Happily, these soft, slightly chewy cookies taste insanely good and are good for you. Bake them this weekend, eat them with tea, take them to the park or just take time out.
Spelt Chocolate Chip Cookies
- ¼ c tahini
- ¼ c rice malt syrup
- 30ml olive oil
- 1tsp vanilla extract
- 1 small egg
- ½ tsp bicarb soda
- ½ tsp baking powder
- ¼ c oats (I used quick, because that’s what I had)
- 1/3 c heaped wholemeal spelt flour
- 100g dark chocolate, 60-70%, chopped
- excellent salt flakes, to finish
Combine the tahini, syrup, oil, vanilla and egg in a bowl and whisk until combined. Add the dry ingredients and mix to combine. Stir through the chopped chocolate. Drop 9 or 10 spoonfuls onto a lined baking tray and sprinkle with salt flakes. Bake at 175’C for 10-12 minutes or until a pale golden brown.
Shop your pantry? Use any nut butter instead of tahini and honey or maple syrup instead of rice malt syrup. I have also successfully made these with a sugar-free dark chocolate.