Vegan Tahini Chocolate Sandwich Cookies

Name: Vegan Tahini Chocolate Sandwich Cookies
Yield: 10+
Ingredients: 200 g Tahini paste; 120 g Lyle’s Golden Syrup; 40 ml Almond milk; 0.5 tsp Vanilla paste; 200 g Almond flour; 0.5 tsp Baking soda; 0.25 tsp Salt; 65 g White sesame seeds; 125 g Dark chocolate; 125 g Tahini paste; 35 g Golden Syrup

Rating 0.0

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Prep

20 min

Bake

15 mins

Serves

10+

Difficulty

Medium

About

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!

made using

Lyle’s Golden Syrup Tin

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Medium Less than 30 minutes Biscuits & Brownies 10+

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

For the Tahini Cookies

Step 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.)

Step 2

In a large bowl, mix together all the tahini cookies ingredients except the sesame seeds, until you get a smooth cookie dough.

Step 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.

Step 4

Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about 5-6mm thick.

Step 5

Bake the cookies at 350ºF (180ºC) for about 8-10 minutes or until slightly spread out and light golden brown on top.

Step 6

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.

Step 7

Repeat with the rest of the cookie dough, you should get 32 cookies.

For the Tahini Chocolate Ganache & Assembly

Step 1

In a heat-proof bowl, melt together all the ganache ingredients (in the microwave or above a pot of simmering water).

Step 2

Allow to cool to room temperature, then chill in the fridge for 15-30 minutes until spreadable.

Step 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.