The combination of chocolate and tahini might seem like a strange pairing but, trust me, it’s a match made in heaven. This unlikely duo creates a rich, chocolatey flavour profile not unlike that of classic peanut butter and chocolate. However, the tahini adds a slightly more complex flavour, adding both a nuttiness and bitter quality that pairs well with the decadent sweetness of the cocoa and maple syrup. The cookies themselves are chewy in the centre but as they cool, the edges become slightly crunchy.
Makes 30 cookies
1/2 cup tahini
1/2 cup maple syrup
1 tsp vanilla extract
3/4 cup almond flour
1/2 cup cocoa powder
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/4 cup sesame seeds
Mix together the tahini, maple syrup, egg and vanilla until well combined.
Add in the almond flour, cocoa, sugar, baking powder, baking soda, salt and chocolate chips and stir until well incorporated.
Cover the bowl and chill in the refrigerator for at least 1 hour, or until you are ready to bake the cookies.
Line two baking sheets with parchment paper and preheat oven to 350F.
Scoop about a tablespoon size of batter into the palm of your hand and roll loosely to form a ball (the dough will be sticky so wet your hands slightly to make working with the dough easier). Dip the ball in sesame seeds and place on prepared baking sheet, sesame-side up. Continue with remaining dough.
Bake cookies for 12 minutes, then remove from oven and cool on a rack.
Once cool, store in an airtight container.
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