Print
Double Chocolate Seedy Cookies
Ingredients
Units
Scale
- 1/2 cup olive oil
- 1 cup sugar
- 1/4 cup tahini
- 1 egg and 1 yolk
- 2 teaspoon vanilla
- 1–1/4 cups oat flour
- 1/4 cup cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup pumpkin seeds
- 1 tablespoon each; hemp, chia, poppy, and sesame seeds
- 1/2 cup chopped chocolate
Instructions
- In a large bowl stir the olive oil, tahini, eggs, sugar, and vanilla.
- In a smaller bowl whisk together the flour, baking soda, baking powder, espresso, and salt.
- Add about half of the dry ingredients to the wet, stir, then add the rest. Lastly fold in the seeds, pumpkin seeds, and chocolate.
- Scoop the batter into cookies bowls on a lined baking tray and pop in the fridge to chill for 15-20 minutes.
- Preheat the oven to 350°F
- Bake the cookies for 8-10 minutes
- Let cool
