Chocolate Tahini Thumbprint Cookies
Chocolate Tahini Thumbprint Cookies is :
caveman , gluten free , dairy free , lacto ovo vegetarian , primal , fodmap friendly , veganBy Jessi's Kitchen
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.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.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.Melt the chocolate and mix it with the tahini.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.
Wine Pairing :
- cream sherry
- moscato dasti
Thumbprint Cookie on the menu? Try pairing with Cream Sherry, Madeira, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.