100gvegan butter, soft/room temperature(e.g. naturli or nuttelex)
80graw sugar
40ggolden syrup
120gbuckwheat flour
1/2tspbaking powder
20gcocoa powder
80gsesame seedsI like to use a mix of white and black sesame seeds
Instructions
Cream the vegan butter, raw sugar and golden syrup until fluffy and light. This takes about 8 minutes.
Add the buckwheat flour, baking powder and cocoa powder and fold it into the creamed butter until a cookie dough forms.
Add half of the sesame seeds and fold them into the cookie dough.
Spread the rest of the sesame seeds evenly onto cling wrap. Add the cookie dough onto the cling wrap and shape it into a roll.
Put the cookie dough into the freezer for at least 40 minutes.*
Preheat the oven to 180°C fan.
Slice the roll into 10 even slices and bake the cookies at 180°C for 12 minutes.
The cookie dough lasts well in the fridge for up to 4 days or in the freezer for a couple of weeks. Feel free to only slice the amount of cookies of the roll that you'll eat at that moment in time and keep the rest in the fridge or freezer for your next cookie emergency.
Notes
*You can leave the cookies in the freezer overnight or even for a couple of days, if you don't want to use (all of) them right away.
Keyword chocolate, cookies, sesame seeds
Nutrition Facts
Sesame-Chocolate Cookies
Amount Per Serving (45 g)
Calories 205Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 3.7g
Monounsaturated Fat 5.3g
Cholesterol 0mg0%
Sodium 113mg5%
Potassium 140mg4%
Carbohydrates 22.7g8%
Fiber 2.9g12%
Sugar 11.5g13%
Protein 3.3g7%
Vitamin A 0.7IU0%
Vitamin C 0mg0%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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