Tahini and Ombar Chocolate Chunk Cookies

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Tahini and Ombar chocolate chunk cookies 1 v1466155037
  • recipes_preptime 15 Minutes
    Prep Time
  • recipes_cooktime 25 Minutes
    Cook Time
  • recipes_serves 15

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  • 1 1/2 cup gluten free oats
  • 1 1/2 cup desiccated coconut
  • 1 tbsp cinnamon
  • 7 tbsp tahini paste
  • 10 tbsp pure maple syrup
  • 2 flax eggs
  • 1/4 cup of Ombar 72% Cacao chunks
  • Pinch of sea salt


  • 1.

    Pre-heat the oven to 180°C. Line a baking tray with baking paper.

  • 2.

    Place the oats, desiccated coconut and cinnamon into the food processor and blend for a minute until a flour forms.

  • 3.

    Add the tahini, maple syrup, flax eggs and a pinch of sea salt and blend until a sticky dough forms.

  • 4.

    Add the dough to a big bowl with the chocolate chunks and mix together until well combined (you may need to use your hands to mix well).

  • 5.

    Scoop up a Heaped tablespoon of the dough, roll it into a ball and slightly flatten into a cookie shape on a lined baking tray.

  • 6.

    Alternatively, if you want to make heart-shaped cookies (or any other shape of your choice), dust your work surface with a little flour (oat flour or any other), then use a rolling pin to roll out the dough until about 3mm thick. Cut out heart shapes using a cookie cutter and place them on a baking tray lined with baking paper.

  • 7.

    Bake for about 25-30 minutes until the cookies turn golden brown. Let them cool for 15 minutes before serving.