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  • Writer's pictureTanika Douglas

Tahini Coconut Chocolate Chip Biscuits

Makes 16 Biscuits


1 cup shredded coconut

1/3 cup rice malt syrup (or honey or maple syrup)

1/3 cup tahini

1/2 cup gluten free plain flour

1/2 tsp baking powder

1 tablespoon coconut oil (melted)

100g chocolate chips

Pinch of salt


1. Preheat oven to 170 degrees Celsius.

2. Combine tahini, rice malt syrup and coconut oil in a bowl. Then add all other ingredients. Mix thoroughly. Place bowl in the fridge for ten minutes so the mixture can firm up.

3. Line a tray with baking paper. Take tablespoons of the mixture and loosely shape into disks. Place on baking tray and bake for 10 - 15 minutes or until golden brown.

4. Cool on wire rack. Store in an airtight container.

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