"Does bringing yoga cookies to the @valrhonausa x @feedfeed chocolate extravaganza yesterday count as doing yoga? 🤞These guys are my current favorite roll-out cookie flavor, chocolate- tahini. I totally need some stretching and balancing after this long crazy work week!!"
Chocolate Tahini Cookies
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Recipe Intro From bakedideas
Recipe by Patti Paige of @bakedideas (adapted from @veggiekins)
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- Recipe Card
Prep time: 1hr
Cook time: 11mins
Serves or Makes: 10-20, depending on size and shape
Recipe Card
ingredients
- 1/3 cup maple syrup
- 1/2 cup tahini
- 1/2 teaspoon vanilla extract
- 1 cup plus 3 tablespoons oat flour
- 1/3 cup Valrhona 100% Cocoa Powder, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper, optional
- pinch salt
Method
Step 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 even a wooden spoon will also suffice).
Step 2
Combine oat flour, cocoa powder, baking powder, cayenne pepper and salt in a medium bowl and whisk to combine.
Step 3
Add dry ingredients to wet and mix just until a dough forms. Dough should be moist but not sticky.
Step 4
Place dough between 2 sheets of parchment paper and roll about 1/4 inch thick. Place in freezer or refrigerator for at least 1/2 hour (or longer if you like) until slightly firm.
Step 5
Preheat oven to 350˚F. 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.
Step 6
Bake for 9 - 12 minutes depending on size and shape. I baked the dog cookies for 11 minutes. Cookies will firm up as they cool.
ingredients
For the Vegan Icing
- 3 ounces aquafaba, chickpea liquid
- 5 cups powdered sugar, sifted if you are planning to pipe the icing
- 1 teaspoon vanilla extract
To Make the Vegan Icing
Step 1
In a stand mixer, whip the aquafaba until just foamy (about 30 seconds). Turn off the mixer and add powdered sugar and vanilla.
Step 2
Mix on low speed to incorporate the sugar. Then mix on medium high for 5 - 6 minutes until icing is stiff and white. Icing should be stiff so that you can thin it to the consistency you need.
Step 3
To ice your cookies, thin icing with water until the consistency is good for icing or piping the cookies. If piping, like I did, the consistency should be similar to that of tooth paste. Decorate as you like! cing will keep for at least a week in in an airtight container in the refrigerator. It can also be frozen.