← All recipes

🍰 Crunchy Tahini Nut Cookies

147 kcal · 30 min · 4 servings

Ingredients

• 150 g dark chocolate (min. 70% cocoa content)
• 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. Roughly chop the chocolate, walnuts, almonds, and pistachios.
2. 2. Mix the chopped ingredients together in a bowl.
3. 3. Remove about 60 grams of the nut-chocolate mixture.
4. 4. Mix this portion with sesame seeds and set it aside.
5. 5. Add tahini, coconut oil, sugar, and eggs to a large bowl.
6. 6. Beat the mixture with a mixer or whisk until creamy and frothy.
7. 7. Combine flour, baking powder, cinnamon, and salt in a small bowl.
8. 8. Add the dry ingredients and the remaining nut-chocolate mixture to the tahini mass.
9. 9. Knead everything together into a smooth dough.
10. 10. Cover the dough and refrigerate it for 30 minutes.
11. 11. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
12. 12. Shape the dough into 25 equal-sized balls.
13. 13. Slightly flatten the balls.
14. 14. Place the cookies on a baking sheet lined with baking paper.
15. 15. Sprinkle the cookies with the reserved sesame-nut mixture.
16. 16. Bake the cookies for about 15 minutes until golden brown.

Nutrition per serving

• kcal: 147
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 13 g