Tahini & Nutella Cookies | Chefs At Heart

Warning: if you like cookies and ferrero rocher, you are going to fell in love with this recipe…

Try these Tahini & Nutella cookies that are with crisp edges, chewy middles, chocolatey, nutty, flavoursome and really easy to make.

These are probably currently one of my favourite treats. These cookies, are SO delicious and SO quick to make. Just mix all the ingredients in one bowl, bake them and enjoy in about less than 30 mins, depending on your speed and expertise in dealing with baking.

The main players of these recipe are

• Tahini, which is rich with healthy fats
• Nutella, which is loaded with coco-ey and hazel nutty deliciousness
• Hazelnut, which are loaded with rich natural nutrients such as minerals and vitamins

Recipe Insights | In Brief

Recipe Process Overview | In Brief

Recipe Process Overview | In Detail

Tahini & Nutella Cookies

Recipe by chefsatheartCourse: Baking, Cookies, Tahini, Nutella, HazelnutsCuisine: Mediterranean, AlternativeDifficulty: Easy

Makes about

100

cookies

Prep time

5

minutes

Baking time

2

minutes

Calories

66

kcal

Total Time = Prep + Baking

30

minutes

Tahini & Nutella Cookies | cocoa-ye, hazel nutty & vegan| Mpiskotakia me Tahini & Nutella | Μπισκοτακια με Ταχινι & Νουτελλα | Chefs At Heart

Ingredients

• 400 gr Nutella

• 200 gr tahini – used Al Maheda

• 200 gr Icing (powder) sugar

• 200 ml milk – used Alpro Soya Vanilla

• 200 gr flour – used Al Baker

• 125 gr Rye Flour $

• 75 gr Oat Flour $

• 1 tsp BP

• 100 gr chopped hazelnuts

• 60 gr dark rum *

• 1 sachet of vanilla *

• 2 tsp mahlep *

• UTENSILS
  

• 4 baking trays or at least 2 baking trays to bake concurrently

• 1 large bowl

• a precision scale

• 1 small bowl to aid the weighting

• cookie cutter or cookie press or scoop

• 1 wooden spoon or a spatula

• baking sheet, if trays are not nonstick

Directions

• Step 1: Prepare Firstly
  Preheat the oven into 175 C, while you gather the ingredients and the utensils.
• Step 2: Mix All The Ingredients
  In a large bowl, mix the nutella and the tahini well and then add all the remaining ingredients. Stir well until the dough is thick and even. No chilling is required.
• Step 3: Shape The Cookies
  If you like uniform cookies, use a cookie press with a desired disc/shape. Otherwise, scoop heaping tablespoons of the dough onto a baking tray. Use a baking sheet if not nonstick.
  
  Tip: I find more efficient to have 4 trays so you can bake concurrently 2 while preparing the remaining 2.
• Step 4: Bake The Cookies
  Bake for about 12 mins, in the air setting in the middle of the oven, depending on the shape and the oven. The thicker the cookie is, the more minutes it will need. Bake for about 12 mins for thinner versions and about 15 mins for thicker versions of the cookie. It’s OK to bake it for less time i.e. 10 mins, as that can have a gooey impact but if baked for more i.e. 17 mins, you will risk burning them. Remove from the oven and let them cool for about 2-3 mins before transferring them to a wire rack to cool down completely.
  
• Step 5: Enjoy!
  Once cooled down, store in an airtight container for about a week or so. Enjoy! :o)

Notes

• Recipe Variations
• You can use 400 gr of any kind of flour if you dont have the split suggested i.e. 400 kg of all purpose flour
• You can use normal milk or any other type of milk in the suggested quantity i.e. 200 ml of oat milk
• You can add the rum quantity to the milk, if rum is not available i.e. use 200 ml of milk + 60 ml of rum replacement = 260 ml of milk instead
• You can skip vanilla and/or mahlep, if not available
• If you like tahini and you would like it to be more intense and the cookie more chewy, add up to 400 gr of tahini in total.
• You can substitute icing sugar with normal or demenara blended sugar or sugar syrup ie dilute it in a touch of water – it’s easier to melt and blend when more granular

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Technical Tips

• Always pre-heat the oven for about 10 minutes or more before baking to ensure even temperature across the oven.

• Do not open the oven during baking time. This will cause drop in the temperature and you are risking uneven baking i.e can lead to flat and boring cookies.

• Nutella & tahini to be kept in a room temperature prior usage.

• The flour and dry ingredients should always be sieved before mixing with the rest of the ingredients. This ensures that the mixture will be mixed evenly with no bumps and there will be air to promise fluffiness. Also this a good check for food moths – yucky but can be a possibility!

• Ideally to use icing sugar as that is easier to melt and blend when baked. However, you can substitute icing sugar with normal or demenara blended sugar i.e. blend it further in the blender, or sugar syrup ie dilute it in a touch of water.

Recipe Nutrition Facts | Per Serving