Chocolate Brownie Tahini Cookies

I can’t believe Christmas is right around the corner! Cookie season is in full force over here. I’ve been wanting to make a soft brownie cookie for the holidays and I think I may have found a winner. These cookies are soft, chewy, chocolatey, and slightly nutty from the tahini. They are oil free, vegan, and can be made gluten free. Who knew tahini can be so magical in baking, especially with chocolate. The health benefits of tahini plus chocolate make these cookies oh so delicious! You can dip them in sesame seeds or not. I personally like how they look with the sesame seeds. These cookies are not very sweet and have a dark chocolate taste, which I love. I am also a fan of how soft these cookies stay, even after a couple of days of baking them.Chocolate Brownie Tahini Cookies Chocolate Brownie Tahini Cookies Chocolate Brownie Tahini Cookies Chocolate Brownie Tahini Cookies Chocolate Brownie Tahini Cookies Chocolate Brownie Tahini CookiesChocolate Brownie Tahini Cookies
Makes about 24 cookies

1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp warm water)
½ cup tahini (make sure you stir your tahini well)
½ cup pure maple syrup
¾ cup all purpose flour (or almond flour if GF)
½ cup unsweetened cocoa powder
¼ cup coconut sugar
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pure vanilla extract
½ cup dairy-free chocolate chips
¼-1/2 cup sesame seeds

Prepare flax egg by combining the flaxseed and water. Mix and set aside for two minutes. Line a cookie sheet with parchment paper.

In a large bowl, whisk tahini, maple syrup, and flax egg together until well combined. Add flour, cocoa powder, coconut sugar, baking powder, baking soda, salt, and vanilla extract. Stir until fully combined. Fold in chocolate chips. Cover bowl with plastic wrap and chill in refrigerator for at least 1-2 hours.

Assembly: Preheat oven to 350 degrees Fahrenheit. Place the sesame seeds in a small bowl. Fill another small bowl with water. The cookie dough will be sticky, so spray your hands with cooking spray or get them damp, then using a small spoon or cookie scooper, scoop cookie dough and gently roll into a loose ball with your hands. Dip or roll each ball into sesame seeds and place on cookie sheet. Dip a fork into the water and press down slightly vertically and then horizontally on top of ball. Re-wet your fork after a couple cookies so it doesn’t stick. This is not to get a tines marking on your cookies, rather, it is to ensure they spread into a more even circle during baking.

Bake for 10 to 12 minutes. Remove from oven and wait 3 minutes before transferring cookies to a wire rack.


(Recipe from Salted Plains)


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