Chocolate Tahini Cookies - Untested

Makes about 20 cookies

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The rest

1 egg

110 g flour

1 tsp baking soda

½ tsp baking powder

40 g chopped dark chocolate (optional)

30 g toasted sesame seeds (optional but delicious)

1. Heat oven to 350°F.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix egg into the tahini mixture.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
6. Stir together flour, baking soda, baking powder.
7. Fold dry ingredients into wet.
8. Scoop 40–45 g balls onto a tray.
9. Sprinkle with sesame.
10. Bake 11–13 minutes.

Texture:

Soft centres.

Crisp edges.

Almost like a cross between a peanut butter cookie and a brownie.