145 cal, 17C/8F/3P/7S.
Melt in your mouth tahini cookies with a soft jammy center.
So I was recently on vacation visiting my in laws in Sofia, Bulgaria and you know I spent a lot of my time bakery-hopping. My favorites were the so-called “bio store”/bakery/cafes that sell all the organic health foods (and random American stuff like Clif Bars for whatever reason) and make these awesome vegan treats. You may have seen these in my insta stories.
In a little square in downtown Sofia there are two of these shops one next to the other. One of them had the yummiest and largest (seriously as big as my palm) vegan cookies. My absolute favorite was their “Dangerous Einkorn Cookie” made with einkorn flour and a yummy “date jam” filling.
Of course I put this bakespiration in my back pocket and you know I started hacking away in my kitchen as soon as I got back. I wasn’t about to go searching high and low for einkorn flour so I gave my Dangerous cookies another one of my favorite flavors: TAHINI.
Oh my yum. These cookies are our current favorite. We’ve been munching on them breakfast lunch and dessert. Whether you flatten them or not, or sprinkle them with sea salt or sesame is completely up to you (I did half and half of course)… but I hope you give these a try!
- 1/4 cup tahini (56 g)
- 1 large egg lightly beaten or 1/4 cup unsweetened applesauce for vegans (56 g)
- 2 tbsp coconut oil melted (30 g)
- 2 tbsp maple syrup (42 g)
- 1 cup white whole wheat flour, all purpose, or gf all purpose (120 g)
- 1/4 cup flax seed meal (you can sub with more flour or omit, but I really like the look and flavor) (26 g)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- touch of cinnamon if you like
- 1/2 cup medjool dates (80 g)
- 1/4 cup roasted hazelnuts (or other nuts) (30 g)
- (optional) 2 tbsp cocoa powder (you can omit but I like that the filling reminds me of nutella this way) (12 g)
Makes 12. Preheat oven to 350F and line a cookie sheet with parchment. Mix together tahini, oil, maple syrup, egg/applesauce. In a separate bowl whisk together the flour, flax, salt, soda, cinnamon. Combine the two and form the cookie dough. You can chill the dough while making the filling if you like.
To make the filling, blend the nuts until meal-like in a food processor. Add the soft dates (pre-soak these in hot water if they’re really hard) and blend some more. If using, add the cocoa powder and blend more to form a crumbly filling. Grab heaping teaspoons (10g per cookie) and form balls between your palms. Set aside (refrigerating helps).
Take heaping tablespoons of cookie dough, roll into a ball and wrap it around a ball of filling. Repeat. You can gently press on parchment paper to flatten them if you like, I like rounds and flats equally. Bake for 10-15 minutes until golden. The less you bake the softer they will be. Store any leftovers in room temp in an airtight container that’s not completely sealed so they keep their crisp (or freeze them).
Hope you LOVE and tag me on instagram if you give these a try! ❤