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
- 100g | 1/2 cup homemade tahini*
- 100g | 4 tbsp pure maple syrup or honey (for non vegan)
- 1/2 tsp vanilla paste
- 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.
- In a small bowl, combine the dry ingredients.
- In another bowl, whisk together all the wet ingredients until well combined. Combine the dry and wet ingredients.
- Mix together the white and black sesame seeds in a small bowl.
- 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.
- 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).
- Bake the cookies for about 8 minutes or until the edges are set.
- Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack.
- The chocolate tahini cookies keep well in an airtight container for about 1 week.