Sesame Coconut Dark Chocolate Cookies

 

Sometimes you just need a good cookie. I'm honestly not the biggest cookie monster out there...but I enjoy one once in a while. I had today off and after going climbing with my man, and eating nachos and drinking a Pacifico michelada at Fogon, I did some laundry, drank some cold brew and laid around trying to decide what to bake today. Honestly one of the prettiest blogs out there right now in my opinion, is Molly Yeh's.  

I can't get over her photography..it makes me drool, and almost want to give up on mine all together because I'll never reach her level. Anyways, she has a really cool assortment of recipes on her blog if you're unfamiliar. A lot of her recipes are quite non-traditional in the sense they combine some flavors and ingredients that your grammy probably wasn't using 50 years ago. I'm trying to provide a nice mix of traditional and non-traditional recipes on my blog and when I spotted her Coconut Tahini Monster Cookie recipe I knew I had to try it.

I didn't have tahini, but did have some bulk white sesame seeds so I sorta winged it and made my own. I also made some adjustments by using dark chocolate chunks that I sliced and diced, fine shredded unsweetened coconut in the batter and sprinkled slivered almonds on top instead of coconut flakes. I hope you enjoy this one! Oh, and.. THANK GOD FOR MOLLY YEH. <3


 

 
 
 
 

Sesame Coconut Dark Chocolate Cookies WITH ALMOND FLAKES.


Makes 2 dozen cookies

Adapted from Molly Yeh's Coconut Tahini Monster Cookie Recipe

 

INGREDIENTS:

1 1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp of cinnamon
1/2 c melted virgin coconut oil, slightly cooled
1/2 c white sesame seeds (or store bought tahini)
1/2 c granulated sugar
1/2 c brown sugar
2 large eggs
1.5 tsp vanilla extract or vanilla bean paste
3/4 c dark chocolate chunks, chopped up
1/2 c shredded unsweetened coconut  (I use this kind)
Slivered almonds (for tops)

 
 
 
 

METHOD:

  1. Preheat the oven to 350ºf and line baking sheets with parchment or silicone baking mat. 
  2. In a food processor pulse sesame seeds until they are as fine as possible, slowly add in a neutral oil and a touch of warm water until mixture is wet but not too runny. (I used olive oil) Set aside.
  3. In a bowl measure out flour, baking soda, baking powder, salt, coconut, dark chocolate chunks & cinnamon.
  4. In a separate bowl combine coconut oil and sesame tahini. Mix in sugars, and then eggs and vanilla and mix until well combined. Add to flour mixture and stir until all flour is incorporated.
  5. Scoop cookie dough onto lined baking sheets with a cookie scoop or in rounded tablespoons (or make as big as you want!) leaving at least a few inches between. Mine spread out a lot. Sprinkle the tops with your slivered almonds or anything else you want!
  6. Place in freezer for about 5 minutes before baking each tray.
  7. Bake about about 13-15 minutes or until edges are crisp and center is cooked. My first tray were undercooked so I had to throw them back in for an extra couple minutes. Once finished, let cool for a few minutes and then place on a cooling rack. ENJOY!
 
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