Chocolate and tahini seem to really complement each other, resulting in a deep, rich, complex flavor. These gems are not too sweet, and so pillowy soft, it’s like eating a cloud. Heaven in every bite.

Chocolate Tahini Cookies [Vegan, Gluten-free]

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Calories

100

Serves

20

Cooking Time

10

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Ingredients

Dry

  • 1 cup tightly packed, blanched almond flour
  • 1/2 cup rice flour
  • 1/4 cup cocoa powder
  • 1 tablespoon tapioca starch
  • 1 teaspoon vanilla powder (or sub vanilla extract in the wet ingredients)
  • 1/4 teaspoon baking soda
  • pinch salt

Wet

  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)

Topping

  • 1 tablespoon sesame seeds
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Preparation

  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Mix the flax meal and water together and set aside.
  4. Mix all dry ingredients together in a food processor.
  5. Gently all wet ingredients together, including the flax egg.
  6. With the food processor running on low, add the wet ingredients to the dry in a steady stream.
  7. The mixture should come together quite quickly, resulting in a sticky dough. Let it rest a few minutes to give the cocoa powder time to absorb some of the liquid.
  8. Scoop out about 2 tablespoons of dough for each cookie.
  9. Press each dough ball down slightly and then top with a bit of sesame seeds, patting them down slightly into the dough.
  10. Bake for 10 minutes.
  11. Let cool COMPLETELY before handling. They are fragile when hot.
  12. Enjoy!
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Nutritional Information

Per Serving: Calories: 100 | Carbs: 12 g | Fat: 7 g | Protein: 2 g | Sodium: 8 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.