Tahini Orange Cookies
The refreshing citrus flavor of orange zest pairs beautifully with the rich, nutty taste of tahini in these chewy, chocolate-studded cookies.
Equipment
- Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Whisk, Wire rack
Ingredients
- 1 cup 256 g tahini
- 2 teaspoons pure vanilla extract
- ½ cup 120 ml pure maple syrup or (168 g) agave nectar
- ¼ cup 48 g raw sugar
- Zest of 1 large orange or lemon about 2 heaping teaspoons
- ½ cup 40 g ground oats
- ½ cup 80 g brown rice flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup 88 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- If using agave nectar, preheat to 325°F (170°C, or gas mark 3).
- Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the tahini, vanilla, maple syrup (or agave), sugar, and zest until smooth.
- In a medium bowl, whisk together the ground oats, brown rice flour, baking soda, baking powder, salt, and chocolate chips.
- Stir the dry ingredients into the wet ingredients until fully incorporated.
- Divide the dough into 20 equal portions, using about 2 tablespoons (34 g) of dough per cookie.
- Place on the prepared baking sheets, flattening them slightly, as they won’t spread much during baking.
- Leave about 1 inch (2.
- 5 cm) between cookies.
- Bake for 10 minutes, or until the edges are golden brown.
- Allow the cookies to sit on the baking sheet for a couple of minutes until firm, then transfer to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy these cookies with a warm cup of herbal tea or a refreshing glass of almond milk. They also pair wonderfully with fresh citrus fruits.
Wine Advice:
Pair with a lightly sweet Riesling or a citrusy Sauvignon Blanc to complement the bright orange flavors.
Nutrition values
Calories: 160 kcal | koolhydraten: 16 g | Eiwitten: 3 g | Vet: 10 g | Suiker: 8 g