Choc Chunk Tahini Cookies and A Morning At The Beach

The boys are obsessed with any type of heavy machinery these days. We actually stalk work sites and do worksite drives by’s in search of machinery working – what has my life come to? The morning we made these cookies it just so happened that a digger and bulldozer were working at our local beach pushing sand to and fro. It was there that we sat for the next couple of hours watching, mimicking, gasping and eating these freshly baked cookies in the perfect winter morning sunshine.

Choc Chunk Tahini Cookies
Makes 8 - 10

½ cup puffed millet
½ cup rolled oats
½ cup spelt flour or wholewheat flour
½ cup pecan meal (could substitute almond meal here)
½ tsp bicarb soda
½ tsp salt
½ cup rapadura sugar
4 Tbs unsalted butter
¼ cup tahini
1 egg lightly beaten
½ cup dark organic chocolate chopped into chunks

Preheat an oven to 185 degrees celcius
Melt the unsalted butter over a low heat. Remove and allow the mixture to slightly cool
Place the dry ingredients in a bowl – millet, oats, flour, pecan meal, bicarb, salt and sugar
Lightly mix together the slightly cooled butter, tahini and egg before adding them to the dry ingredients
Mix well to combine and then add the dark organic chocolate mixing well once again
Line a baking sheet with baking paper and drop a tablespoon of the mixture onto the tray
Repeat with the remaining mixture
Bake in a pre heated oven for 12 – 15 mins
Remove and cool on a wire rack before serving.