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White Choc Chip Fudge Cookies

When it comes to cookies, what is your preference… thin and crispy or thick and chewy? I personally prefer crunchy edges and thick and chewy insides …. like practically dough.  Not much makes me happier than a freshly baked, warm from the oven cookie that is so soft, thick and chewy that it practically melts in your mouth. If you like those kinds of cookies, then these White Choc Chip Fudge Cookies are for you.

Makes: 9-15 cookies

Ready in: 25 minutes


  • 1 cup tahini

  • ½ cup natural maple syrup

  • 2 eggs.

  • 1 tsp vanilla extract

  • ½ cup almond meal

  • 6 tbsp vanilla protein powder

  • 1/4 tsp salt

  • 100g white choc chips


Step 1. Preheat your oven to 160C. In a bowl, mix together the tahini, maple syrup, vanilla extract and eggs

Step 2. Add the almond meal, protein powder and salt. Mix well to combine

Step 3. Fold through white choc chips

Step 4. Use a tbsp to scoop out the batter, roll into a ball and arrange onto a baking sheet lined with baking paper

Step 5. Press the cookies down into round discs and bake for 15 mins

Step 6. Leave to cool completely. The cookies will firm up as they cool and enjoy


Note: If you don’t like that taste of tahini this recipe might not be for you, but it goes really nicely with the white choc. If you want an alternative try smooth almond butter or peanut butter

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