Who doesn’t love cookies? These vegan chocolate-dipped tahini cookies are dairy-free, gluten-free, and GUILT-free!

INGREDIENTS

Dry

40 g ground almond or almond meal
80 g brown rice flour
10 g cornflour
⅛ tsp baking soda
⅛ tsp pink salt

Wet

40 g hulled tahini
30 g your choice of plant milk
30 g maple syrup
1 tsp vanilla essence

For chocolate dipping:

60-80 g dark chocolate, chopped

METHOD

1. In a bowl, whisk all the dry ingredients.
2. In a different bowl, whisk all the wet ingredients.
3. Add the dry ingredient mixture to the wet ingredient mixture.
4. Mix well with your hand and wrap in parchment paper or place in a sealed container. Refrigerate until firm, about 30 minutes.
5. Preheat oven to 180C°. Line a large baking sheet with new parchment paper.
6. Place the dough on a parchment paper and roll out until about 4mm thick. Cut out with a cutter. Place apart on the sheet.
7. Bake in oven for 15-18 minutes or until lightly brown. Transfer to a rack to cool.
8. Place a saucepan on the stovetop. Pour 2-3 cm of water and heat to boil. Turn off the heat.
9. Place ⅔ of the chocolate in a stainless bowl large enough to completely cover the top of the pan as to not let the steam escape. Place it above the pot, making sure that the bowl is not touching the water.
10. After melting the chocolate, remove the bowl from the pot and add rest of the chocolate and whisk it until smooth.
11. Dip the lower half of each cookie into the melted chocolate and shake off excess. Place them on a parchment paper. Chill in the fridge for 15-30 minutes to set. I like to store them in a freezer and eat straight from there.

Have you made any of our recipes? Share your creations by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning photos and recipes.

MINAKO UMEHARA – @365CLEANEATS

Health-conscious Recipe Creator/Food Stylist & Photographer/Food Instructor

Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating vegan recipes and running cooking classes.

Handpicked recipes