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Double Chocolate Tahini Cookies

April 17, 2018 by Rachael Ng 3 Comments

Double Chocolate Tahini Cookies
Makes 14 small cookies

1/2 cup tahini
1/2 tsp vanilla extract
1 large egg, room temp
1 tsp neutral oil*
1 Tbsp maple syrup
1/3 cup coconut sugar
1/4 cup cocoa powder
1/2 Tbsp coconut flour
1/4 tsp fine sea salt
1/2 tsp baking soda
1/3 cup chopped dairy-free dark chocolate
1-2 Tbsp sesame seeds, toasted (optional for topping)

1. Preheat oven to 350°F and line two baking sheets with parchment paper. Bring egg to room temperature by placing it in a glass of warm water for about 10 minutes.

2. In a medium bowl, whisk together the wet ingredients – tahini, vanilla, egg, oil, and maple syrup – with a fork. Add the coconut sugar and mix until combined. Using a spoon or small spatula, stir in the remaining dry ingredients – cocoa, coconut flour, salt, and baking soda – until totally combined (the dough will be greasy). Stir in the chopped chocolate.

3. Use a 1 Tbsp cookie scoop to scoop balls of dough onto your parchment-lined baking sheet, making sure chopped chocolate chunks are visible on the top of each cookie. Space cookies ~2″ apart so you have 6-8 cookies per baking sheet.

4. Bake at 350°F for 5-7 minutes. Let rest on baking sheet for 2 minutes before transferring to a cooling rack. While the cookies are still warm, sprinkle with toasted sesame seeds**. Enjoy!

*neutral oils are those with less flavor: avocado, extra light olive oil, grapeseed, etc. It’s okay to use unrefined coconut oil if you don’t mind the coconut taste
**place sesame seeds on a dry pan over medium heat and stir until browned and toasted

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Filed Under: Cookies, Dairy-free, Gluten-free, Grain-free Tagged With: chocolate, cookies, tahini

Previous Post: « Healthier Double Chocolate Banana Bread (DF + vegan option)
Next Post: Double Chocolate Zucchini Bread »

Reader Interactions

Comments

  1. Teri-Ann Carty

    February 21, 2020 at 10:14 pm

    Have you ever tried these with a flax egg or aquafaba?

    Reply
    • Rachael Ng

      March 9, 2020 at 7:57 pm

      Hi! You can use flax egg 🙂

      Reply

Trackbacks

  1. Dairy-Free Tahini Spelt Chocolate Chip Cookies | Sugared & Stirred says:
    September 16, 2018 at 1:07 am

    […] A few months ago, one of my followers suggested tahini as a substitute for butter. I’d made Double Chocolate Tahini Cookies, but I thought it would be difficult to incorporate the ground sesame into regular cookies. Well, […]

    Reply

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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