Description
Gluten-free and vegan-adaptable, these Chocolate Tahini Cookies are magical! Made with almond flour, tahini, and chocolate, they are irresistibly tender, chewy, and divinely delicious.
Ingredients
Cookie Batter
- 1/2 cup raw cocoa powder (see note on raw vs. dutch processed)
- 1/2 cup coconut sugar (maple syrup or regular sugar will work)
- 1/4 cup unsalted butter (1/2 stick of butter ) (or substitute with coconut oil)
- 1 egg (or sub a flax egg)
- 1/2 cup tahini paste
- 1/4 cup honey (for vegan-leave out and increase the sugar)
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 teaspoon baking soda (see notes if using dutch process chocolate)
- 1/4 teaspoon salt
Coating (optional)
- 1 tablespoon cocoa nibs
- 2 tablespoons sesame seeds
- 1 teaspoon Turbinado or Demerara sugar
Instructions
- Preheat oven to 375°F.
- Melt butter, sugar, and cocoa powder: Preheat oven to 375°F. In a sauce pan, gently melt butter with sugar and cocoa powder. Stir to combine.
- Whisk in egg: Remove from heat. Add in the egg whisk until glossy and thick.
- Add wet ingredients: Stir in tahini, honey and vanilla. The honey tones down the bitterness of the tahini and adds more flavor.
- Mix with dry ingredients: Sprinkle in almond flour, baking soda and salt. Fold into the chocolate mixture. Stir until fully incorporated.
- Shape cookies: Roll into balls or use a small cookie scoop. (If you want to get precise you can weigh them. I got 20 balls at 3/4 of and ounce each).
- Mix the coating in a bowl, dip and roll the sides of the cookie in it. Set on parchment paper lined baking sheet a couple inches apart. Can also use a silicone mat.
- Bake 10 minutes at 375. After removing from the oven leave on the sheet pan to set for about 5 minutes.
Top with dried rose petals.
Notes
Raw cocoa is simply pure powder from the cacao bean unprocessed. It has a darker taste and a more bitter flavor. If you like really dark chocolate and all it’s amazing health benefits – this is a good choice. Natural cocoa powder is from roasted cocoa beans. Still on the darker chocolate side with bitter notes. Dutch process cocoa powder is treated with an alkalizing agent to neutralize acidity. It is smoother and more mild in flavor. If using Dutch Process chocolate in this recipe use 1/2 teaspoon of baking powder instead of the 1/4 teaspoon of baking soda.
Store cookies in an airtight container at room temperature for 3 days. Texture is best on the day of baking. You can store in the fridge up to a week. Freeze raw or baked cookies for up to 3 months in a sealed container or freezer bag.
Nutrition
- Serving Size: 1 cookie (with butter and egg)
- Calories: 138
- Sugar: 8.8 g
- Sodium: 55.1 mg
- Fat: 7.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 12.6 g
- Fiber: 1.5 g
- Protein: 2.8 g
- Cholesterol: 15.4 mg
