In this post you will find the recipe of black tahini cookies
It took me a while to write this post…
Yeah, you guessed right: I’m having a creative block. Little confession moment? Maybe.
Don’t get me wrong, I’m still having billions of recipes on my to-do list, hundreds of ideas, but… you know what happens when you set your benchmark too high? You got to always meet it, and maybe go beyond it too.
So, here’s what happened. Last week I started writing this post down, first the ingredients, next the how-to, then… my mind blanked out. I didn’t know how to introduce this.
Questions, questions, questions…
Do you remember what I told you a couple of weeks ago while introducing my grain-free granola recipe?
That “…some days I feel stuck and I feel like I can’t express 100 % my creativity. Whenever I’m about to cook something, my brain starts overthinking…” and I listed all the questions.
Well, this happened last week, when I was about to WRITE this post.
But then do you know what I thought? Ok, I will let these thoughts flow, I will embrace them and then I will take action.
And I took action.
Now, excuse me, I’ll go. I’ve got the first live call of Foodtography school with the incredible Sarah, Bromabakery. And I am so excited!
These black delicious tahini cookies
Oh, wait: a word on these cookies.
When I made black tahini, for the first time a couple of weeks ago, I was so excited that I absolutely had to try a recipe with this black deliciousness in it.
So, what is better than cookies? Don’t tell me, I know the answer.
Confession: I was too thrilled to develop a brand-new recipe, so what I did instead was adjust this amazing recipe by Free From Fairy website.
Ingredients: (to make 10/12 black tahini cookies)
- *Black tahini, 50 gr
- Honey, 30 gr
- Coconut oil, 25 gr
- Egg, one
- Cocoa powder, 20 gr
- Spelt flour, 90 gr
- Chocolate chips, 20 gr
*Black sesame seeds
Oil (if needed)
If you remember one of my latest posts on how to make nut butters, you will undoubtedly know how to make this black gold deliciousness, my black tahini paste.
First thing first, grind the black sesame seeds until they become a meal. Now roast them a few minutes into a hot pan, paying attention not to burn them. Grind them again until you get a nice and smooth black ‘cream’. If needed, just add a bit of oil. The consistency here is not that relevant, in my opinion. If you think it’s too thick, we will adjust this later by mixing it with the coconut oil.
Preheat the oven at 180°.
Sift the spelt flour and the cocoa powder in a bowl and put it aside.
Melt the coconut oil with a double boiler or using the microwave, let it cool down a bit, combine it with the tahini paste, honey and the egg, whisk well.
Gradually add your flor-cocoa mix and mix with your hands (do not overmix). Lastly, add the chocolate chips.
Take a piece of dough* and form a ball, then place it on a baking tray lined with paper. Slightly press it down to flatten and repeat this with the remaining dough.
Cook for about ten minutes or so.
*I always use an ice scream scoop and then if necessary divide into two pieces.