double chocolate tahini cookies
baked for a work morning tea, August 2023
yields 12 very rich cookies
these are gluten-free, dairy-free and egg-free and you’d never know!
ingredients
90g dark brown sugar
40g strong brewed coffee
130g tahini (well-stirred)
1 tsp vanilla paste
30g cocoa powder
12g almond meal
pinch salt
40g dark chocolate, chopped (check for dairy-free! I used Lindt 70% dark)
method
in a medium bowl, mix together the brown sugar (90g) and coffee (40g) until combined
add the tahini (130g) and vanilla (1 tsp) and stir together until homogeneous
sift over the cocoa powder (30g) and stir in the almond meal (12g) and salt (pinch)
fold through the chopped chocolate (40g)
the mixture will be fairly liquid and gooey. place in the fridge for at least one hour to firm up until scoopable consistency
preheat oven to 180°C
prepare 2 baking trays with baking paper
scoop the cookie dough into 12 cookies and place on the baking trays
optional: sprinkle with flaky salt before baking
bake for 10 minutes (for a gooey interior) or slightly longer if you like them crispier
variations
nuts: fold in chopped nuts (e.g. almonds or pistachios) with the chocolate
double sesame: roll the cookies in white sesame seeds before baking
dark chocolate and pretzel (not gluten-free): fold in chopped pretzels with the chocolate
chilli chocolate: add a dash of cayenne chilli powder to the dry ingredients