MARB2-16-AL-OatmealChocolateTahiniCookies1

SALTY TAHINI CHOCOLATE COOKIES

Crunchy, salty, chocolaty, chewy – Julia Gartland bakes the perfect cookies, using an unexpected ingredient.

Oatmeal cookies are classic icons of the kitchen. This version has a little bit of a flavour twist: Tahini. This sesame seed paste is used in mostly savoury recipes, including miso tahini dressing and your beloved hummus. But with the addition of chocolate, these flavours just seem to merge perfectly. These cookies are the perfect texture of crunchy with that little bit of chew (and crunch). This sweet/salty/nutty combination just happens to be free of dairy and uses only natural sugars but I promise, you won't notice. Best of both worlds? We think so.

SALTED OATMEAL THUMBPRINT COOKIES WITH CHOCOLATE & TAHINI FILLING

(Makes about 12 cookies)

Dough:

175g gluten-free oats

50g almond meal

1 teaspoon sea salt

75g maple sugar 

65g +2 tablespoons extra virgin coconut oil

1 large egg

1 teaspoon vanilla extract

2 tablespoons maple syrup

Filling:

115g bittersweet chocolate, chips or roughly chopped

57g tahini

1/4 teaspoon sea salt

Preheat oven to 350°F. In a food processor, pulse the oats until gritty, but not yet flour. Mix in a large bowl with almond meal, salt and maple sugar. Stir in all the wet ingredients and mix with your hands to combine well. Chill dough for 25 minutes.

Line a baking sheet with parchment paper. Use about 2 tablespoons of dough per cookie. Shape into a disk and press your thumb into the centre to make an imprint. Continue until all cookies are finished. Bake for 15-17 minutes or until golden brown around the edges and firm to the touch. Press into the centres of the cookies again to reinforce the the dent. Let cool for 10 minutes.

For filling: Double-boil the chocolate chips, tahini and sea salt over medium heat, stirring to help the melting process. Once mixture is smooth, let cool for 10 minutes. Then, fill each cookie with a teaspoon or two of filling. Continue until all cookies are filled, then sprinkle sea salt over top and let cool (filling will set). Eat immediately for an extra-gooey cookie.



JULIA GARTLAND

A New York-based photographer, food stylist and self-taught cook. 

BLOG:  Sassykitchen.com

INSTAGRAM: @sassykitchen

 

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