Black sesame, salt and choc chunk cookies


Words and imagery Jody Vassallo // @jodyvassallobeautifulfood

Black Sesame Cookie.jpg

Black sesame salt and choc-chunk cookies

Makes 12

1 cup (250 g) black tahini

2/3 cup (160 g) coconut sugar

1 egg, lightly beaten

100 g dark chocolate, roughly chopped

rough sea salt

Preheat the oven to 180°C. Line a large baking tray with baking paper.

Place the tahini, sugar and egg in a bowl and mix until mixture comes away from the side of the bowl and forms a ball similar to a dough consistency.

Shape tablespoons of the tahini mixture into balls, place on the prepared tray and flatten slightly. Top with the chopped chocolate and sprinkle with a little salt. Bake for 10–12 minutes.


For more glorious Ayurvedic recipes, check out Jody’s book The Yogic Kitchen  ($39.99, HQ Non Fiction).

Emma Vidgen