Tahini…Does it ring a bell to you? Well, to be honest, I discovered this famous Levant/ Eastern Mediterranean well-known ingredient, only when I came to live in the U.A.E.
What is tahini?
Also called tahina, is simply a roasted sesame seeds paste, that is used in hummus, many Palestinian (and other Levant countries) dishes, sauces, you name it! When I visited Istanbul, they also serve tahini for breakfast, so I dipped some simit with tahini and grape molasses…and let me tell you it was heaven! This versatile ingredient is widely available in the GCC supermarkets so you will not miss it (and I also saw it in Europe, in Turkish supermarkets). If you fancy, you can give it a go and try a homemade version (not that complicated and fresh). The good thing is that it is vegan, gluten-free, dairy-free, plant based and has this amazing rich nutty flavor to die for.
This unique ingredient is also used in Arabic delicacies; halawa, for instance and today I thought why not use it in a cookie that would be…guilt free, yayyyy!!! Those cookies have been around on the net so I thought it would be an amazing snack.
What are the ingredients for these cookies?
Easy ones! Maybe if you do not have tahini, you might go and get yourself some, but the other ingredients should be in your kitchen’s pantry! You won’t believe that the cookies are refined sugar and oil free. They are packed with healthy ingredients!
- Ground almonds
- Oat flour (I used GF)
- Raw cacao powder (I used Creative Nature Superfoods)
- Baking soda
- Himalayan pink salt
- Vanilla paste
- Black and white sesame seeds for rolling
First, mix all the dry ingredients in a bowl, and enjoy the nice cacao smell. I really love that brand!
In another bowl, combine the wet ingredients and mix with the dry ones. Create a smooth and shiny ball and you are ready to shape the cookies!
Place the black and white sesame in a bowl and mix. Shape one tablespoon ball of dough and roll it into the seeds mixture, all the ball needs to be covered.
Place on a silicon mat/baking paper tray. Use the back of a small glass to flatten the cookies; it has to be about 8mm thick. The cookies will be baked in less than 10 minutes! How amazing!
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Vegan Chocolate Tahini cookies
Baking: 20min+10 min cooling down
Yield: 14 cookies
- 80g Ground almonds
- 40g Oat flour (use GF if you need)
- 15g Raw cacao powder (sugar free)
- 1/4 Teaspoon of baking soda
- 1/4 Teaspoon pink Himalayan salt
- 3 Tablespoons white sesame seeds
- 2 Tablespoons black sesame sees
- 100g Good quality tahini (you can use homemade)
- 100g Honey
- 1/2 teaspoon vanilla extract or powder
You will need a baking tray covered with silicon mat or baking paper
Preheat oven 180ºC
- Place all the dry ingredients in one bowl, except for the seeds, and mix to combine. Set aside.
- In another bowl, place all the wet ingredients and give a good mix to combine all the flavors.
- Combine all the ingredients using a spatula and then your hands to smooth it out. The dough should be shiny and hold itself (see the pictures above)
- Place the seeds in a small deep bowl and combine. Set aside.
- Take one table spoon of dough and shape a ball that you will roll in the seeds. Cover the whole ball and place on your tray.
- Using the back of a small glass, flatten the ball down, 8mm thickness.
- Space the cookies, they won’t spread much but do not stick them to each other.
- Bake for 8 minutes, medium rack in the oven, until edge are golden and set. Do not burn the cookies out!
- Let them cool down on the tray for 10 minutes more then transfer to a cooling rack
- EAT THEM, but not all! You will enjoy the with a nice cup of tea or coffee!
The cookies can be stored in an airtight container for up to a week!