RecipesSalted Chocolate and Tahini Cookies

  • Serves 15
  • Prep time 20 mins
  • Cook time 15 mins
  1. In an electric mixer beat the Panela, tahini and softened butter on medium-high for 5 minutes.
  2. Add the eggs and vanilla and beat on medium until incorporated.
  3. Add the flours, cocoa powder, baking powder, baking soda, chocolate chips and 1/2 tsp of salt and mix on low until combined.
  4. Allow the mixture to rest in the fridge for at least 3-4 hours.
  5. Preheat the oven to 200˚c and prepare two baking trays with grease-proof paper
  6. Mix the sesame seeds and flaky sea salt together in a bowl.
  7. Using a tablespoon or small ice-cream scoop, scoop golf ball-sized pieces from the bowl and roll in the seasme-salt mixture.
  8. Place on the baking tray 5cm apart and bake in the oven for 10-14 minutes until the sesame seeds just begin to brown.
  9. Leave to cool on a wire tray. Once cooled store in an air-tight container for up to a week.