These fabulous, healthy cookies are naturally gluten free and loaded with flavours and textures from dark chocolate, pistachios, oats, cinnamon, cardamom and vanilla. With a long list of nutrients and health benefits, it would be rude to stop at just one! Makes 24 - 26
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and line baking sheets with baking parchment.
Melt the butter either in the microwave or in a saucepan. Leave the butter to cool. (See Recipe Notes)
When the butter is cool but still runny add the tahini, sugar, honey and vanilla. Stir to mix well.
Now add all the remaining ingredients, apart from the pistachios and chocolate. Stir well.
Fold in the chopped chocolate and pistachio nuts.
Use a medium sized ice cream scoop or spoon to measure out 24 – 26 x 30g dough balls. Neaten by hand, if necessary.
Place spread out on a lined baking tray.
Cook in a pre-heated oven for 11 minutes or until cooked. They should be browning on the edges, soft in the middle and look ever so slightly under done. Remember they will continue to cook after you take them out of the oven.
Let them cool on the baking sheet for 5 – 10 minutes and then transfer to a cooling rack.
Equipment:
Weighing the ingredients:
You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.
Cooling the butter:
If you do not leave the butter to cool, your chocolate chunks may start to melt as you add them. They will still taste delicious but I prefer to have chunks of chocolate to bite into.