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Chocolate Tahini Thumbprint Cookies

  • Author: Jessi Heggan
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 16 1x
  • Diet: Gluten Free

Description

Chocolate Thumbprint Cookies made with tahini, pecans and cacao nibs. No speciality flours required. 


Ingredients

Scale

Thumbprint Cookies

  • 2 cups pecan halves
  • ½ cup cacao nibs
  • 1 Tbsp chia seeds
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup maple syrup

Chocolate Tahini Fudge

  • 4oz dark chocolate, melted
  • 3 Tbsp Tahini
  • Salt Flakes (optional garnish)

Instructions

  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Add the pecans, cacao nibs, chia seeds, baking soda and salt to a food processor and pulse for 10-15 seconds or until everything is coarsely chopped. Add the maple and pulse until the dough starts to form in to a ball.
  3. Scoop out a tablespoon of dough and roll in to a ball and place on the baking sheet. Use your thumb to make an imprint in the middle of the cookie. Repeat with the remaining dough.
  4. Cook for 8-10 minutes or until slightly browned around the edges and remove from the oven. You may need to use your thumb or the back of a spoon to make an imprint again after it rises in the oven.
  5. Melt the chocolate and mix it with the tahini.
  6. Scoop 1-2 teaspoons of the chocolate filling in to each cookie. Place in the refrigerator until chocolate has set completely. Top with sea salt flakes if desired.

Keywords: Thumbprint cookies, vegan thumbprint cookies, gluten-free thumbprints, thumbprints with chocolate, chocolate thumbprint recipe, chocolate thumbprint cookie with tahini