If you are a chocolate lover then you will absolutely love these vegan and gluten-free chocolate tahini cookies! Decadently chocolaty, they are soft & fudgy, and best of all packed full of nutritous ingredients including tahini, oats, flax meal, and dark chocolate! Tahini is rich in important nutrients like fibre, protein, copper, and selenium, and may help to reduce inflammation and heart disease risk.
2 Tablespoons flax seed meal
90 ml warm water
1 cup tahini
1/4 cup maple syrup
1Tablespoon brewed coffee
1 teaspoon vanilla extract
1 cup oat flour
1/3 cup organic raw cacao powder
1/3 cup organic coconut sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegan dark chocolate chips
Preheat oven to 200C or 180C fan forced.
Spray and line a large baking tray. Set aside.
In a small mixing bowl, add the flax seed meal and water, whisking until combined. Set aside for 5 minutes until it forms an egg-like consistency.
In a large mixing bowl add the flax seed mix, tahini, maple syrup, coffee, and vanilla extract, mixing until combined.
Add in the oat flour, cacao powder, coconut sugar, baking powder and salt, mixing until well combined.
Fold in 1/2 cup of chocolate chips, reserving the remainder for dipping the cookies in later.
Lighlty flour your hands to prevent the mixture sticking to them and scoop up golf ball sizes from the mix, placing them on the baking tray and pressing down to slightly flatten.
Place into the oven and bake for 12 minutes. Remove from the oven and allow to cool before dipping in the melted chocolate mix.
Melt the remaining chocolate chips in the microwave in 20 second bursts, then dip each cookie in the chocolate, covering half of the cookie. Place on a wire rack to dry. When all cookies are done place in the refrigerator to set for 10 minutes.
Serve and enjoy! Remaining cookies can be stored in an airtight container in the refrigerator for up to 5 days.