If you love tahini as much as I do, then you need to make my vegan DARK CHOCOLATE DIPPED TAHINI COOKIES! They are a delicious, nutty, and unique dessert that is sure to impress 🍪🍪🍪 #itkwb
1/2 cup coconut oil, melted
3/4 cup brown sugar
1/4 cup coconut sugar
1 teaspoon vanilla extract
1 egg + 1 egg yolk, at room temperature
1/2 cup tahini
1/2 tablespoon 🍯
1 1/4 cup all purpose flour or @bobsredmill Gluten Free 1-1 Flour Blend
1/2 teaspoon baking soda
1/4 teaspoon salt
¼ cup sesame seeds
3.5 oz. @eatingevolved paleo 70% dark chocolate bar, chopped
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt in a bowl and set aside.
With an electric mixer, mix the melted coconut oil and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, tahini and honey until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Roll cookies into tablespoon sized balls, then roll in sesame seeds (only if you’d like). Place on baking sheet and bake for 9-11 minutes or until cookies begin to turn barely golden brown on the edges. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Once cookies have cooled off a bit, melt the chocolate in a medium saucepan over low heat. Stir constantly until chocolate melts, then transfer to a small bowl. Dip each cookie halfway into chocolate, then place onto parchment or wax paper. The chocolate should set up within 30 minutes, but if you want to speed up the process, just place the baking sheet in the fridge for about 5 minutes. Cookies will keep for 3-5 days if stored in an airtight container.