Tahini and Rye Chocolate Cookies

These cookies are great to make with children because the method is so simple. They introduce children to interesting, nutritious ingredients like wholemeal rye flour and tahini which taste so good with dark chocolate. These cookies will provide a wholesome snack with a glass of Oat Drink.

Makes 15

Ingredients

225g wholemeal rye flour 
11/2 tsp baking powder 
1/2 tsp salt 
100g unsalted butter, room temperature 
75g tahini 
100 g light brown sugar
75g dates, stoned 
2 large eggs 
150g dark cooking chocolate, roughly chopped 
Sesame seeds, to coat the cookies

Method

Combine rye flour baking powder and salt into a large bowl, set aside. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. Add the eggs to the processor and mix until combined.  Pour the butter mixture into the bowl of flours, add the chocolate and mix until evenly distributed. 

Refrigerate the cookie dough for 2 hours until firm (or place it in the freezer for 20 mins).

Preheat the oven to 190°C / Gas 5
Line one or two baking trays with parchment paper. Measure out 45g of cookie dough and roll into a ball and coat in sesame seeds. Continue to make 15 balls of dough each weighing approximately 45g each and coat each with sesame seeds.

Place the cookies on the lined baking trays and bake for about 12 minutes. After they’ve been in the oven for about 6 minutes remove the tray(s) from the oven and smack against a hard surface a few times to help the cookies flatten out.

Return the trays to the oven for a further 6 minutes or until lightly browned and firm to the touch.

Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. The cookies will keep in a sealed container for about 3 - 4 days.