Chocolate tahini cookies

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Chocolate tahini cookie –You won’t believe these rich and chewy cookies have no refined sugars and no oil and are actually packed with healthy ingredients!

Makes 14 cookies

  • 80g (1/2 cup+ 1 tbsp) almond flour
  • 40g (1/3 cup)oat flour, GF certified if needed
  • 15g (2tbsp) raw cacao powder
  • 1/4 tsp baking soda
  • 1/4 tsp pink salt
  • Wet
  • 100g | 1/2 cup homemade tahini*
  • 100g | 4 tbsp pure maple syrup or honey (for non vegan)
  • 1/2 tsp vanilla paste

To roll

  • 25g (3 tbsp) white sesame seeds
  • 16g (2 tbsp) black sesame seeds

*I make my own tahini just by blending white sesame seeds (previously toasted for a couple of minutes) with my @magimix food processor until creamy and smooth.

  1. In a small bowl, combine the dry ingredients.
  2. In another bowl, whisk together all the wet ingredients until well combined. 
Combine the dry and wet ingredients.
  3. Mix together the white and black sesame seeds in a small bowl.

  4. Shape about one tablespoon of the cookie dough into a ball, roll it in the sesame seeds and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass, gently press the cookie balls until it’s about 8mm (1/3 inch) thick.
  5. Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.
While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
  6. Bake the cookies for about 8 minutes or until the edges are set.
  7. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack.
  8. The chocolate tahini cookies keep well in an airtight container for about 1 week.

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