Sesame & chocolate cookies

Sesame & chocolate cookies

Total: 1 hr 35 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 74 kcal
, Fat: 4 g
, Carbohydrate: 8 g
, Protein: 2 g

If you're familiar with my recipes then you'll already know how much I love tahini. I use it in savoury and sweet dishes alike. So it's no surprise that I've also decided to incorporate tahini into my Christmas cookies this year. I particularly love the combination of tahini and chocolate, hence these tahini & chocolate cookies. They are the perfect complement to classics such as Mailänderli, cinnamon stars and the like, and will most certainly feature in my annual Christmas cookie selection.


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cookie dough

100 g tahini (sesame paste)
75 g icing sugar
4 tbsp water
100 g light spelt flour
1 pinch salt
1 pinch bourbon vanilla powder
25 g cocoa powder

To shape & bake

3 tbsp sesame seeds
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How it's done

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Cookie dough

Combine the tahini with icing sugar and water. Add the flour, salt, vanilla and cocoa, mix to form a dough. Wrap the dough in cling film and chill for approx. 1 hr.

To shape & bake

Shape the dough into approx. 20 equal balls, roll in the sesame seeds. Space the balls out evenly on a baking tray lined with baking paper, flatten to a thickness of approx. 1 cm.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

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