Chocolate Tahini Cut Out Cookies
What we get here is a nutty, chocolate cookie that contains no oil or refined sugar, holds its shape well and is perfect for cut-out holiday cookies. It’s not too sweet - so it's as delicious on its own as it is decorated. Plus, it's vegan and gluten free!
For the cookies
1 c plus 3 tbs (101 g) oat flour
1/3 c (35 g) unsweetened dutch-processed cocoa powder, sifted to remove lumps
1/2 c (128 g) Seed + Mill Organic Tahini
1/3 c (113 g) maple syrup
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp cayenne pepper (optional, for a little heat!)
For the vegan icing
3 oz aquafaba (chickpea water)
5 c (560 g) powdered sugar (sifted if you are planning to pipe the icing)
1 tsp vanilla extract
1. In the bowl of a stand mixer, combine maple syrup, tahini and vanilla extract. Mix on medium-low until smooth (an electric hand mixer or wooden spoon works just as well).
2. In a medium bowl, whisk well to combine: cocoa powder, oat flour, baking powder, and optional cayenne pepper.
3. Add dry ingredients to wet and mix, starting on low speed, just until a dough forms. The dough should be moist but not sticky.
4. Place dough between 2 sheets of parchment paper and roll about 1/4 inch thick. Chill in the freezer or refrigerator until firm, about 30 minutes
5. Preheat oven to 350 °F.
6. Peel away both pieces of parchment and return dough to one piece of parchment. Cut out the cookies and place on a baking sheet lined with parchment.
7. Bake for 9 - 12 minutes depending on size and shape. Our 4 inch yoga cookies baked for 11 minutes. Smaller cookies will need less time and the cookies will firm up as they cool. Let them cool on the tray for a few minutes before removing.
8. For the icing, whip the aquafaba until just foamy in a stand mixer, about 30 seconds.
9. Turn off the mixer and add powdered sugar and vanilla.
10. Mix on low speed to incorporate the sugar. Then mix on medium-high for 5 - 6 minutes until icing is stiff and white.
11. Add and incorporate water in small amounts until reaching your desired consistency. If piping - like we did - the consistency should be similar to that of toothpaste.
12. Decorate as you like!
Makes 10 - 20 cookies depending on size and shape. Icing will keep for at least a week in an airtight container in the refrigerator and can also be frozen.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!