Chocolate Sesame Cookies
Author: Unconventional Cooks
Serves: 6
- 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.
Calories: 109.3kcal Fat: 5.7g Carbohydrates: 15.2g Protein: 2.6g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2021/12/20/double-chocolate-sesame-cookies-gf-vegan/
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