We saw these cookies on The Boy Who Bakes instagram feed and quite literally went straight into the kitchen to try them. We did a few alterations to the original recipe by halving the amount of sugar and adding in a few dates (because dates and tahini are best friends), replacing the wheat flour with buckwheat and reducing the chocolate a bit. The result is cookie heaven. I'm not even exaggerating. The complex flavor of rye flour, tahini, dates and chocolate is insane. Make it already!
Tahini, Rye & Chocolate Cookies
We are obsessed with tahini so when we heard of a cookie that combined tahini with rye flour and chocolate, we knew it had to be good. And we were not wrong. This is simply one of the best cookies we have ever tasted.
1 hour
Makes 16
1 hour
Makes 16
INGREDIENTS
Adapted from this recipe by The Boy Who Bakes.
Ingredients
125 g / 1 cup wholemeal rye flour
100 g / 3/4 cup buckwheat flour
1 1/2 tsp baking powder
1/2 tsp salt
100 g / 3 1/2 oz unsalted butter, room temperature
75 g / 100 ml tahini
100 g / 1/2 cup light brown sugar or coconut sugar
75 g soft dates (roughly 8)
2 large eggs
150 g / 6 oz chocolate (65-75% cocoa solids), roughly chopped
Sesame seeds, to coat
125 g / 1 cup wholemeal rye flour
100 g / 3/4 cup buckwheat flour
1 1/2 tsp baking powder
1/2 tsp salt
100 g / 3 1/2 oz unsalted butter, room temperature
75 g / 100 ml tahini
100 g / 1/2 cup light brown sugar or coconut sugar
75 g soft dates (roughly 8)
2 large eggs
150 g / 6 oz chocolate (65-75% cocoa solids), roughly chopped
Sesame seeds, to coat
PREPARATION
Making the cookies
1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside.
2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy.
3. Add the eggs to the processor and mix until combined.
4. Pour the butter mixture into the bowl of flours, add the chocolate and mix until evenly distributed.
5. Refrigerate for 2 hours until firm (or stick it in the freezer for 20 mins) and set the oven to 190°C / 380°F.
6. Roll the cookie dough into balls, roughly 45 g in size, and coat (moderately) in sesame seeds.
7. Place on one or two parchment lined baking trays and bake for about 10-11 minutes. After they’ve been in the oven for about 6-7 minutes remove the tray(s) from the oven and smack it against the kitchen table top a few times to help the cookies flatten out a bit before placing it back in the oven for the remaining time until slightly browned.
8. Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
9. Will keep in a sealed container for about 3-4 days (but they won't last that long).
1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside.
2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy.
3. Add the eggs to the processor and mix until combined.
4. Pour the butter mixture into the bowl of flours, add the chocolate and mix until evenly distributed.
5. Refrigerate for 2 hours until firm (or stick it in the freezer for 20 mins) and set the oven to 190°C / 380°F.
6. Roll the cookie dough into balls, roughly 45 g in size, and coat (moderately) in sesame seeds.
7. Place on one or two parchment lined baking trays and bake for about 10-11 minutes. After they’ve been in the oven for about 6-7 minutes remove the tray(s) from the oven and smack it against the kitchen table top a few times to help the cookies flatten out a bit before placing it back in the oven for the remaining time until slightly browned.
8. Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
9. Will keep in a sealed container for about 3-4 days (but they won't last that long).
77 Comments