- Prep
- 15 min
- Cook
- 10 min
- Total time
- 25 min
- Yield
- 12-14 cookies
- Difficulty
- Easy
- Calories
- 190 kcal
Quick summary
“Chocolate and tahini cookies have a dense and fudgy texture that resembles a brownie baked in individual portions in a single bowl. The combination of sesame paste with pure cocoa and maple syrup creates complex and sophisticated notes with balanced sweetness, gluten-free and without ingredients of animal origin.”
What you need to know
- Tahini acts as a source of emulsified vegetable fats that provide a velvety texture and replace eggs.
- The use of fine oat flour combined with cornstarch builds a soft and structured dough without the need for gluten.
- The reduced time of 10 minutes in the oven at 180°C preserves the moist and fudgy center characteristic of these artisanal cookies.
Ingredients
Main
- cups (125g) Oat flour (certified gluten-free)
- cup (45g) Cocoa powder (100% pure, unsweetened)
- teaspoon Cornstarch (or arrowroot)
- teaspoon Baking soda
- teaspoon Fine sea salt
- cup (120ml) Tahini (creamy, well mixed)
- cup (120ml) Maple syrup (or agave)
- tablespoons (30ml) Coconut oil (melted, not hot)
- teaspoon Vanilla extract
- cup (85g) Vegan chocolate chips (or chopped chocolate)
Instructions
Principal
- Pré-aqueça o forno a 180°C (350°F). Line a large baking sheet with parchment paper or a silicone mat. The short answer is to prepare the environment before starting to mix the ingredients to optimize time.
- In a large bowl, mix vigorously the tahini, maple syrup, melted coconut oil, and vanilla extract. Stir until you get a homogeneous and creamy mixture. The secret of this recipe is the initial emulsion of the wet ingredients.
- Sift the oat flour, cocoa powder, cornstarch, baking soda, and salt over the wet ingredients. Gently mix with a spatula until the batter is just combined, avoiding overmixing.
- Lastly, add the vegan chocolate chips to the dough. Fold gently to distribute them evenly. The professional technique is not to overmix, which can develop gluten and make the cookies hard.
- Using a small ice cream scoop or your hands, form balls with the batter and place them on the prepared baking sheet. Flatten them slightly to create the cookie shape. Bake for 10-12 minutes.
- Remove from the oven and let the cookies cool completely on the baking sheet before transferring to a wire rack. They may seem very soft when coming out of the oven, but will firm up as they cool. The most important tip is patience in this step to ensure the fudgy texture.
Chef's tips
- Mix the tahini in the jar before measuring to integrate the natural sesame oils that tend to separate on the surface.
- Shape the balls and flatten them into the final desired shape before baking, as these cookies do not spread much with heat.
- Wait for the cookies to cool completely on the baking sheet before moving them so that the moist structure finishes setting.
Variations
- Sprinkle fleur de sel or white and black sesame seeds on top of the cookies before taking them to bake in the oven.
- Add chopped walnuts or pieces of toasted hazelnut to the dough along with the vegan dark chocolate chips.
- Add 1 teaspoon of instant coffee powder to the dry mixture to intensify the deep bitter notes of the cocoa.
Substitutions
- Creamy tahini can be replaced by creamy whole peanut butter or almond butter without changing the weight.
- Maple syrup can be replaced by blue agave syrup or cane molasses in the same volumetric proportion.
- The melted coconut oil can be replaced by sunflower oil or melted cocoa butter for an even more chocolatey flavor.
How to store
Keep the cookies in a glass container with an airtight lid at room temperature for up to 5 days. They maintain a dense and moist texture for days; on very hot days, store in the refrigerator to keep the chocolate chips firm.
Can it be frozen?
Freeze the dough portions molded on a baking sheet for 2 hours and transfer to proper bags for up to 3 months in the freezer. Bake the cookies directly from frozen at 180°C, adding about 2 minutes to the usual baking time.
What to serve with
Pairs perfectly with a glass of cold oat or almond vegetable milk, hot brewed coffee, cocoa cappuccino, or fresh mint tea. Serves as an energetic dessert for intermediate snacks or a nutritious pre-workout.
Frequently asked questions
Why did my cookies crumble when coming out of the oven?
The dough is very soft when hot; it is essential to let them cool completely on the baking sheet so that the tahini and cocoa firm up.
Can I use alkaline cocoa or chocolate powder in the preparation?
Use 100% pure cocoa powder; avoid sweetened chocolate drinks, as they alter the sugar balance and the density of the dough.
Is the sesame (tahini) flavor too strong in the cookies?
Pure cocoa and maple syrup harmonize perfectly with tahini, leaving an exquisite and balanced nutty flavor.
Can I make this recipe with traditional wheat flour?
Yes, substitute the oat flour with the same amount in grams of white wheat flour, mixing only until incorporated.
