There is something irresistible about tahini and miso together! The saltiness of the miso marries beautifully with sesame, buckwheat and dark chocolate chunks! Contrary to it’s name, buckwheat is a gluten-free seed and part of the rhubarb family! I usually grind whole buckwheat groats to a flour in my vitamix blender however, you can simply buy buckwheat flour at the grocery store.
Ingredients:
- 6 tbsp. of room temperature coconut oil
- 1/3 cup of well-stirred organic tahini
- 2 heaping tsp. of chickpea miso (or any other light miso)
- 1/2 cup coconut sugar
- 3 Tbsp. of unsweetened plant based milk
- 1 tsp. vanilla extract
- 11/4 cup buckwheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup of dark chocolate chunks
- finishing salt ( such as Maldon, optional but highly recommended!)
In a large bowl, with electric beaters, beat together coconut oil, tahini, coconut sugar, and miso. Beat until creamy. Add milk and vanilla extract.
In a medium sized bowl, stir together buckwheat flour, baking powder, and baking soda.
Beat the flour mixture into the coconut sugar/coconut oil mixture until well combined. Mix the chocolate chunks in with your hands. Set the dough in the fridge for an hour to set up.
Pre-heat your oven to 350 F. Roll the dough into 11/2 in. balls. Place on an oiled or parchment lined cookie sheet (or a silicone sheet) about 11/2 in. apart. Press down gently with your palm to flatten just slightly. Sprinkle a bit of finishing salt on top of each cookie.
Bake 13-15 min. until edges are lightly browned. The cookies will be fairly soft as they come out of the oven but will firm up as they cool. Allow cookies to cool for 10 minutes before transferring to a plate or cooling rack.
