Once Again Tahini did it again! Just when we thought we’d explored have researched all of tahini’s culinary abilities, we stumbled upon this recipe. We searched for a cake-like cookie with a crunchy shell, but most results included recipes loaded with butter, oils, and buttermilk. However, we had another idea in mind— to achieve cake-like results without exceeding saturated fat content in a cookie. Other nut and seed jars of butter were first explored, but in the end, tahini was the winning substitution here.
Our Chocolate Devil’s Food Cookies were hard to keep for more than 24 hours. We devoured them as quickly as they came out of the oven. Rocky didn’t even get the crumbs from those pictures for which he so gladly posed. All joking aside, this recipe was a pleasant surprise in our kitchen. Our expectations were surpassed in terms of richness in flavor and the perfect texture achieved. There are a few tips and tricks for making sure that your cookies turn out just perfect, too.
Start with a good quality oat flour. Oat flour must be finely ground and pure. Second, choose a cacao powder with superior taste. The richer the better! It should be simply cacao with no added sugar. There is some sugar in the recipe— you’ll add at a ¾ cup as instructed. We used an organic raw sugar, and it worked very well. Since we added a sweetener, the Once Again Tahini that we chose was unsweetened and salt-free. To make this recipe, use a standing mixer to slowly add the dry mixture to the wet ingredients, and only mix all until homogeneous. To finish, placing the cookie dough in the refrigerator for 15 minutes will allow it to be easily scooped and maintain its round shape when baking. These are thick cookies allowing for the cake-like center.
That’s it! Now after you remove them from the oven, let the cookies cool. If they aren’t all gone within minutes, have some fun decorating them with your choice of toppings.
If you’re ready for more cookies, try our Chocolate Hazelnut Cookies.