Instructions
Mix the Base
Combine maple syrup, tahini, and vanilla in a large bowl. Whisk until perfectly homogenous.
Sift & Fold
Add salt and sift in the cocoa powder and oat flour to eliminate lumps. Fold everything together using a spatula to form a soft cookie dough.
Add Chocolate & Chill
Chop dark chocolate into chunks and fold into the dough. Cover with clingfilm and refrigerate for at least 1 hour or overnight.
Shape & Coat
Preheat oven to 170°C. Scoop tablespoon-sized portions, roll into balls, and toss in toasted sesame seeds until fully coated. Place on a lined baking tray.
Bake
Bake at 170°C for 5 minutes. Use a flat spatula to press the cookies down, then bake for another 3–5 minutes. Let cool completely on the tray to set into a fudgy texture.
Pro Tips
Texture Control
Pressing the cookies halfway through baking (Option 2) creates a rustic, irregular edge with superior texture.
Patience is Key
Don't try to move them while warm! They are extremely soft out of the oven but will harden into the perfect brownie-like bite once cool.