250g white or wholegrain spelt flour, or a mixture of both
½ tsp baking powder
130g extra virgin coconut oil or unsalted butter
40g tahini
250g light brown soft sugar or palm sugar
1 tsp sea salt, plus more to scatter over
2 tsp vanilla extract
2 eggs
175g dark chocolate, chopped into small pieces
Method
Preheat the oven to 190°C, gas mark 5; line 2-3 large baking sheets with parchment. On a separate baking tray, roast the cashews for 6-8 minutes until golden. Set aside to cool, then roughly chop.
Combine the fl our 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, stirring to form a soft mixture (don’t worry if it looks a little separated).
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 fl our mix, chocolate and cashews until everything is just combined. Chill for at least an hour.
Divide into 20 equal portions (about 50-55g per cookie). Roll each piece into 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.
