Chocolate Tahini Cookies with Pistachios & Raspberries (Dairy-Free)
Ingredients
1/2 cup tahini
1/3 cup olive oil
2 eggs
1 tsp vanilla essence
3/4 cup brown sugar
2/3 cup of mashed raspberries
2 cup plain flour
1/2 cup cocoa powder
1 tsp baking powder
⅓ cup dairy-free chocolate chips
½ cup pistachios, roughly chopped
Pinch of salt
Method
Preheat oven to 170°C fan or 180°C regular. Line a baking tray with baking paper.
In a large bowl, mix together the tahini, olive oil, eggs, vanilla essence and brown sugar until smooth and glossy.
Stir through the mashed raspberries.
Add the plain flour, cocoa powder, baking powder and a pinch of salt. Mix until a thick cookie dough forms.
Fold through the choc chips and roughly chopped pistachios.
Scoop the dough into balls and place them on the tray, leaving a little space between each one.
Gently press each cookie down slightly with your fingers or the back of a spoon.
Bake for 10–12 minutes, or until the edges look set but the middle still looks slightly soft.
Let the cookies cool on the tray for 10 minutes before moving them. They’ll firm up as they cool.
