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Sesame Chocolate Chip Cookies [Food Processor Attachment]

It may sound a little weird, but trust us — this is a great combination. The sesame seeds complement the chocolate chip cookie very well. We use whole seeds, but you can also substitute with tahini.
Sesame Chocolate Chip Cookies

Submitted By:

Yield:

16 servings

Total Time:

56 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • 1 cup (125 g) sesame seeds, toasted
  • ½ cup (120 ml) maple syrup
  • ½ cup (120 ml) water
  • 1 ½ cups (135 g) rolled oats
  • 1 ½ cups (175 g) almond flour
  • 2 teaspoons baking powder
  • 1 cup (175 g) bittersweet chocolate chips

Directions

  1. Preheat oven to 350°F (175°C).  Line two cookie sheets with parchment paper.  Fit the Food Processor with the Multi-Use Blade.
  2. Place the sesame seeds, water, and maple syrup  into the Vitamix container in the order listed and secure the lid. Start the machine and process for 60 – 75 seconds. Add the rolled oats, almond flour, and baking powder and secure the lid. Start the machine and process for 10 seconds. 
  3. Stop, remove the lid add the chocolate chips, scrape down the sides and bottom of the container.  Secure the lid and process for another 10 seconds. 
  4. Scoop the dough mixture onto the sheet trays. Chill in the refrigerator for 20 – 25 minutes.
  5. Once chilled, place the scooped cookie dough into the preheated oven. Bake for 15 minutes or until lightly golden brown. Remove from the oven and let cool to room temperature.

Chef's Notes

  • Sesame and chocolate aren't often thought of as going together, but they complement each other very well in this cookie recipe. We prefer maple syrup in this recipe, but date syrup can be used; however, the consistency will be different.