Sweet & Salty Tahini, Almond & Chocolate Chip Cookies

So, I presume you've all seen the post about Pret giving out the recipe for their legendary chocolate chip cookies. I hadn't planned on replicating them but it did give me inspiration for a somewhat different cookie mix. I've been planning a tahini cookie for a while now, and I weirdly did not have sugar or almond butter in my house so I experimented a little and subbed soaked dates instead of sugar and upped the amount of nut butter used resulting in a scrumptiously soft and chewy cookie. Its a very simple recipe and the dough is really easy to handle, making forming the balls very easy.

I did not freeze the dough but I reckon it would be great rolled, pre sliced and stored in the freezer so you can easily bake one when ever you fancy.



80g almonds, pulsed in a blender or roughly chopped

8 dates, pitted and soaked in 50ml boiling water

210g all purpose flour

30g cocoa powder

1 tsp baking powder

60g coconut oil - not melted but soft

135g tahini

100g golden syrup


120g chocolate chips


  1. Firstly preheat the oven to 360F/180C

  2. In a large mixing add the chopped almonds. Use a food processor to blend the soaked the dates with the soaking water. It should form a loose paste. Add this to the bowl with the almonds.

  3. Sieve in the all purpose, cocoa powder and baking powder. Then add in the coconut oil, tahini and golden syrup. Finish with a good pinch of salt and add in the chocolate chips.

  4. Using a wood spoon mixing everything together until all the ingredients are well combined. The dough should be glossy and pliable. If should be easy to shape and mould.

  5. Line a baking tray with baking paper. Divide the mixture into 12 equal parts and then roll each portion into a ball.

  6. Place each ball with a decent space apart on the tray and press down with the palm of your hand to flatten.

  7. Bake for 15 minutes. They should be soft and crumbly when they come out of the oven.

  8. Gently transfer them to a wire rack and allow cool for another 15 minutes before serving.

71 views0 comments