Double Chocolate Tahini Heart Cookie Pops
Give me a jar of tahini and I can conquer the world. That’s how I feel. They are strong, the feels I have for tahini are.
Some may be of the opinion that I’ve posted a few too many recipes containing tahini on the blog. I say, “impossible!” I so do vehemently disagree.
Tahini is a staple in both my savory and my sweet creations. It’s just so versatile and rich and nutritious and tasty and fantastical.
And the tahini used here imparts all those things I just mentioned in these double chocolate tahini heart cookie pops.
Quite the mouthful, the title of these cookies is. But I had to fit all my descriptors in there, ya know?
You’ve probably had a tahini cookie in your lifetime. But have you ever had a chocolate tahini cookie? Or rather, a double chocolate tahini cookie? Perhaps not. So lemme tell you: you must. You must try a double chocolate tahini cookie at least once, or better yet, a thousand times in your lifetime.
And you’re highly unlikely to have had a double chocolate tahini cookie attached to a Popsicle stick in a fetching heart shape before, riiiiiight?
Well, it’s time to change that. Cuz that’s also something you should definitely try at least once. Especially with Valentine’s Day coming up next Thursday.
Yes, correct, Valentine’s Day is the reason I’m posting chocolate tahini HEART cookies today (on a Popsicle stick, because adorable much?).
Valentine’s Day is also the reason I drizzled these tahini heart cookies with white milk chocolate. Not that the melted white chocolate doesn’t also make these double chocolate cookies that much more delicious and pair impeccably with the deep tahini flavor, pshhh.
Well then. Let us talk in detail about these charming tahini cookie pops, shall we?
First, we’ve got the rich chocolate flavor from a generous amount of cocoa powder. And from a cup of bittersweet chocolate chunks dispersed throughout the chocolate dough.
And then there’s the tahini. Which adds even more depth to the cookies and tons of rich, roasted, nutty flavor.
And the texture. These cookies are soft and tender and chewy (extra chewy thanks to the tahini) and crisp on the edges.
And these double chocolate tahini cookies are also completely dairy-free. That is, if you don’t included the milk chocolate drizzle. Which is totally optional, btw.
And this supremely easy tahini cookie recipe is made in one bowl and comes together in minutes.
And you won’t be rolling out the chocolate dough and cutting out hearts with any fancy heart cookie cutters. Just your hands shall suffice.
All you’ll be doing is rounding the dough into balls and free-forming hearts with your hands. And inserting the Popsicle sticks into the cookies and baking them off straight away (yep, no fridge chilling time either).
Soft and chewy. Rich and deep. Chocolatey and nutty. Easy and quick. Adorable and the perfect Valentine’s Day treat/dessert/gift/activity.
Double chocolate tahini heart cookie pops - you be giving me all the feeeeeeeels.
Double Chocolate Tahini Heart Cookie Pops
Yield: about 24 cookies
½ cup oil*
1 cup light brown sugar, packed
2 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
½ cup tahini
3/4 cup packed flour
1/3 cup + 1 tablespoon cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chunks or chocolate chips
2-3 oz. white milk chocolate, for drizzling (optional)
-Popsicle sticks
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
2. In a large bowl, whisk together the oil and sugars until smooth. Add the egg and vanilla extract and stir vigorously until the mixture is smooth again. Mix in the tahini until fully incorporated.
3. Pour the flour, cocoa powder, baking soda, and salt over the wet ingredients and mix everything together until just combined. Stir in the chocolate chunks/chips last.
4. Round medium-large balls of dough between palms and then flatten slightly and form heart shapes with your hands. Insert Popsicle sticks into bottom of the hearts, pushing them 1/3 way up the cookie. Leave space between the cookies, as they will spread.
5. Bake 9-10 minutes, until the tops are cracked. If necessary, reform cookies as soon as you remove from oven to create more perfect heart shapes. Let the cookies sit on the baking sheets to firm up around the Popsicle sticks for at least 2o minutes before moving them.
6. If using the white chocolate, melt it in short intervals in the microwave and drizzle it over the cookies.
*Note: melted coconut oil provides the richest flavor and texture.
