Chocolate Open Sesames, Tahini Chocolate Cookies
I am beyond excited to start this new adventure and my new job! In case you don’t know I have been into retail since the start of college, ya know 4 seasons with the Diamondbacks does that to you. I’m combining my love of retail with my love for food working with Square Organics as a Brand Ambassador. I have been so stoked about this job since I applied a while back. I’m so excited to be part of the Square fam! I will be hosting demos at various locations throughout Dallas. If you haven’t tried them yet the chocolate covered ones are my favorite. Speaking of chocolate, let’s make some cookies.
* this is from my old blog, I am transferring everything over so this is dated from May 2018.
Wait! Don’t run away yet, tahini is pretty cool. Used widely in Mediterranean and Middle East cuisine tahini is made by roasting and crushing sesame seeds. The sesame seeds are mixed together until butter-like consistency. Closely resembling peanut butter and nut butter by texture and a nutty taste. Although, tahini is an uncommon cookie ingredient that sounds weirder than weird, hear me out. There was 3/4 a container of tahini in the fridge and something had to be done with it. Plus, dessert is never a bad idea.
1/2 cup maple syrup
1/4 cup tahini
1/2 cup whole wheat flour
1/2 cup all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
Preheat oven to 350 F.
In a small bowl combine maple syrup and tahini , set aside. Using a separate bowl combine flours, cocoa powder, and baking soda and mix together until combined.
Slowly add dry ingredients to wet and mix, careful not to over-mix. *The batter will look very weird. That’s normal it will mix together and become sticky. Use your hands or a fork, a spatula doesn't work well.
Roll dough into balls and sprinkle sesame seeds on top and bake for 8 minutes.
I haven’t tried this recipe out with gluten-free flour yet, but will update once I do! I