Disclosure: This post may contain affiliate links.
Yes, you can use tahini in a dessert recipe! These Chocolate Dipped Tahini Cookies have a mild yet enjoyable flavor that’s even better when paired with chocolate. Bonus: they’re dairy free!
Guys! I made cookies and they aren’t terrible and I didn’t have to make 14 attempts to get them right! This calls for a celebration. With what, you ask? Uh with…cookies?!
Can we talk about how it’s already Friday? Where did the week go? I’m not complaining. Miguel’s been away on travel since Sunday and he comes back today and then we’re headed straight to DC 1) because he has some work event to attend Saturday 2) to see his family since we haven’t seen them since the wedding 3) to eat pupusas and horchata and lots of rice 4) to hopefully go into the city and explore DC a bit. I’m pumped.
It’s funny… when we first started dating, we would always go into the city. Now, we tend to stay at his parents house and hang out around that general vicinity of Maryland, as if driving 20 minutes into the city is too far. LAZY BUMS. As long as the weather holds up, I’m going to add “go into DC” on our nonexistent itinerary.
ANYWAY, let’s talk cookies.
I’d seen tahini cookies before but never attempted them because typically, cookies scare me. BUT, you can’t be good at something if you don’t try (<—whoa, deep), so I tried making cookies and they turned out to be THE BEST EVER. For those unaware, tahini is ground up sesame seeds, kind of like how almond butter is ground up almonds. I know what you’re thinking, ‘what do ground up sesame seeds taste like?’ In short, it’s a pretty milk flavor with a texture similar to almond butter but thinner. It’s kind of like a blank slate, so you can add other flavors to it to make the flavor pop, i.e. CHOCOLATE.
The addition of chocolate is not optional. I’m serious. It requires approximately one extra minute and takes the cookies to the next level! Ya gotta do it.
As for me, I gotta ALL THE THINGS done today before we leave this afternoon. Enjoy your weekend and remember, weekends are perfect for baking. ….what? It’s true!
- 1 1/4 cup whole wheat flour
- 1/2 cup+1 tbsp coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 2 tbsp coconut oil melted
- 2 eggs
- 1/2 cup tahini
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/4 cup sesame seeds
- For the chocolate:
- 1 cup chocolate chips
- 2 tbsp coconut oil
- Preheat oven to 350°.
- Combine flour, sugar, baking soda, baking powder, and salt together in a large bowl and set aside.
- Melt coconut oil in the microwave or over the stove and set aside, allowing a few minutes for it to cool off.
- In a separate bowl, whisk eggs, tahini, honey, and vanilla together; add in the oil.
- Fold wet ingredients into dry ingredients until everything is combined. Last, stir in the sesame seeds by hand.
- Use an ice scream scoop or spoon to spoon dough out onto a nonstick baking sheet, pressing down a bit on the cookies before placing them in the oven and baking for approximately 10 minutes.
- Remove from oven and transfer to a cooling rack. Once cookies have cooled, you can dip them in the chocolate.
- For the chocolate: melt chocolate and oil together, stirring occasionally. Dip cookies one-by-one into the chocolate, and then place them back on a cooling rack or baking sheet.