Crispy Chocolate Tahini Cookies
Rated 3.9 stars by 36 users
Category
Dessert
Servings
12 Cookies
Cook Time
30 minutes
Ingredients
-
½ cup Soom Chocolate Sesame Spread
4 Tbsp maple syrup
1 Tbsp water
1 cup almond flour
¼ tsp salt
¼ tsp baking soda
½ tsp vanilla extract
3 Tbsp each white and black sesame seeds for topping
Directions
Preheat the oven to 350F.
In a bowl, whisk tahini, maple syrup, water, and vanilla together. Add almond flour, salt, and baking soda and whisk together. The mix may be fairly thick, if needed use a spatula to combine.
Split the dough into 12 pieces, approximately 2 Tbsp per cookie. Mix your seeds in a wide bowl or plate and press dough balls into the seeds, flattening them as you press.
Place cookies on a lined or greased sheet tray, about 2 inches apart, and press more to flatten. Cookies should be fairly thin, so they get extra crunchy when baked.
Bake for 10 minutes, turning the tray halfway through cooking. Let cookies cool slightly, then remove from the tray and enjoy.
Recipe Note
If you don’t eat all 12 cookies in one seating (good luck) then place in a tightly sealed container to keep crispy.
Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Family-Friendly, Kosher
Seasonality: All, Winter
Soom Foods
January 10, 2024
Hi Beth, we haven’t tested this recipe using wheat flour but you’re welcome to try it out! The cookies may have a different texture than the original recipe.