Buckwheat Chocolate Tahini Cookies
About the Buckwheat Chocolate Tahini Cookies
These Buckwheat Chocolate Tahini Cookies couldn’t be tastier. They have the perfect balance between gooey and crunchy. Not only that but the flavors of the chocolate, coffee, and tahini perfectly balance each other out to create a slightly savory but deliciously sweet cookie.
Worried about the flavors of Buckwheat overpowering the cookie? Don’t. It’s nutty flavors meld perfectly with the rest of the ingredients. This cookie has an overpowering decadent flavor and texture that makes you forget you’re eating a vegan or gluten-free cookie.
About the Ingredients
You might be confused about why this gluten-free recipe doesn’t boast a blend of gluten-free flours. After all, to get a perfect gluten-free cookie it’s all about the blend right? I was shocked too, but trust me, this recipe does well with just buckwheat flour.
What about the lack of binders, eggs, oils, etc? Yeah, this ingredient list is kind of dry, but trust me, after mixing, and chilling, the dough will be perfect.
About the Directions
The directions are pretty straight forward but there are a few places where it can be confusing or you might be tempted to skip steps.
First, your dough will be a little denser than regular cookie dough. Meaning, it’s not going to be as soft or pliable. That’s okay, that’s how it’s supposed to be. Your dough should not, however, be crumbly or dry. If your buckwheat chocolate tahini cookie dough is crumbly and dry, add in a little extra strong brewed coffee.
Second, you might be tempted to skip chilling the buckwheat chocolate tahini cookie dough. DO NOT SKIP THIS STEP. I repeat, DO NOT SKIP THIS STEP! This step is vital to getting the right perfectly balanced texture of the cookie. Let the ingredients do their job, let the flavors meld. Just do it. Let that dough chill.
Lastly, you might forget or skip rotating the baking sheet in the oven in the middle of baking. While this isn’t the end of the world, it will produce a batch of cookies with slightly inconsistent textures. Your oven isn’t very efficient at maintaining the same temperature throughout its space, meaning some parts of your cookie will be subjected to different levels of heat depending on their location in the oven. Rotating the baking sheet in the middle of baking will allow for an even cook. So if you can do it, you won’t be disappointed. If you forget, don’t worry, your cookies are still going to be amazing.
Buckwheat Chocolate Tahini Cookies (Vegan + Gluten-Free)
15 Minutes Prep Time
1 Hour and 10 Minutes Idle Time
Makes: 12 Cookies
2 cups buckwheat flour
3 tbsp unsweetened cocoa powder
½ tablespoon baking powder
¾ cup sugar
½ cup tahini
½ cups chocolate chips
1/4 cup strong coffee, room temperature
Whisk together flour, cocoa powder, and baking powder together in a medium bowl and set aside
In a separate bowl, mix together tahini and sugar until very well-combined
Mix in the strong coffee
Slowly add in the dry ingredients (in small batches) until dough is well-combined (if dough is too crumbly, add a little more strong coffee)
Knead in chocolate chips into the dough
Wrap the dough in plastic wrap (or a container if you’re trying to be conscious of your waste) and let sit for 1 hour)
After chilling the cookie dough, preheat the oven to 375° F
Roll dough into balls and press into patties on a parchment paper lined baking sheet
Bake (rotating halfway through to get an even bake) until the cookies are cracking slightly and look done (about 12 minutes)
Let cool on baking sheet