I finally got around to making these cookies that I’ve been thinking about for a long time. I didn’t think the kids would be too keen, with the salt and tahini (all the more for me!) but I was wrong. The 4-year-old had a proper breakdown when I didn’t let him eat these cookies for breakfast, lunch and dinner. Anyway, the recipe is from @jessicainthekitchen, although I made some minor alterations. Oh, did I say that I liked these cookies as much as the aforementioned 4-year-old?

2,25 dl plain flour
1,5 tsp baking powder
0,5 tsp cinnamon
0,25 tsp sea salt
1 dl brown sugar
0,75 dl tahini
1 flax egg (1 tbsp flax seed + 3 tbsp water, soak for 15 min)
a pinch of vanilla
2 tbsp coconut oil
(0,25 dl neutral oil + 0,25 dl oat milk)
1 dl coarsely chopped dark chocolate

* In a food processor (or mixer) add brown sugar, tahini, flax egg, vanilla, coconut oil. Blend well until the mixture is thoroughly whipped.
* Combine the dry ingredients in a separate bowl, then mix in with the wet batter. My batter was far too dry to form a dough, so I added extra oil and oat milk until I was happy with the consistency.
* Fold in the chocolate chunks.
* Cover and chill in the fridge for 2 hours or more.
* Shape 12 dough balls about 1 tbsp each, place on a baking tray covered with parchment paper. Press down lightly on each ball and sprinkle with sea salt.
* Bake at 175 C for 10-12 minutes. Cook on a rack before serving. (I have to say I liked them even more a day after, slightly chilled.)