This is a beautiful chewy, nutty, chocolate cookie with the added benefits of tahini! Tahini is a paste made with toasted, ground sesame seeds. The tahini gives the cookie a rich nutty taste and is high in vitamins and minerals, antioxidants, anti-inflammatories and monounsaturated fatty acids (“good” fats).

Chocolate Tahini Cookies

Gluten-free, dairy-free, plant-based, refined sugar-free, paleo, grain-free

Makes ~24 cookies

Ingredients:

• 1 flax egg - 1 tablespoon ground flaxseed + 3 tablespoons warm water

• 1/2 cup tahini

• ½ cup coconut nectar (or similar sweetener - we used maple syrup this time)

• ¾ cup almond flour 

• 1/2 cup unsweetened cocoa powder

• 1/4 cup coconut sugar

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon pure vanilla extract 

• ½ cup dairy-free chocolate chips 

• 1/4-1/2 cup sesame seeds

• 1 teaspoon sea salt (separated)


Method:

1. Prepare flax egg and set aside for a few minutes to thicken while you line a baking tray with baking paper.

2. Whisk tahini, maple syrup, and flax egg together in a large bowl. Add almond flour, cocoa powder, coconut sugar, baking powder, baking soda, 1/2 tsp salt, and vanilla extract. Stir until combined and then fold in the chocolate chips. Cover bowl with plastic wrap and let chill in refrigerator for at least 1 hour.

3. Preheat oven to 175 degrees celsius and set on bake. Place the sesame seeds and 1/2 tsp sea salt in a small bowl and stir to combine. Fill another small bowl with water. Using a small spoon, scoop the cookie dough and roll into a loose ball with your hands. Use a small amount of oil on your hands if the oil is too sticky. Roll each ball into sesame mixture and place on baking tray. Dip a fork into the water and press down gently to create an X in the dough to help the cookies spread evenly. 

4. Bake for 10 - 12 minutes. Remove from oven and wait a few minutes before transferring cookies to a wire rack.

5. Enjoy!