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Chocolate Tahini Cookies. Listen, I had planned to share more savoury recipes on the blog, but here’s my excuse. It’s holiday season, which means it’s cookie swap season and baking season in general …which means your cookie loving girl needed to share MORE cookie recipes.
My maple tahini cookies and pumpkin spice tahini cookies are two of my most popular cookie recipes, so I thought I’d hit you with another tahini cookie recipe. Today I’m sharing the recipe for Chocolate Tahini Cookies, which I baked a little thinner and crispier.
Tahini is great to use in cookies because when baking without oil, it’s important to replace the fat in order to achieve the crispiness. Using tahini is an awesome whole food option and also adds a delicious nutty flavour, while also toning down the sweetness.
This cookie reminds me of the crispy chocolate cookies my mum used to make around the holidays. A little milder in sweetness, and a whole lot healthier. If you prefer them softer, I recommend baking them per my original Tahini Cookie recipe, forming them into balls. If you like them a little crispier though, I recommend rolling them out thinner. You can even use cookie cutters for an extra festive touch, though that’s 100% optional!
Mix until a dough forms. It should be moist, not sticky, and easily rollable.
Place dough between 2 sheets of parchment paper and roll until about 1/4 inch thick and using a cookie cutter, cut into preferred shapes. Alternatively, you can roll out golf ball sized balls and press down into cookie shapes for a softer result.
Bake for approximately 10 min, keeping in mind the cookies will firm up after baking. If you’d like a crisper cookie texture, you might want to add an additional 2 min or so.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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