Chocolate Tahini Snowflake Cookies
Mixer with Paddle Attachment
1oz Cookie Scoop
4 Small Bowls
Gently melt the chocolate and leave off to the side to cool slightly.
Mix warm water and ground flax seeds together and let stand 5 min (will become mucilaginous).
Sift dry ingredients together and set aside.
In a mixer fitted with a paddle attachment, cream “butter”, brown sugar and tahini until light and fluffy (3-4min).
Add melted but cooled chocolate (~90-100*F) into creaming mix and mix to combine.
Scrape the bowl and attachment, making sure the mix is fully homogenous and lump free.
Add dry ingredients into mixer and pulse on, off, on, off until you can turn on without the dry ingredients flying out.
Mix dough until “just mixed”. Remove attachment and scrape down to the bottom of the bowl making sure the dough is mixed.
Remove dough and press into a 1½“- 2” thick package, wrap in plastic and let chill 6hr-overnight.
Pre-heat oven to 350*F
Line baking sheet with parchment paper or silicone mat.
Scoop dough into 30g balls (or use a 1oz cookie scoop).
Roll dough ball in granulated sugar, then roll in sifted powdered sugar.
Bake ~7min. Rotate pan in oven to promote even baking then bake 5-7min or longer depending on your cookie preference.