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.