Crunchy sweet cookies dipped in dark chocolate…I can’t imagine anything better than these chocolate covered tahini cookies!
There is no question in my mind that crunchy cookies (aka biscuits as we refer to them here in the UK) always win over soft ones as far as I’m concerned. There is just something so so SO satisfying about digging your teeth into a hard cookie and hearing that crunch. So good!
What makes a cookie even better is dipping it in chocolate. It takes it to a whole new level and makes something delicious even more so!
I used my tahini cardamom cookie recipe, used a smaller cookie cutter, dipped it in chocolate and drizzled some more tahini on top for good measure. You can thank me later 😉 These cookies are vegan, gluten-free and super delish!
Chocolate Covered Tahini Cookies
Makes – 8 large cookies or 16 small cookies
115g (1 cup) ground oats*
1/2 tsp baking powder
1/4 tsp salt
1/4 cup (4 tbsp) tahini
1/4 cup (4 tbsp) maple syrup
150g dark chocolate, melted
Preheat your oven to 180C/160C fan/350F.
In a large bowl, mix together the ground oats, baking powder and salt.
Pour in the tahini and maple syrup. Mix to combine.
Roll the dough out between 2 pieces of baking paper, than use a small round cookie cutter to cut out the cookies**
Arrange on a baking sheet lined with baking paper and bake for 15-17 minutes or until the edges are golden brown***
Leave to cool completely, then dip them in the melted chocolate. Arrange on a baking sheet lined with baking paper again and this time place in the fridge for 30 minute to allow the chocolate to set.
* If the dough is still too sticky, add more 1/2 tbsp at a time until you have a soft, but not sticky dough.
* Use gluten-free oats to make the recipe gluten-free.
** I used a large round cookie cutter, but you can use any size or shape.
*** If you use a small cookie cutter, you won’t need to bake them as long. Depending on the size, the cooking time with vary from 10-17 minutes.
These look absolutely delicious, I’ll be trying them as soon as possible. Thank you for the recipe!
Thanks Gilly 🙂 Let me know what you think of them! x
Your recipe is so awesome, I love the taste of your food.
Aw thank you so much Veenas 😀 xx
Thank you so much for sharing this amazing recipe. This is looking very awesome. Can’t waiting to try this at Home.
Let me know what you think once you’ve tried them 🙂
Which gluten free flour can I use? Oat flour?
I used oat flour/ground oats for this recipe 🙂
Great recipe looking forward to making them
Let me know what you think when you do, Yukti 🙂
How do I do that coating ? Do you have a video on that ? My coating looks super messy and inconsistent
I just dipped them in a bowl of melted chocolate using 2 forks. There’s a short video on my Instagram page https://www.instagram.com/p/Cey4WF_jIQg/ Hope that helps!
Your recipes and puctures look amazing . Will try and make some and hope they turn out half as good as yours
Thank you Wendi 🙂 I’m sure they’ll look amazing! It’s more about the taste though rather than how they look 😉
Hi,Nadia! Thank you for this lovely recipe! I am also big big fan of tahini,same like you! How thin you rolling out your dough?I have got only 14 thin cookies. Thanks😉
Instead of tahini n maple syrup what cam I use???
I haven’t tried them with anything else, but you could use peanut butter. It would need to be the runnier kind so there’s enough moisture in the dough. You can use any kind of liquid sweetener like honey, rice syrup, etc. Hope that helps 🙂
What thickness should the dough be rolled out to?
It’s really up to you. I’ve made them quite thin using a small cookie cutter, but also larger, thicker cookies. The only thing that would change is the baking time. If they’re smallish I would start with 10 minutes. Larger cookies would need to bake for 12-15 minutes. You just need to keep an eye on them and take them out once the edges are golden brown 🙂
Tried it yesterday and was delicious. Didnt soak the whole coocie in chocolate. Only half of it. Andddd I springkled a few of them with cayenne powder! In stead of salt. De li ci ous
Hi Ozgur 🙂 So glad you enjoyed them! They definitely don’t need to be fully dipped in chocolate and I love the idea of adding a pinch of cayenne on top 😀 xx
How can I sub for coconut sugar?,and can I sub for baking soda?
Hi Ana 🙂 I haven’t tested this recipe using granulated sweetener. You would need to increase the liquids (more tahini or maybe coconut oil), but I can’t give you exact amounts unless I try it myself. If you do give it a go let me know how it turns out!
Hi-these have an outstanding taste! I used oats and put them in the food processor to grind-I didn’t get a consistency to roll out so I did a drop cookie and flattened them -wondering if I misread the ingredients? Was it oat flour or ground oats-for oatmeal? Thanks so much!
Hi Kimberly 🙂 So glad you enjoyed them! Tahini works so well in sweet treats. I used ground oats and oat flour are the same thing. I make my own by blending rolled oats into a fine flour in a high speed blender/food processor. I wonder whether that oats needed a little more time to grind into a fine flour.