Tag Archives: tahini

Chocolate Sesame Seed Cookies

This is not your typical cookie recipe.  Combining tahini, chocolate chips and sesame seeds may not conjure up the most ideal cookie, but I ask that you don’t disregard this cookie.

The seemingly random ingredients mesh nicely for a comforting cookie that is soft without being cake-y.  Full of sesame flavor without being overpowering.  The chocolate allows the tahini to really stand out as the nutty ingredient it is without being reminded of hummus or falafel.

It’s slightly sweet and healthier than your average butter/sugar laden cookie.  Not that there is anything wrong with those.  But, when you need a break from that, consider this.

Word to the wise: be careful when eating.  Sesame seeds.  Everywhere.  Use a napkin or plate to catch the sesame seeds.

Or, if you’re like me, stand over the kitchen sink.

Chocolate Sesame Seed Cookies
adapted slightly from here

Ingredients:

  • 8 oz semi-sweet chocolate chips
  • 2 tbsp butter (I used Earth Balance vegan butter)
  • 3 tbsp tahini
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 packed brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup sesame seeds, toasted (you can do it quickly over the stove)

Directions:

  1. In a double boiler, melt chocolate.
  2. Add butter to melted chocolate and incorporate well.
  3. Stir in tahini.
  4. In another large bowl, beat eggs.  Add the brown sugar and vanilla.  Stir to combine and smooth.
  5. Add to the chocolate mixture.
  6. In another bowl, sift together flour, baking powder and salt.
  7. Add the flour mixture to the chocolate and sugar mix.
  8. Put mixed dough into fridge for about 30 minutes.  It makes the dough easier to handle and keeps it from flattening too much during the bake.
  9.  At this point, preheat the oven to 350F.
  10. Using a cookie scoop, drop r into roasted sesame seeds.  Roll to coat.
  11. Place on cookie sheet.  Space about 2 inches apart from other cookies.
  12. Bake for about 12-15 minutes, until the cookies puff up a bit.  (Once you take them out, they will flatten.)
  13. Cool on a wire rack and store in an airtight container.
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9 Comments

Filed under Cookies, Desserts, Uncategorized, Vegetarian

Falafel Tested. Olie Approved.

I was craving falafel.

Falafel is usually fried.

I eat fried things.

I don’t like to fry things.

I don’t like to fry things in my house.

I don’t like things fried when I’m in a house.

There’s a lingering weird smell.

Do you know what I mean?

No?

That’s okay.

Turns out, falafel need not be fried.

Falafel can be baked, did ya know?

Tis just as delicious baked!

Did ya know?

I will never be without falafel again.  And a falafel needs a tahini sauce.  Did I mention its vegan?

Falafel Recipe

1 (15 oz) can chickpeas, drained & rinsed
1/2 cup parsley
1/2 of a medium onion
2 cloves garlic
1/2 jalapeno, for heat (optional)
1 flax egg (1 tbsp ground flax-seed mixed with 3 tablespoon water) (or you can use an egg)
1 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 tablespoon olive oil
1 cup wheat germ

–  Preheat oven to 400F.  Grease a cookie sheet.  I like to use foil paper and spray Pam on the foil paper so it doesn’t mess up my baking sheet (or parchment should be fine.)

–  In a food process, add parsley, onion, garlic and jalapeno (optional).  Process until it becomes smooth and all veggies are ground up nicely together.  Then, add chickpeas and process until it becomes coarsely ground.  You do not want to process too long because the mixture will be too thin and it won’t hold together.  After its mixed, pour mixture into a bowl.

–  In a separate bowl, prepare the flax egg and add cumin, coriander, salt and black pepper.  Mix and pour into the chickpea mix.

–  Combine everything until its thoroughly incorporated.  Add olive oil and wheat germ until you get a consistency where everything binds together.  The flax egg is important for this.

–  Make into patties (you should get about 9 patties) 2” in diameter.

–  Place patties on the greased cookie sheet.  Spray the patties themselves with cooking spray or you can drizzle a little bit of olive oil on them.

–  Place in oven and bake for 10 minutes.

–  Turn over each patty and bake for another 10 minutes.

–  Serve with rice, in a pita, by itself, really however you like!  Enjoy yourself.

🙂

18 Comments

Filed under Dinner, Uncategorized, Vegan