Vegan Tahini Chocolate Sandwich Cookies

Categories:

biscuits & brownies
coffee break
afternoon tea
snacks
vegan
gluten-free

Here's what you need to know about these Tahini Chocolate Sandwich Cookies: they make a truly amazing edible gift, but you better make a double batch because you'll definitely want to keep some for yourself! The vegan and gluten-free cookies themselves are pleasantly chewy thanks to the addition of Lyle's Golden Syrup and the tahini ganache is smooth and creamy and a total revelation. They're guaranteed to put a smile on everyone's face!

Prep Time
20 min
Bake Time
10-15min
Check out the baker

This recipe was created by the ingenious baker Katarina. You can find more of her recipes, with many gluten-free and plant-based versions, via her Instagram channel @theloopywhisk or via her website linked below.

Ingredients
Servings
16
For the Tahini Cookies
  • 200 g (¾ cup + 4 tbsp) tahini paste
  • 120 g (1/3 cup) Lyle’s Golden Syrup
  • 40 mL (2 ½ tbsp) almond milk
  • ½ tsp vanilla bean paste
  • 200 g (2 cups) almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 65 g (½ cup) white sesame seeds
For the Tahini Chocolate Ganache
  • 200 g (¾ cup + 4 tbsp) tahini paste
  • 120 g (1/3 cup) Lyle’s Golden Syrup
  • 40 mL (2 ½ tbsp) almond milk
  • ½ tsp vanilla bean paste
  • 200 g (2 cups) almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 65 g (½ cup) white sesame seeds
  • 125 g (4.4 oz) chopped dark chocolate, 60-70% cocoa solids
  • 125g (½ cup) tahini paste
  • 35 g (1 ½ tbsp) golden syrup
Instructions
HOW TO MAKE THIS RECIPE

For the Tahini Cookies

  1. Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with baking paper. (You’ll need to bake the cookies in batches, so you can prep several baking sheets if you have them.)
     
  2. In a large bowl, mix together all the tahini cookies ingredients except the sesame seeds, until you get a smooth cookie dough.
     
  3. Shape one tablespoon of cookie dough into a ball, roll it in white sesame seeds and place it onto a baking sheet lined with baking paper, leaving at least 1 inch (2.5 cm) space between the cookies. Usually, about 10 cookies should fit per baking sheet.
    Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about 5-6mm thick.
     
  4. Bake the cookies at 350ºF (180ºC) for about 8-10 minutes or until slightly spread out and light golden brown on top.
     
  5. Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
     
  6. Repeat with the rest of the cookie dough, you should get 32 cookies.

    For the Tahini Chocolate Ganache & Assembly

    1. In a heat-proof bowl, melt together all the ganache ingredients (in the microwave or above a pot of simmering water).
       
    2. Allow to cool to room temperature, then chill in the fridge for 15-30 minutes until spreadable.
       
    3. Spoon or pipe a generous dollop (about a tablespoon or 12g) of the cooled ganache onto the flat (under)side of one cookie, then sandwich it with another. Repeat until you get 16 sandwich cookies.