1 cup (280g) hulled tahini
1 cup (220g) raw caster (superfine) sugar
⅓ cup (80ml) maple syrup
2 teaspoons vanilla extract
2 cups (280g) wholemeal (whole-wheat) spelt flour
¼ teaspoon bicarbonate of (baking) soda
¼ teaspoon baking powder
200g chopped dark chocolate
- Preheat oven to 160°C. Line two large baking trays with non-stick baking paper.
- Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine. Place the flour, bicarbonate of soda and baking powder in a medium bowl and stir to combine. Sift the flour mixture into the tahini mixture and mix well to combine. Add the chocolate and fold to combine.
- Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten the cookies slightly and bake for 12–14 minutes or until light golden. Allow to cool on the trays.