Chocolate Tahini Cookies
"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!!"
-- @bakedideas
Recipe Intro From bakedideas

Recipe by Patti Paige of @bakedideas (adapted from @veggiekins)


Prep time 1hr
Cook time 11mins
Serves or Makes: 10-20, depending on size and shape


  • 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


  • 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.

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.