Chocolate Tahini Cookies
Chocolate Tahini Cookies
Ingredients
Cookie Batter
- 1/2 cup raw cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup unsalted butter
- 1 egg
- 1/2 cup tahini paste
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Coating (optional)
- 1 tablespoon cocoa nibs
- 2 tablespoons sesame seeds
- 1 teaspoon Turbinado or Demerara sugar
- Dried Rose Petals
Instructions
- 1
Preheat oven to 375°F.
- 2
In a sauce pan, gently melt butter with sugar and cocoa powder. Stir to combine.
0 - 3
Remove from heat. Add in the egg whisk until glossy and thick.
0 - 4
Stir in tahini, honey and vanilla. The honey tones down the bitterness of the tahini and adds more flavor.
0 - 5
Sprinkle in almond flour, baking soda and salt. Fold into the chocolate mixture. Stir until fully incorporated.
0 - 6
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 an ounce each).
0 - 7
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.
0 - 8
Bake 10 minutes at 375. After removing from the oven leave on the sheet pan to set for about 5 minutes.
10 min - 9
Top with dried rose petals.
0
Nutrition
Per serving (based on 20 servings)
