Chocolate & Tahini Cookies

I’m still working my way through that bag of buckwheat flour.  My mum is always baking something and there’s always something good happening in my friend Sarah’s kitchen too.  I keep jealously looking at these photos of marvellous creations on Instagram and then suppressing my urge to bake something by telling myself that I don’t want to make a mess in my kitchen, but that’s what dishwashers are for, right?  So today I am making Chocolate and Tahini Cookies.

Anyway, back to the buckwheat.  I had a bit of a cupboard cull.  I  dug out all of the things I thought I could make cookies with, and I made cookies!  And they were delicious.  Here’s the recipe of my own creation (adapted from something else yes, but I’m claiming this as an original).

Chocolate & Tahini Cookies

INGREDIENTS

  • 120 ml  maple syrup*
  • 90 ml  tahini**
  • 90 gr of crushed up pumpkin seeds (I just whacked them for a bit with a pestle).
  • 135 gr  buckwheat flour
  • heaped ½ tsp baking soda
  • 4 level tbsp ¼ cup cacao powder
  • little pinch of sea salt (optional)
  • sunflower seeds to decorate (optional)

METHOD

  1. In a bowl, whisk up maple syrup and tahini until fully combined and there are no lumps in your tahini.
  2. Mix in your crushed up pumpkin seeds until fully combined.
  3. In a separate bowl, combine sifted flour, baking soda and cacao powder. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it’s best to use your hands. (If you’ve swapped buckwheat flour for a gluten flour, be careful not to overmix the dough as the cookies will come out hard).
  4. This is the really messy bit! Weigh the dough and divide it into 16 even pieces. Roll each piece into a ball and dip it in a plate of sunflower seeds mixed in with a bit of salt (if using), press the ball down with a bottom of a glass to create a ½ cm thick & 5 cm diameter disc.  I used a shot glass and it worked perfectly.
  5. Once you get all the discs coated in the sunflower seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.
  6. Bake in a hot oven for 10-13 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.

NOTES

*I used pretty much half maple syrup, half date syrup because I didn’t have enough maple.

**Make sure you stir your tahini first to combine all the oil.  I guess you could substitute smooth peanut butter if you don’t have any tahini.

These cookies are not overly sweet because I don’t really have a sweet tooth.  They would probably have been sweeter if I’d used solely maple syrup.

In the end they had about 15 minutes in the oven, which was a tiny bit too much and is why they look somewhat burnt on the edges.

And the sunflower seeds all kind of fall off when you are eating them, but that’s part of the fun!

If you decide to make these Chocolate and Tahini Cookies, let me know!  I’d love to know how they turn out for you.

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