Chocolate Tahini Cookies Flourless (Print Version)
# Ingredients:
→ Cookie Base
01 -
120g soft dates
02 -
150g runny tahini
03 -
2 tablespoons non-dairy milk
04 -
1 tablespoon olive oil
05 -
1 teaspoon pure vanilla extract
06 -
30g cocoa powder
07 -
½ teaspoon salt
08 -
¼ teaspoon baking soda
→ Coating and Filling
09 -
Sesame seeds for rolling
10 -
12 squares dark baking chocolate
# Instructions:
01 -
Preheat the oven to 180°C (350°F) and grease or line a large baking sheet.
02 -
Add the dates to the bowl of a food processor fitted with a blade attachment and blend on high speed until smooth. Alternatively, use a fork to mash them thoroughly.
03 -
Add tahini, non-dairy milk, olive oil, vanilla extract, cocoa powder, salt, and baking soda to the processed dates. Mix until very smooth and a ball of dough forms. The dough should be soft but hold its form.
04 -
Roll the dough into small balls about the size of a ping pong ball. Coat each ball in sesame seeds and set onto the prepared sheet. Use your thumb to press an indent into each cookie, then place a square of chocolate into each indentation.
05 -
Bake the cookies for 10-12 minutes, or until the sesame seeds are golden and the cookies are slightly firmer to touch. Remove from the oven and cool for at least 10 minutes on the tray before transferring to a rack to cool completely. Note that they will remain delicate until fully chilled.
# Notes:
01 -
These cookies are naturally sweetened with dates and offer a rich chocolate flavor complemented by nutty tahini.
02 -
Allow cookies to cool completely before handling as they firm up significantly as they cool.