What a magnificent time of the year. Trees, Christmas lights, gatherings, presents, skating in downtown NY – it really is such a wonderful festive season.
As a kid, we never had a “traditional Christmas meal” nor did we really do any “Christmas baking”. After all, my Chinese parents didn’t really understand much about the traditions for “icing on cookies” or “gingerbread house making” or “dressing up in new pajamas” or “ugly Christmas sweaters”. However, we did celebrate it in our own special way. We would always have big family meals at a fancy restaurant and at a relative’s home filled with wontons, smoked salmon salad, soy braised beef shanks, as well as scarfs and thermals for gifts. We learnt to adopt this western festival and incorporate our own eastern traditions. Regardless of where you are and how you celebrate Christmas. Christmas is still Christmas. The festive spirit can be felt even though we all celebrate in different ways.
Behind all the flurries of buying Christmas presents and preparing Christmas dinners, one of the most distinct memories I have was baking these little dark chocolate cookies covered in pumpkin seeds that our family would make. This is one of our family’s favorite cookie recipes and is highly requested by many friends and extended family. Unlike other American treats, this cookie is less sweet but extremely fragrant. Every time I think of these cookies it reminds me of Christmas time. I miss eating them so much.
Although nothing really like the original recipe (which I’ve long lost), these cookies are somewhat inspired by them. Covered in roasted white sesame seeds and filled with dark chocolate chips and cocoa powder, I daresay this is a close second to those wonderful childhood cookies I had. These are perfect to share with others and absolutely stunning as a gift or on a plate at your Christmas dinner. The wonderful richness of the dark cocoa paired with the bitter depth of the tahini and fragrance from the sesame seeds really puts an oriental twist on on a chocolate cookie. So here’s one of our current favorites that could grace your table this Christmas and can be enjoyed by all alike.
- 6 tbsp oat flour, (do not pack it)
- 3 tbsp cocoa powder
- ¼ tsp baking soda
- ¼ tsp baking powder
- pinch of salt
- 3 tbsp maple syrup
- 2 tbsp tahini (natural runny kind)
- ½ tsp vanilla extract
- 1⅓ tbsp mini chocolate chips
- 1⅓ tsp toasted sesame seeds, more if needed
- Preheat oven to 350F.
- First measure out the flour. Gently pile the flour onto your tablespoon (Don't pack the flour down).
- Mix the flour with all the other all the dry ingredients in a bowl (the next 4 ingredients).
- Once mixed, add in tahini, maple syrup, vanilla and chocolate chips. It will become a sticky dough.
- Divide into 6 equal portions. Roll into balls.
- Arrange a separate bowl with toasted seeds. Dip each ball so that it is fully coated with sesame seeds. Add more sesame seeds if there is not enough.
- Place on baking tray, and flatten each cookie gently with your palms.
- Bake for 11 mins. Allow to cool.
- Keep in an airtight containers for up to 3-4 days.
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