Name: Chocolate-Tahini and Ginger Sandwich Cookies
Ingredients: 1/4 cup water; 1 Tbsp ground flaxseed; 1/2 cup coconut oil, melted; 1/2 cup fancy molasses; 1 tsp vanilla extract; 2 cups dark or light spelt flour or gluten-free all-purpose flour; 1/2 cup quick-cooking, gluten-free rolled oats; 1 Tbsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cardamom; 1/4 tsp ground cloves; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 tsp black or white sesame seeds; 1/3 cup canned coconut milk; 1/3 cup dark chocolate chips; 1 Tbsp tahini; 1 tsp vanilla extract; 1/2 tsp ground ginger

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How this works

Chocolate-Tahini and Ginger Sandwich Cookies

This wholesome odeto the packaged cream pie cookie combines a very grown-up flavor combination ofwarming spices, molasses, chocolate, and sesame. Vegan, unprocessed, and freeof added refined sugars, it’s a nostalgic tribute that still feels like a treat.Molasses keeps the cookies chewy for a few days.

Servings: people

Calories: 0.249kcal

Ingredients

Cookies

1/4 cup water
1 Tbsp ground flaxseed
1/2 cup coconut oil, melted
1/2 cup fancy molasses
1 tsp vanilla extract
2 cups dark or light spelt flour or gluten-free all-purpose flour
1/2 cup quick-cooking, gluten-free rolled oats
1 Tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp black or white sesame seeds

Filling

1/3 cup canned coconut milk
1/3 cup dark chocolate chips
1 Tbsp tahini
1 tsp vanilla extract
1/2 tsp ground ginger

Instructions

For cookies, in small bowl, combine water and ground flaxseed. Set aside for 10minutes. In large bowl, combine soaked, ground flaxseed and its water with coconut oil, molasses, and vanilla. In medium bowl, combine remaining dry ingredients except sesame seeds. Stir dry mixture into wet coconut oil mixture. Set aside for 10 minutes.
Pre heat oven to 350 F.
Roll dough into 24 cookies. Tap cookies into sesame seeds to sparsely coat the top, and evenly space cookies on two large rimmed baking sheets. Gently press cookies with bottom of flat glass for cookies about 1/4 to 1/2 inch tall.
Bake cookies for 5 minutes, rotate pans (top to bottom, bottom to top), and bake for an additional 5 minutes, or until dry on top and cracked on the surface. Cool completely on wire rack.
For filling, in small saucepan, bring coconut milk to a boil. Immediately remove from heat and add chocolate, whisking until melted and combined. Whisk in tahini, vanilla, and ginger. Transfer to shallow bowl and chill until firm but pliable, about 30 minutes.
To assemble, vigorously whisk filling until smooth (let stand at room temperature for a few minutes if too cold). Spread filling on bottoms of 12 cookies; sandwich with remaining 12 cookies. Store loosely covered at room temperature for up to 3 days.

Nutrition

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