Cookies don’t get much easier than this. With less than 10 ingredients, these gluten-free, chocolate-y cookies developed by Pastry Director Victoria Dearmond at One Fifth Houston may very well become your new favorite. They’re perfectly thin and crisp, not overly sweetened, and have a subtle nutty flavor thanks to the addition of Chocolate Soom. Did we mention they’re gluten-free, dairy-free, and vegan?
- ½ cup Soom Chocolate Sweet Tahini
- 4 tbsp maple syrup
- 1 tbsp water
- 1 cup almond flour
- ¼ tsp salt
- ¼ tsp baking soda
- ½ tsp vanilla extract
- 3 tbsp each white and black sesame seeds for topping
- Preheat oven to 350F.
- In a bowl, whisk tahini, maple syrup, water, and vanilla together. Add almond flour, salt, and baking soda and whisk together. The mix may be fairly thick, if needed use a spatula to combine.
- Split the dough into 12 pieces, approximately 2 tbsp per cookie. Mix your seeds in a wide bowl or plate and press dough balls into the seeds, flattening them as you press.
- Place cookies on a lined or greased sheet tray, about 2 inches apart, and press more to flatten. Cookies should be fairly thin, so they get extra crunchy when baked.
- Bake for 10 minutes, turning the tray halfway through cooking. Let cookies cool slightly, then remove from the tray and enjoy.
Notes: If you don’t eat all 12 cookies in one seating (good luck) then place in a tightly sealed container to keep crispy.