RECIPE FOR CHOCOLATE TAHINI WALNUT COOKIES USING LE CREUSET COOKWARE
Here’s a recipe for Chocolate Tahini Walnut Cookies that you can make in your Le Creuset cookware. Using a Le Creuset baking dish or pan can help ensure even heat distribution, so they bake perfectly.
Ingredients:
- 1 cup tahini
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips (or chopped chocolate)
- 1/2 cup chopped walnuts
- Optional: Flaked sea salt for sprinkling on top
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a baking sheet or use a parchment paper-lined Le Creuset baking dish.
- Mix Wet Ingredients: In a large bowl, combine the tahini, coconut sugar, maple syrup, egg, and vanilla extract. Stir until smooth and well combined.
- Add Dry Ingredients: In another bowl, whisk together the almond flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in Add-ins: Gently fold in the chocolate chips and walnuts, ensuring they’re evenly distributed throughout the dough.
- Scoop the Dough: Using a tablespoon or cookie scoop, drop spoonful’s of dough onto the prepared baking sheet. Leave space between each cookie as they will spread a bit while baking.
- Bake the Cookies: Bake for about 8–10 minutes, or until the edges are golden brown and the centres are set. Keep an eye on them because they can bake quickly!
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Finish: Once the cookies are cooled, you can sprinkle a little flaked sea salt on top for extra flavour.
Enjoy your chocolate tahini walnut cookies made in your trusty Le Creuset cookware! They’ll come out perfectly delicious every time.