Sesame Chocolate Chip Cookies
It may sound a little weird, but trust us. This is a great combination where the sesame seeds compliment the chocolate chip cookie very well. We use whole seeds, but you can also substitute with tahini.
- ¾ cup (125 g) sesame seeds, toasted
- ½ cup (120 ml) maple syrup
- ½ cup (120 ml) water
- 1½ cups (135 g) rolled oats
- 1½ cups (175 g) almond flour
- 2 teaspoons baking powder
- 1 cup (175 g) bittersweet chocolate chips
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Place the sesame seeds, water, and maple syrup into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Start the machine and allow to process for 60 – 75 seconds. Add the rolled oats, almond flour, and baking powder and secure the lid. Press start and allow to process for 10 seconds.
- Stop, remove the lid add the chocolate chips, scrape down the sides and bottom of the container. Secure the lid and process another 10 seconds.
- Scoop the dough mixture onto the sheet trays. Chill in the refrigerator for 20 – 25 minutes.
- Once chilled, place the scooped cookie dough into the preheated oven. Bake for 15 minutes or until lightly golden brown. Remove from the oven and let cool to room temperature.
Sesame and chocolate aren't often thought of going together, but they go together very well in this cookie recipe. We prefer maple syrup in this recipe, but date syrup can be used; however, the consistency will be different.