Comments on: Tahini, Rye & Chocolate Cookies

By: Vera (from Lisbon, Portugal)

Vera (from Lisbon, Portugal) — Mon, 05 Apr 2021 14:28:09 +0000

It took me a while, but I finally tried these. :D
They are pretty decadent and really flavourful!
I’ve halved the recipe and used coconut oil instead of butter. I also did go a little lighter on the chocolate, because I am not a sweet tooth and went for 85% cocoa solids. It’s a crowd pleaser! :)
Next time, I will try to omit the chocolate and go heavier on the tahini. Let’s see how it turns out! ;)
Thank you!

By: Green Kitchen Stories

Green Kitchen Stories — Mon, 29 Mar 2021 08:57:58 +0000

In reply to michaela. Hi, you can absolutely make it without the sesame coating. I love the crunch it adds but our kids prefer them like that. /David

By: michaela

michaela — Sun, 28 Mar 2021 15:04:36 +0000

Hi all, has anyone tried without the sesame coating? I have none and it is Sunday so panicking here… please help!

By: Megan Oliver

Megan Oliver — Sun, 14 Feb 2021 16:46:57 +0000

These are mind blowingly delicious! Thanks for the recipe :-)

By: Molly

Molly — Sun, 31 Jan 2021 08:21:37 +0000

These were incredible! We didn't have sesame seeds and subbed the rye and buckwheat flour for spelt, but they turned out amazing. Equally glorious warm and cold. Can only imagine how they would taste with the sesame seeds too

By: Helen Scarr

Helen Scarr — Sun, 20 Dec 2020 06:38:08 +0000

The tahini and sesame biscuits are gorgeous. I ate most and they lasted for three weeks. Couldn’t discard so it was lucky they lasted. Perhaps the flavour is a little sophisticated for some palettes. Good. More for me. I’m about to make another batch. Thank you so much for the recipe.

By: Helen Scarr

Helen Scarr — Sun, 20 Dec 2020 06:33:33 +0000

In reply to Natalie. Flax eggs: 1 T flaxseed meal (ground flaxseed) mixed with 2 T water. Set aside a few minutes for it to thicken. Done.

By: Weronika Bednarska

Weronika Bednarska — Mon, 23 Nov 2020 18:27:55 +0000

They are sooo goood!

By: Mia

Mia — Thu, 09 Jul 2020 19:54:35 +0000

Hej,

First time I did the version you published and cookies where amazing. Just added ashwagandha.
Just tried a version where I subbed almost everything haha. I used Rye + coconut flour instead. Subbed the sugar for more dates, subbed butter for chestnut cream and added in tahini and chocolate. It smells amazing even if my recipe might sound weird. The result was also super good.

Thanks as always for you amazing recipes and happy holidays in copenhagen

By: Aimee Kok

Aimee Kok — Tue, 26 May 2020 17:47:12 +0000

I love, love, love your cooking! We’ve enjoyed so many of your recipes at home and the pictures are gems all. Having tried almost everything in the books, I added the tahini/rye/chocolate concept (brilliant as it is on it’s own) to your other recipe of the oat meal cookies (leaving out the ginger/nutmeg on that one). More crunch, same zest to it. Highly recommend it :)