Ingredients
Tahini Chocolate Cookies
- 1/2 cup (110 gr) Unrefined Coconut Oil
- 1/4 cup (55 gr) Brown Sugar
- 1/2 cup Tahini Paste
- 1 cup (150gr) Plain Flour
- 1/4 cup (30 gr) Unsweetened Cacao Powder
- 1 tbsp. Cornstarch
- 1 teasp. Baking Powder
- 1 pinch Salt
- 1/2 cup (90 gr) Small Chocolate Chips
- 1/2 cup (90 gr) Cooking Chocolate
- 1/4 cup (60 ml) Plant-Based Milk
- 1/4 cup Sesame Seeds
Tahini Chocolate Cookies
- Mix the melted Coconut Oil and Brown Sugar in a large bowl until all the sugar has dissolved.
- Add the Tahini Paste and mix well until smooth.
- Sift in the Plain Flour, Cacao Powder, Cornstarch, Baking Powder and Salt. Mix well until you get a thick batter.
- Add the Chocolate Chips to the batter and give it a quick mix.
- Preheat your oven on 180'C and line a Baking Tray with baking paper or a baking mat.
- Scoop one tablespoon of batter per cookie on the tray. They shouldn't spread too much but keep a little bit of room between each cookies.
- Bake for 10 minutes, then place the cookies on a cooling rack and let them completely cool down.
- While the cookies are baking, place the Chocolate in a heat-proof bowl and heat up the Milk separately. Once warm, pour the Milk on the Chocolate and stir with a spatula until the chocolate is all melted.
- Let the Chocolate cool down a bit, then drizzle over the Cookies.
- Sprinkle some Sesame Seeds just after drizzling the Chocolate, and let the cookies cool down completely.
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