Wasabi Swirl Chocolate Cookies
[Vegan]

For the Cookies:

1. Preheat oven to 350ºF.
2. Mix 1 tablespoon ground flaxseeds with 3 tablespoons water and let thicken.
3. Put 1/4 cup of black sesame seeds in a non-stick pan over medium heat and roast until they begin to pop. Let cool, mix with 2 tablespoons soy yogurt and pulse in an immersion blender or mortar and pestle until smooth.
4. You can soften it down with water or soy milk otherwise
5. Add to the bowl with the flaxseeds along with 1/4 cup of coconut oil, 1/3 cup cane sugar, 1/3 cup sugar, and 1 teaspoon vanilla extract. Stir well.
6. Take 1 1/2 cups of steel cut oats, break it down into a coarse flour with a food processor or with an immersion blender. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie.
7. Add the dry ingredients one by one, mixing thoroughly in-between. Add 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of sea salt, 2 tablespoons of unsweetened cocoa powder, the coarsely ground "oat" flour as well as 2 teaspoons of soy milk.
8. Take 1 generous tablespoon of cookie dough and form into a ball, put onto a parchment paper-lined baking sheet. Flatten a bit with the palm of your hand. Bake for 13 minutes, let cool on the baking sheet for 10 minutes, and then transfer to a cooling rack.

For the Glaze:

1. Mix a 1/2 cup of powdered sugar and 1 tablespoon of wasabi powder together. Add 1 1/2 tablespoons of soy milk in gradually while mixing, add more if need be. Apply glaze to cookies using a pastry bag or a plastic bag with the corner cut off.