Happy Wednesday everyone! 🙂
How are all of your weeks going so far? I just learned the other day that Wednesday is also sometimes called ‘hump day’. It seems like I am the last person in the world to learn this, however, so it probably isn’t news to anyone else.
Right now, as I type this, the donut (the kitten) has just stuck his entire face into my water glass and started drinking from it. Have I mentioned how weirdly obsessed he is with water? Like, how if we allowed him to he would jump right into the shower while it was running? Oh yes, I think I did mention it a little bit at some point. Anyways, sometimes I feel like he is actually a human child in disguise because he literally keeps us up all night with his shenanigans and we have to take shifts getting out of bed in the middle of the night to see what thing he has just knocked over, or what loud object he is racing across the floor.
Yesterday I was sick with some 24hour thing, and while it sucked to be sick, it was kind of nice to just sit in bed all day and drink tea and read my book. Being in school makes it pretty difficult to read any books that aren’t assigned for class. Although I could have done school work (yeahhhhh right) I decided to give myself a break and just read this book I’ve been wanting to read for a long time. The book is “The Call of the Farm” by Rochelle Below. I first heard about it on Jessica Murnane‘s podcast, Episode 24. I don’t want to give anything away, but I highly recommend it and it makes me want to live on a farm even more than I wanted to before reading it.
Anyhow, I must finish this up because I have much-unwanted schoolwork to complete and lots of yummy granola to eat! (did you catch that rhyme?)
I really think that, for all of the amazing decadent desserts out there, cookies will always be my favorite. There is something just so about them – something about that first bite that is sweet, crunchy, gooey, and nostalgic all at the same time. Pretty much perfection.
These cookies are no exception. In fact, they are pretty much my favorite cookie I have ever made. First off, they require zero egg substitutions, which I am always very lazy about. Second, they are filled with tahini and sesame, which are my favorite flavors of all time (probably). Just make them, I urge you! They are super simple and incredibly satisfying. I’ve been eating them cuddled up under a blanket watching my new favorite show: Master of None. Make the cookies, watch the show, be very happy 🙂
Black Sesame + Chocolate Chunk Cookies
Makes about 10 – 12 cookies (depending on how much cookie dough you eat)
Black Sesame Chocolate Chunk CookiesPrint Recipe
- 2 tbsp coconut oil, melted
- 2 tbsp sesame oil
- 1/4 cup tahini
- 1/4 cup cashew milk (or alternate plant milk)
- 1 cup brown sugar, packed
- 1 tbsp vanilla
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 100g good quality dark chocolate, chopped
- 1.5 tbsp black sesame seeds
Preheat the oven to 350 and line a baking sheet with parchment paper (I baked mine straight on the baking sheet without parchment paper, so that works as well).
In a large mixing bowl whisk together the coconut oil, sesame oil, tahini, cashew milk, brown sugar, and vanilla until smooth. Add in the flour, baking soda, baking powder, and salt and stir with a wooden spoon or spatula until combined (I found that it was not necessary to pre-mix the dry ingredients and instead just mixed them all into the wet ingredients at the same time). Add in the chopped chocolate and black sesame seeds and mix until fully incorporated.
Either with your fingers or a spoon, make balls of approx. 2 tbsp of dough and place them onto the baking sheet, pressing down slightly on the balls to flatten the tops. Bake cookies for 8 – 10 minutes, or until the edges are golden brown. They will last about 5 days in an airtight container at room temperature (if you don’t devour them all straight out of the oven). Enjoy!
You might also like:
- Mushroom Cream Soup
- Quinoa With Taste of India and Arugula
- Poppy Seeds Milky Smoothie
- Mango White Chocolate Cheesecake
- Extra Fudgy Chocolate – Raspberry Brownies
- Avocado Maki Sushi
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!