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Chocolate sesame cookies

Alice - RicetteVegolose
Makes 15 to 20 cookies.


  • 115 g spelt flour
  • 10 g cocoa powder
  • 30 g tahini
  • 40 g rice malt or honey for those who are not vegan
  • 1/2 teaspoon baking soda
  • water


  • Mix tahini with rice malt until creamy, smooth and homogeneous.
  • Mix in a separate bowl the flour, cocoa and baking soda.
  • Combine the dry ingredients to the tahin and malt cream and knead by hand adding water at room temperature as required to obtain a compact and homogeneous dough. Let the dough rest in the fridge for about twenty minutes.
  • Turn on the oven to 350°F and take the cookie dough out of the fridge.
  • Roll out the pastry with a rolling pin to a thickness ranging from half a to 2-3 mm. If you spread out the highest cookies will be softer, if you spread out thinner instead you will have more dry and crumbly biscuits.
  • Cut the pastry lying in preferred forms and put the cookies on a baking sheet covered with parchment paper.
  • Once formed all the cookies bake and cook for 10 minutes. After this time, turn off the oven and let the cookies inside until the oven has cooled. In this way, the cookies will eventually cook exploiting the residual heat of the oven.


Store the cookies in a tin or an airtight container; they will keep fragrant for several days.
You can cut che cookie dough using molds, if you prefer, and reuse dough leftovers as you want, like traditional sweet shortcrust pastry.