If you can’t already tell, I like sweets but I don’t like them TOO sweet. These cookies definitely aren’t very sweet. They have a distinct tahini flavor with a gooey chocolate filling. The filling is basically the sesame seed version of Nutella. Although these cookies are extremely unique, my family and I still enjoy them! The cookie dough has an obvious tahini flavor, the sesame seeds on the outside gives it some change of texture, and the filling in the center adds extra chocolate-y sweetness.
There is cocoa powder in the cookie dough but you can’t really taste it (it’s more for looks than taste). The filling is where you’ll taste chocolate, which is always good in any cookies! I try to share a variety of different flavored recipes so that everyone can find something they enjoy. These cookies would probably be best for when you’re in an adventurous mood. Even though they have a pretty normal amount of sugar for a cookie, the tahini really covers it up. I hope that if you are curious and open to new flavors, that you will enjoy these unique cookies!
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Chocolate Sesame Cookies (gluten, dairy, and nut free)
Ingredients
Filling:
- ¼ cup semisweet or dark chocolate chips dairy-free if needed
- ⅓ cup tahini
- 1 tbsp light or dark brown sugar firmly packed
- 1 tbsp cocoa powder
Cookie Dough:
- ⅔ cup light or dark brown sugar firmly packed
- 1 large egg
- ¼ cup tahini
- ¼ cup neutral flavored liquid oil
- 1 tsp vanilla
- ½ tsp salt
- 2 tbsps cocoa powder
- 1 ½ tbsps water
- ¾ tsp baking soda
- 1 ¼ cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- Raw sesame seeds for rolling
Instructions
Filling:
- In a small glass bowl, melt the chocolate chips in the microwave. Add the tahini, brown sugar, and cocoa and mix very well until smooth. Chill in the freezer for about 30 minutes. Scoop teaspoon-sized balls (they don’t have to look nice) onto a parchment lined plate and place in the fridge until ready to use.
Cookie Dough:
- While the filling is chilling, whisk the brown sugar, egg, tahini, oil, vanilla, salt, cocoa, and water together in a large bowl. Add the baking soda and gluten-free flour and mix until a smooth dough forms. Chill the dough in the freezer for at least an hour.
- Pour the raw sesame seeds into a bowl. Remove the chocolate filling from the fridge and the dough from the freezer. Scoop the dough directly into the bowl of sesame seeds, make a little well in the center of the dough ball, place one of the chocolate filling balls in the well, enclose the edges of the cookie dough around the chocolate ball, and lightly roll in the sesame seeds. Repeat with the remaining dough. Place all the sesame rolled, chocolate filled dough balls on a baking sheet lined with parchment and chill in the freezer.
- Heat the oven to 350 degrees F (177 C). Once the oven is heated, remove the dough balls from the freezer, arrange 12 on one pan so that they won't bake into each other, and bake for 9-12 minutes or until the edges look slightly crackly. Let the cookies cool for at least 5 minutes before eating. Enjoy!
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