Food Fridays with Leah Kirchmann | Chocolate Tahini Cookies

Food Fridays with Leah Kirchmann | Chocolate Tahini Cookies
Leah Kirchmann’s chocolate tahini cookies: 

Since staying at home is so important at the moment, I’ve had a lot more time on my hands for some creative baking. I’ve been limiting trips to the store and looking to use the items in my cupboards. Cooking in quarantine is about being creative with what you have. I happen to have an abundance of NamedSport bars, so that is the secret surprise in the middle of these cookies! I do recognise that I stock some less common ingredients, so I would also encourage you to try different nut butters, flours and fillings to make your own version of these cookies to enjoy.

Ingredients (makes around 16 cookies):

⅓ cup (84 g) tahini 
⅓ cup (113 g) honey
1 large egg
1 tsp (5 g)  vanilla extract
¼ cup (25 g) cocoa powder 
1.5 cups (144 g) almond flour 
½ tsp (2.5 g) baking soda
1 tsp (5 g) salt
2 NamedSport Total Energy fruit bars – pistachio 
½ cup (70 g) sesame seeds


  • Mix together egg, tahini, honey, vanilla, then stir in cocoa powder. 
  • Mix dry ingredients together- almond flour, baking soda, and salt.
  • Mix wet and dry ingredients until smooth. If the batter is too sticky, then put it in the fridge for 15 minutes for easier handling. 
  • Scoop a tablespoon amount of dough, put a small piece of NamedSport Pistachio bar in the centre and roll into a ball. Roll to coat in sesame seeds. Place on baking sheet and press the cookie down slightly to help it spread. Bake for 10 minutes at 350*F (180*C). Enjoy!

Have you come up with any ideas to use ingredients in new creative ways while staying home?