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. 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