Tahini Chocolate Chip Spelt and Almond Flour Cookies
These cookies are delicious with just the right amount of chewy centre and crisp edges. They have a lovely depth with the tahini that makes them feel the tinies
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Cooking tools:
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Cooling rack
- Plastic wrap
Ingredients
- 2/3 cup unsalted butter, cubed
- 1 cup brown sugar
- 1/4 cup light cane sugar
- 1 large farm egg
- 1 tbsp vanilla
- 2/3 cup tahini, smooth and runny
- 3/4 cup spelt flour *
- 1/2 cup almond flour - for GF see note* below
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet or bittersweet chocolate, chopped
- 2/3 cup roasted, chopped hazelnuts or other nut of choice
- Flaky sea salt, for sprinkling (optional but makes them so delicious!)
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