Friday, 27 May 2011

sugar free, wheat free, gluten free, vegan cookies

Just kidding. But I had you there for a second.

Introducing my Tahini & Honey Cookies*, which sound super healthy, but in fact have a whole lot of sugar, flour and butter**. In my defense, the tahini was organic, the butter biodynamic, and the honey was local. See. Ethical baking exists... *looks awkwardly sideways*

They are delicious and chewy and amazing with dark chocolate through them. And they are guilt free because they sound so healthy. 

  • 200g butter (softened) 
  • 1 egg
  • 2 Tbs tahini 
  • 2 Tbs honey
  • 2/3 cup brown sugar
  • 2 cups plain flour
  • 1tsp bicarb soda
  • dark chocolate (optional but advised) 

How to: 
  1. Beat butter, egg, tahini, honey & sugar in a bowl until light and fluffy (or as long as you can be bothered) 
  2. Mix in flour, bicarb and chocolate
  3. Plop onto baking tray about 3 inches apart (I say 'plop" because the mixture is quite soft- if you prefer you can add more flour to avoid plopping) 
  4. Cook for 15 minutes in 170/150 (fan forced) degree oven (Celsius) 



*may contain traces of sugar, wheat, gluten and animal products. 
**side effects include overeating and foodgasms


  1. these look delicious! Are they totally healthy then?

  2. Well..... they are healthier than some... Although I lied about the whole dairy free, sugar free thing, they have minimal amounts of sugar compared to regular cookie recipes. To make them even healthier, I have made them before with olive oil instead of butter and not used any sugar. The tahini can hold the cookies together, so you can also not use the egg, but you lose some of the lovely chewiness. xx

  3. And I have even made them with wholemeal flour, but if you have issues with wheat, I'd recommend swapping the flour with spelt flour, which in my opinion, generally tastes better and is less grainy :)


thanks for your comments, I love to hear from you!


Related Posts Plugin for WordPress, Blogger...