+SFO
A rather liquid tahini paste means that no refined oil is called for in these warmly spiced, fudgy cookies. If chocolate isn’t your cuppa, you could replace it with the same amount of raisins, chopped pitted dates or even dried apricots. —CS
MAKES 14 COOKIES
6 tbsp (120 g) agave nectar
6 tbsp (96 g) tahini paste (use a rather liquid tahini; dry won’t do)
2 tbsp (24 g) Sucanat
1½ tsp (6 g) Tunisian Baharat
1 tsp organic orange zest
2 pinches of coarse kosher salt
½ cup (60 g) whole wheat pastry or all-purpose flour
¼ tsp baking soda
¼ cup (44 g) vegan chocolate chips or chopped vegan dark chocolate (use soy-free)
Preheat the oven to 350°F (177°C). Line a cookie sheet with parchment paper.
In a medium bowl, whisk to combine the agave, tahini, Sucanat, baharat, zest and salt. Add the flour, baking soda and chocolate on top. Stir it to thoroughly mix. Scoop up a heaping tablespoon (20 g) of cookie dough and press it down onto the prepared sheet. The cookies won’t spread while baking, so you should be able to fit them all on one sheet. Repeat with the remaining dough.
Bake for 8 minutes, or until the cookies just start to be light brown around the edges. Do not overbake—the cookies won’t be quite as fudgy and delicious if left in the oven for too long! Let them stand on the sheet for 2 minutes before transferring them to a cooling rack.