Monday, June 9, 2014

Chocolate Banana Tahini Cookies



2 tablespoons coconut oil, melted
⅓ cup tahini
1 medium banana, very ripe
1 egg, beaten
1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ cup almond flour/meal
½ cup gluten-free oat flour
½ teaspoon baking soda
½ cup 72% dark chocolate, chopped coarsely 
1 teaspoons white sesame seeds
1 teaspoons black sesame seeds
good pinch of pink sea salt


Mix oil, tahini, and banana together in a medium sized bowl. Add the beaten egg, maple syrup, vanilla and salt. Mix well. Add the almond flour/meal, oat flour and baking soda and mix until combined. Fold in the chocolate chips. Chill dough for one hour or overnight. Prepare a baking sheet with a silpat or parchment paper. Preheat oven to 350 degrees F. In a small bowl, combine the white and black sesame seeds with flaky sea salt. Use a tablespoon-sized cookie scoop to measure out your mounds of chilled dough. Press dough down a little with a wet finger (so it doesn’t stick) and sprinkle with ⅛ teaspoon of sesame seed mixture. Bake for 10-13 minutes or until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes and then use a wide spatula to transfer cookies to a cooling rack to cool completely