Tahini Cookies

Ingredients

• 150 g dark chocolate (at least 70% cocoa)
• 50 g walnut kernels
• 50 g almond kernels
• 40 g pistachio kernels
• 25 g sesame seeds
• 150 g tahini (sesame paste)
• 2 tbsp Coconut oil
• 120 g raw cane sugar
• 2 Eggs
• 150 g spelt flour type 630
• 1 tsp Baking powder
• 0.5 tsp cinnamon
• 1 pinch salt

Instructions

1. 1.

   Coarsely chop chocolate, walnuts, almonds, and pistachios and mix. Set aside about 60 g of the mixture for topping, then combine with sesame seeds.

2. 2.

   Whisk tahini, coconut oil, sugar, and eggs in a bowl until frothy. Combine flour with baking powder, cinnamon, and salt; knead this dry mix into the tahini mixture along with the nut-chocolate blend. Cover dough and refrigerate for about 30 minutes.

3. 3.

   Shape dough into 25 balls, flatten slightly, and place on a parchment-lined baking sheet. Sprinkle the reserved nut-chocolate-sesame topping over the cookies. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for approximately 15 minutes until golden brown.