“The present is the only thing that has no end.”
This may be a little crazy to say, but these cookies deserve an award! They honestly taste like fudgy brownie cookies, and I am shook.
When I made them for the first time, I immediately texted my old roommate, apologizing for turning down tahini all of those times that we lived together. She tried to get me to try it in every form, even the wonderful chocolate halva bars—I always turned it down. But now, many years later, I’m in LOVE! The flavor is never too strong for me, but it adds this richness that I simply cannot explain, taking anything from good to outright insane and necessary and mouthwatering.
The wonderful thing about these little bites of deliciousness is that they do not need a mixer, there are no fancy baking steps involved, just mixing the wet ingredients together, the dry together and combining the two for a rich and decadent batter, which makes an unreal cookie. As we know, I’m all about the speedy yet worth it desserts or treats these days, as my little one is on the go when he’s awake! He’s also still not eating chocolate or sugar or any of my specialties yet as he is still only 8-months-old, SO it’s not like he can take part in all of this fun because he also puts everything into his mouth!
Anyways, these cookies are worth going to the store to get a HUGE jar of tahini if you don’t keep some in your fridge or pantry at all times! It’s hard to believe that these taste like brownie batter but in cookie form, but they do—trust me. Hell, you can even make them vegan if you want to sub in a banana for the egg, make them GF if you swap out the flour, these are quite friendly to any changes that you feel necessary to make. Just know, these won’t last long, and if you think that the 1 dozen that this recipe makes is enough for the week, HAH (!), think again, my friends!
ingredients
Tahini—5 oz, or ½ C + 2 TBL
Eggs—1
Vanilla Extract—1 tsp
Honey—1.75 oz, or 3 TBL
Coconut Oil, melted—1.75 oz, or 3 TBL
Cocoa Powder—2 oz, or ½ C
Flour—1.5 oz, or ¼ C
Salt—1 ½ tsp
Maca Powder—2 tsp
Baking Powder—½ tsp
Dark Chocolate—3 oz bar, or ½ C
process
In a large bowl, sift together the flour, salt, maca, and baking powder
In another bowl, whisk the tahini, egg, vanilla and honey
Add in the coconut oil once it has been cooler slightly so that it doesn’t cook the egg
Combine the wet and dry ingredients, folding together with a spatula
Fold in the chocolate, this can either be chips or a chopped up dark chocolate bar
Scoop into about 2 TBL sized balls either onto your baking tray or into a container to allow to firm up in the refrigerator for at least an hour
When you are ready to bake them, preheat the oven to 350˚F
Place on your baking pan that has either been sprayed with nonstick spray or is lined with parchment or a Silpat
Bake for 10 minutes
Remove from the oven, allow to cool for a few minutes on the tray before transferring them onto a cooling rack
Store in a sealed container in the fridge
Bon Appétit!