Ok, this quarantine life is taking a toll on the kitchen supplies! The grocery stores have been out of flour and I’m down to my last handful of chocolate chips. But, if there is one thing my mama taught me, it’s how to work with what you got! These Chocolate Tahini Asteroid Cookies are the final remnants of my pantry, mixed together and transformed into a delightful cookie! A rich, nutty cookie with swirls of dark chocolate and a captivating dark color, these Chocolate Tahini Asteroid Cookies are out of this world!
I remember asking her what was for dinner and she’d respond, “everything but the kitchen sink!” That was her way of saying she was clearing out the fridge. And while we wish that baking supplies are always endless, the reality is my shelves are like a black hole of nothingness right now. I’m a gluten girl at heart, but the store’s shelves have been wiped clean of flour. Out of flour and still craving cookies, I decided to go with a gluten-free version using Bob’s Red Mill 1:1 flour. However, I did find a full jar of black tahini tucked in the back of my fridge. And let me just say, this is just the start of many black tahini recipes to come because I am So. In. Love. Welcome to the dark side 🙂
What’s the difference between black and regular tahini?
Well to start, obviously the color! Black tahini is made from black sesame seeds which are slightly roasted and stone ground, bringing out their rich flavor and captivating dark color. The hulls have been removed (that’s what makes it black), so it has more body and is stickier. The color alone is unique but so is the flavor! While regular tahini has a more subtle taste, black tahini is like the slightly nuttier sister, which is probably we get along so well. I used Roland Black Tahini which you can find at most supermarkets and defiantly at health food stores.
Are Chocolate Tahini Asteroid Cookies healthy?
- Sesame seeds are great for you! In fact, they are full of calcium, zinc, and fiber.
- Also, they are full of beneficial antioxidants that keep you looking radiant. Helloo gorgeous!
- They are gluten-free too!
- Next, they contain magnesium which is an essential nutrient responsible for relaxation and stress reduction in the body.
- Lastly, chocolate. We all know that chocolate has many benefits and it triggers the release of happy hormones 🙂
Now, I’m constantly finding new ways to use black tahini! And if you have a picky kid, by changing up colors you can often trick them into being more adventurous. I mean who doesn’t want to eat an asteroid that’s fallen from space or dip carrots into a bowl of space dust (AKA black hummus)? Any recipe that calls for tahini, switch it up and try black tahini for a change. Try it in hummus for a spooky twist, on sesame noodles, or in this Tahini Banana Bread. It just makes food more, well fun!
Tips for the best cookies
- Almond extract- The secret ingredient to a perfect cookie. Just a splash will do, but this fragrant ingredient will complete your cookie.
- Don’t over bake- Under baking these rockin’ cookies (see what I did there) will keep them soft and irresistible.
- Combine brown and white sugar– Using a combination of both sugars is the ticket to the ultimate cookie. Brown sugar has more moisture and a rich caramel flavor from the molasses and cane sugar is sweet and light. They work well together by blending with the butter and keeping your cookie from spreading out too thin or getting too chewy.
- Maldon sea salt- The holy grail of sea salt for cookies in my opinion. Sprinkle big, salty flakes on top for a mouthwatering treat.
Did you think these tahini cookies were out of this world? Leave a comment and share a photo on Instagram too. Don’t forget to tag us @flaxandsugar!Print
One giant black tahini cookie swirled with puddles of chocolate and filled with a juicy strawberry! This chocolate tahini asteroid cookie is out of this world!
- 2 1/2 Tbsp. maple syrup
- 1 Bob’s Red Mill egg replacer
- 2 Tbsp. coconut oil melted
- 2 Tbsp. black tahini
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup Bob’s gluten-free flour
- 1/4 tsp. vanilla bean paste
- 1/4 tsp. almond extract
- 1/4 cup of dark chocolate
- 1 ripe strawberry
- flakey sea salt for topping
- Preheat over to 350 degrees
- Combine Bob’s egg replacer and 2 tbsp water in a small bowl and set aside.
- In a medium bowl, add melted coconut oil, tahini, vanilla bean paste, almond extract, and maple syrup together. Mix well.
- Add the “egg” to the mixture.
- Next, add in flour, baking soda, and baking powder. Stir only until combined and then toss in almost all of the dark chocolate chunks but leave some for the top of the cookie.
- Split the dough in half and flatten one half into a round circle. Place the strawberry in the center of the dough. Then mold the remaining dough over the strawberry.
- Press the remaining chocolate chunks into the top of the cookie and sprinkle with flakey sea salt.
- Bake for 12-15 minutes until fully cooked but still soft.
- Allow to cool and enjoy!
- If you do not have black tahini, regular tahini or any nut butter will work fine in this recipe!
- Serving Size: 1 cookie
- Calories: 350
Keywords: tahini, chocolate chip cookie, strawberry, single serving, giant cookie