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Chocolate, Tahini, Cashew & Spelt Cookies

Makes 20 large cookies. 15 minutes prep plus chilling and cooling. 15 minutes cooking.

We highly recommend this recipe! Sweet, salty, incredibly moreish and very easy to make.

Option to make dairy free without losing quality.

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  1. Preheat the oven to 190oC, gas mark 5; line 2-3 large baking sheets with parchment or a reusable silicone baking sheet. On a separate baking tray, roast the cashews for 6-8 minutes until golden. Set aside to cool, then roughly chop.

  2. Combine the flour and baking powder in a bowl. Gently melt the coconut oil (or butter) in a saucepan over a low heat, then add the tahini, sugar, salt and vanilla, storing to form a soft texture (don't worry if it looks a little separated).

  3. Take off the heat and transfer to a large mixing bowl. Cool for 2-3 minutes, then whisk in the eggs quickly until the mixture is thick and glossy. Stir in the flour mix, chocolate and cashews until everything is just combined. Chill for at least 1 hour.

  4. Divide into 20 equal portions (about 50-55g per cookie). Roll each piece in to a ball and place on the baking sheets with at least 6cm between each. Lightly flatten the balls, sprinkle with a little more sea salt, and bake, in batches if needed, for 10-12 minutes, until the cookies have crispy edges and slightly soft centres. Transfer to a wire rack and cool before eating. Store in an airtight container for up to 1 week.

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