Chocolate, Tahini & Orange Cookies•
Posted on June 11 2021
Chocolate, Tahini & Orange Cookies
Food by Anita
Filled with flavours of fresh citrus contrasted with our rich, creamy Panama dark chocolate, these cookies will become an absolute staple in your household.
100g tahini, or any seed or nut butter of your choice
50ml coconut oil, melted
30ml plant milk, room temperature
15ml freshly squeezed orange juice
1 tbsp fresh orange zest
1 tbsp chia flour or protein, or finely ground chia seeds
3 tbsp plant milk (or water), room temperature
70g coconut or raw cane sugar
150g oat flour (spelt or any gluten-free flour)
75g oat flakes
1/2 tsp baking powder
A pinch of salt
Extra orange zest/peel
Chia “egg” ingredients
Preheat the oven to 180°C.
Start with preparing the chia “egg” mixture: Add plant milk (or water) gradually to the chia flour or finely ground chia seeds, and whisk until fully absorbed and smooth. This jelly like mixture is the binder of the cookies.
In a bowl place the wet ingredients, tahini, melted coconut oil, plant milk, orange juice and zest and mix gently with a wooden spoon until smooth and creamy.
In a separate large bowl combine all dry ingredients and mix well.
Add the wet ingredient mixture. Fold in half of the roughly chopped chocolate chunks.
Use a spoon or an ice cream scooper to divide to the dough into eight cookies.
Place them as widely apart as possible on a tray covered with a non-stick baking sheet.
Press gently with the back of a spoon or your fingers.
Make sure all chocolate chunks and orange peel pieces are present on each cookie.
Add extra chocolate and orange zest.
Bake for 11-13 minutes or until golden brown edges. I recommend to stay close for the last 2-3 minutes. The ready cookies are soft while warm!
Allow cooling on the tray for 5-10 min and transfer to a cooling rack once they are firm enough to be moved without to break.
You can store the Chocolate Tahini Orange cookies in an airtight container for a week or longer.