Tahini Chocolate Oat Cookies
A delight to make and a delight to eat, these oat cookies are a gem that fuses bitter cacao with the slick pastiness of tahini and oats. It's the type of all-rounder that can please a crowd or better, yourself during a hectic day in the office. The oats used here are medium sized rather than the large variety, which will ensure they better retain your other ingredients. It may take a couple of hand-shaping attempts until you get the hang of it, but aim to press the mixture with your hands into a thick circular shape, larger than coin size. They won't expand as you bake so you can freely place them next to each other on the baking tray. Their fragility may make them a tad difficult to carry around, but their mere presence will promise good things when placed on any table.
Raw Cacao Powder 50g
Ground Almongs 60g
Dark Chocolate broken up into small pieces 80g
Extra Virgin Olive Oil 100ml
Maple Syrup 6 tbs
Vanilla Bean Paste 1 tsp
Preheat the the oven at 150°c. Line a square tin with baking paper.
Combine everything using a wooden spoon. Add more oil if the consistency is too dry (or vice versa).
Use your hands to shape the mixture into small thick cookie shapes, or adapt according to your preferred style. Place your cookies onto the baking tray and leave in the oven for 20 minutes until firm - you should begin to smell the cookie aroma at this final stage!
Remove from the oven and allow to cool down.