Tahini, Cacao, Chocolate Chip Cookies
Delicious, simple, vegan, filled with nourishing oils. Sesame paste adds a lovely nuttiness to balance the bittersweet flavour of the raw cacao powder and cacao nibs for a little crunch. These cookies may just become the best you've ever had. For Ayurvedic purposes balances Vata Dosha.
Equipment
- Electric Mixer with beater paddle Not essential, but I recommend
- 1 Large mixing bowl For dry ingredients
- 2 Baking sheets
- Parchment paper
Ingredients
Oils
- 1 cup Coconut Oil Room temperature
- 1 cup Tahini Stirred
Wet ingredients
- 2 tsp Vanilla extract or fresh ground Vanilla bean
- 1/2 cup plant milk I like to use oat milk (chocolate)
- 1/2 cup Sourdough starter Optional
Dry ingredients
- 1 cup Coconut sugar Or granulated sugar if prefer
- 1/2 cup Soft dark sugar Or molasses
- 3 cups Organic al purpose flour Can substitute or half with coconut flour
- 2 tbsp Brown rice flour
- 1/2 cup Raw cacao powder
- 2 tsp Himalayan pink salt My favourite salt : )
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 cups 60-70 % dark organic chocolate chunks Or chips
- 1 cup Cacao nibs
Instructions
- Using your electric mixer beat the oils and sugars together until creamy and fluffy, add the plant milk, vanilla and starter if using. Mix for a few minutes. You can do this with a wooden spoon if prefer.
- In your large mixing bowl whisk together all the dry ingredients. Add the dry ingredients slowly to the mixing bowl with creamed oils. Once mixed fold in the chocolate chunks & nibs.
- the cookie dough can now rest in the fridge for 30 mins or more. Can also freeze in balls for later.
- Preheat oven to 350 degrees F, and prepare your baking sheets. place dessert spoon (1oz) size balls (probably will be laid out with 12) Bake the cookies on the upper and middle shelves for 14-18 minutes or until the edges and center are firm to touch.
- Remove from the oven and sprinkle a little pink salt on top of the cookies, let cool on the baking tray so they will crisp up.
Notes
