Chocolate and tahini cookies (gluten free but you can substitute all-purpose/wholemeal flour)
(makes about 12 cookies)
adapted from savoury sweet life recipe for bittersweet chocolate decadence cookies
¼ cup gluten-free flour
¼ teaspoon baking powder
pinch of salt
8 ounces bittersweet chocolate
1 tablespoon unsalted butter
1 tablespoon organic unhulled tahini
2 large organic eggs
¼ cup molasses and/or demerara sugar
2 teaspoons pure vanilla extract
½ cup walnuts
Preheat oven to 180 degrees. In a small bowl, mix the flour, baking powder, and salt together, set aside. In order to melt chocolate, place chocolate and butter in a bowl and melt it in a bain-marie (a double boiler). To do this, set the bowl on top of a pot of simmering water (don’t let the bottom of bowl touch water and don’t not leave on for a long time, just until it melts). Once melted remove and then in another bowl, whisk the eggs, sugar, and vanilla and set the bowl over the same pot of simmering water. Continue to whisk everything until the mixture is lukewarm.
Making sure that each mixture is not too hot, combine the two carefully. At this point, add in the tahini and mix. Add the flour with salt and baking powder. This batter will look like thick cake batter. Don’t worry they will look and taste like cookies once you’re done baking them. Scoop dough with tablespoon onto silicon or parchment sheets. Bake 12-14 minutes. The outside might look dry but it’ll be moist and gooey on the inside. Yum.
posted by bhavani konings at 5:42 PM