Welcome to another edition of “kitchen scraps”, where the leftover little recipes in my kitchen find a home. Here you will find a simple recipe I enjoyed but didn’t make the cut for a full-bodied blog post. I hope you enjoy the little wins I get to share with you here – and let me know if you give any “kitchen scraps” a try by tagging your Instagram photos #fwkitchenscraps.
Alright you guys, full disclosure? The reason there have been fewer full-bodied blog posts around here the past few weeks isn’t because I haven’t been developing recipes and conducting photoshoots – I have been, incessantly. It’s because this is our first fall in our new home, and I cannot for the life of me find it’s “light”. Just as I was adapting to summer, everything changed. And with the time change my photo-world was rocked on another level. Isn’t that silly? It may be, but it’s true. While I take some time to rediscover and get creative with the new light in our home I have been taking single snaps of some tried-and-true recipes on heavy rotation over here to share with you still.
I’ve been teasing you on my Instagram stories with these cookies the past two weeks and decided it is time. This magical flavor combo is something to be studied. You have to trust me, from the chocolate to the tahini to the peppermint and even coconut – don’t skip even one of these elements in order to experience the true magic of the cookie. Scott has proclaimed this new flavor to be his “favorite I’ve ever made”. We have been storing batches in the freezer and eating them directly out of the ice box (they are crazy good, give a few a try). And now that our stores have dried up, I’ve decided it’s time to share the recipe with you – so enjoy a few more for me okay?
I’m hoping to have my next full-post be a little health update covering all the new data from the recent tests with my naturopathic doctor – including many food allergies (no wonder I’ve felt terrible for so long). Sadly sesame seeds are one of them, and I can now only eat something with sesame once a week, tops. You know these cookies are going to make it into that rotation in the future again, but for now they are for you to enjoy. If you try these babes let me know what you think! And have the merriest week friends, I am so grateful for you. – xx
PEPPERMINT CHOCOLATE TAHINI COOKIES
Inspired by the wickedly talented Molly Yeh.
Makes 10 regular, or 5 extra large cookies.
3/4 cup light spelt flour
1/4 cup raw cacao powder (or unsweetened cocoa)
1 tablespoon arrowroot powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
pinch of ground cinnamon
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 tablespoons plain nut milk
1/4 cup light tahini
1/2 cup coconut sugar
mint dark chocolate, for topping
coconut ribbons, for topping
Preheat the oven to 350F. Line a baking sheet with parchment and set aside.
Warm the coconut oil in a small saucepan until completely melted, remove from the heat and add the nut milk, vanilla, tahini, and coconut sugar. In a medium mixing bowl combine the dry ingredients (listed spelt flour through cinnamon) and mix well with a fork. Add the wet ingredients from the saucepan to the dry and stir well. Once mixed, set aside to thicken while you chop the toppings.
Chop roughly 1 cup of coconut ribbons into smaller pieces and set aside. Now chop the mint dark chocolate bar into small chunks (about 1/2 cup total).
Using a 2 tablespoon cookie scoop, portion 10 rounded spoonfuls of dough onto the parchment lined baking sheet (or double up on your scoops to make 5 large cookies, leaving plenty of space for them to grow). Press down on each cookie to form a thick disk so they cook evenly. Top with a hefty spoonful of chopped mint dark chocolate, followed by a generous topping of the coconut ribbons.
Bake cookies for 10 to 12 minutes in the oven. Let cool on the cookie sheet on the counter before serving. The cookies will be soft. Store leftovers in an airtight container in the freezer, and if you are like us – enjoy them straight from the ice box as-is.