02 Sep 2021

Tahini + honey choc chip cookies with The Daily Pantry

Cookies 1728x

by The Daily Bar

My take on cookies, because honey + tahini really are one of life's most underrated dynamic duos. 

Makes 18 cookies


110g butter softened (I like salted, but personal preference)

1/2 cup honey

1/2 cup tahini

2 cups wholemeal spelt flour

1 tsp bicarb soda

100g dark chocolate chopped (or chips)

sesame seeds to roll


Preheat oven to 180C. Line baking tray with baking paper.

Place the honey and tahini in a bowl. Use an electric mixer to beat
the mixture until creamy and heavenly.

Add the butter and whisk until smooth.

Sift in the spelt flour + bicarb soda

Get your hands in their + combine mixture, add in choc

Prepare a bowl of sesame seeds

Roll spoonfuls of dough into balls

Dip into sesame seeds

Place onto prepared trays, leave some space between each ball, to allow room to spread.

Use a fork to flatten each ball

Bake for 10-13 minutes, or until lightly golden

Allow them to cool on wire rack (or don't!)

Recipe notes:

You want the dough to be play-dough like, and rollable into balls. If it’s too wet you may have over mixed, and mixture has become too warm. If not too warm add a little bit of extra spelt flour and get roll’n.

I make my own dark choc and then chop, raw choc will be a little messier, so make sure you chop into small pieces.

I prefer spelt flour to regular wheat flour, as it is easier to digest; so many people who are more sensitive to gluten can in fact tolerate spelt.


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