Chocolate Sesame Cookies
Cookies for every season— yes please— but also, mostly now because, WINTER... AmIRight?
I made a lot of versions of these, but this one has worked the best— especially with a strong dose of Rasa for extra nourishment and spice.
Side note: These taste delicious raw too— just skip the arrowroot and baking soda. NOMaste.
- 1 cup raw cacao powder
- 1 cup almond meal (sub: Tigernut for NF version)
- 3 tbsp arrowroot
- 1-2 tbsp finely ground Rasa OG**
- 1/4 tsp baking soda
- 1/2 cup maple syrup (sub raw honey, coconut nectar)v
- 1/3 cup sesame seeds
- 1/3 cup coconut oil
- 1/3 cup cacao nibs (optional crunch)
- 3/4 cup tahini (more fat the better!)
- 1 tsp cinnamon + ginger
- 1/2 tsp cardamon
- 1 tsp vanilla powder
- 1 tbsp culinary rose petals (optional, but lovely!)
- Large pinch of Himalayan or Celtic sea salt
- 1/4 cup Rasa
** use a coffee grinder to grind up Rasa into a fine powder.
Optional Raw Chocolate topping:
- 1/2 cup raw cacao butter
- 1 cup raw cacao powder
- 1 tsp vanilla
- 1/4 cup maple (sub: monk fruit, coconut sugar)
- Pinch pink salt
- Pre-heat oven to 350F
- Blend all dry ingredients together in a food processor
- Add in wet ingredients— If you’re struggling to get everything blended together— add in a dash of hot water as needed.
- Line a sheet pan with baking paper or grease with coconut oil — and using a cookie scooper (I used a 1.5 tbsp size one) or a spoon (or your fingers!), scoop out cookie size balls and flatten down using the back of a spoon — should make about 12-16 cookies roughly.
- Bake at 350F for 10 minutes.
While that’s baking — make the chocolate topping:
- Melt the cacao butter in a small pan on your stove top on low heat.
- Pour the melted cacao butter into a large mixing bowl and add in all remaining ingredients— mixing well with a fork or whisk.
- Taste test! Yum? Na? Add in more cacao powder if it’s too liquidy, or more maple with a teeny dash of hot water if too thick!
Once cookies have cooled down to room temp— dunk them into the warm raw chocolate mix (you can heat the mix on low heat if it’s cooled down and solidified already).
Garnish and allow to set in the fridge for 10-15 minutes before serving— but also again, you do you. **if you’re making these raw —just add the chocolate topping— and set in the freezer for 20ish minutes. Store the cookies in the fridge between eating!
Paige Gregor came on board as VP for New York’s first plant-based blended beverages, LuliTonix, in January of 2013 after shifting gears from a career in the independent film industry. Having always had a deep passion for creating superfood smoothies and innovative raw food recipes at home, Paige has since immersed herself wholeheartedly into the wellness industry as a self-trained chef, recipe developer, holistic coach and small-business entrepreneur with a specific focus on nourishment through food and the balancing-act of self-care. Through collaborations on events, retreats, and movements like Goddess Brunch and Mindful Morning, the seedling for her own passion project blossomed into Citrine Kitchen— an online lifestyle platform combining the concepts of mindfulness and joy through food, with original, healthy recipes to inspire a lifetime of abundance. Follow Paige on Insta @citrinekitchen