Sesame Coconut Dark Chocolate Cookies
Sesame Coconut Dark Chocolate Cookies
Ingredients:
1 1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp of cinnamon
1/2 c melted virgin coconut oil, slightly cooled
1/2 c white sesame seeds (or store bought tahini)
1/2 c granulated sugar
1/2 c brown sugar
2 large eggs
1.5 tsp vanilla extract
3/4 c dark chocolate chunks, chopped up
1/2 c shredded unsweetened coconut (I use this kind)
Slivered almonds (for tops)
Directions:
Preheat the oven to 350ºf and line baking sheets with parchment or silicone baking mat.
In a food processor pulse sesame seeds until they are as fine as possible, slowly add in a neutral oil and a touch of warm water until mixture is wet but not too runny. (I used olive oil) Set aside.
In a bowl measure out flour, baking soda, baking powder, salt, coconut, dark chocolate chunks & cinnamon.
In a separate bowl combine coconut oil and sesame tahini. Mix in sugars, and then eggs and vanilla and mix until well combined. Add to flour mixture and stir until all flour is incorporated.
Scoop cookie dough onto lined baking sheets with a cookie scoop or in rounded tablespoons (or make as big as you want!) leaving at least a few inches between. Mine spread out a lot. Sprinkle the tops with your slivered almonds or anything else you want!
Place in freezer for about 5 minutes before baking each tray.
Bake about about 13-15 minutes or until edges are crisp and center is cooked. My first tray were undercooked so I had to throw them back in for an extra couple minutes. Once finished, let cool for a few minutes and then place on a cooling rack.