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Wasabi swirl chocolate cookies 30 minutes

Black sesame chocolate cookies with a wasabi glaze? Yep you heard right!

A few days ago was 'international chocolate chip cookie day'. Apparently there's a day for everything? How annoying. It was hard to ignore had images of cookies on my twitter feed all day. So despite today not being a day devoted to cookies I decided to go ahead and make some anyway because yolo.

I don't know if you guys ever had the wasabi flavoured chocolate that Lindt makes i did for the first time a few years back. I was intrigued by it it's a strange idea especially if you're used to have wasabi with sushi. Wasabi mixed into anything else just feels like it wouldn't work. Like why would anyone want that in a dessert? Goes to show that sometimes it's a good idea to play around with flavours mixing tastes you like together will not always yield good results but in this case it did.

I wanted to mix the wasabi directly in the cookies at first but after reading a lot about baking with it I decided to just apply it after in the form of a glaze. People were saying that the taste 'fades' significantly when heated didn't want that! Wanted a wasabi punch-in-the-face taste.

It doesn't taste too strong and like Lindt wasabi chocolate bars it adds just the right amount of kick! It isn't a punch-in-the-face level of strong don't worry. I know not everyone likes that.

The cookie base was adapted from 'oh she glows' 's Double chocolate chunk cookies recipe. Visit her fantastic blog for more recipes!

-Rekka

Cookies

flax seeds1 tbspwater3 tbspblack sesame seeds1/4 cupcoconut oil1/4 cupsoy yogurt2 tbspbrown sugar1/3 cupsugar1/3 cupvanilla extract1 tspbaking soda1/2 tspbaking powder1/2 tspsea salt1/2 tspcocoa powder2 tbspoats1 1/2 cups, coarsely groundsoy milk2 tsp

Glaze

powdered sugar1/2 cupwasabi powder1 tbspsoy milk1 1/2 tbsp

    13 cookies

  • Preheat oven to 350F.
  • Mix 1 tbsp ground flax seeds with 3 tbsp water. Let thicken.
  • Put 1/4 cup of black sesame seeds in a non-stick pan at medium heat, roast until they begin to pop. Let cool, mix with 2 tbsp soy yogurt and pulse in an immersion blender or mortar and pestle until smooth. You can make your own quick soy yogurt or sour milk, add apple cider vinegar to soy milk 1 1/4 tbsp for every 1 1/4 cup of milk
  • Add to the bowl with the flax seeds along with a 1/4 cup of coconut oil, 1/3 cup cane sugar, 1/3 cup brown sugar and 1 tsp of vanilla extract. Stir well.
  • Take 1 1/2 cups of steel cut oats, break it down into 'coarse' flour with a food processor or with an immersion blender. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!
  • Add the dry ingredients one by one, mixing thoroughly in-between. Add 1/2 tsp of baking soda, 1/2 tsp of baking powder, 1/2 tsp of sea salt, 2 tbsp of unsweetened cocoa powder, the coarsely ground 'oat' flour as well as 2 tsp of soy milk
  • Take 1 generous tbsp of cookie dough and form into a ball, put onto a baking sheet lined with parchment paper. Flatten a bit with the palm of your hand. Bake for 13 minutes, let cool on the baking sheet for 10 min and then transfer to a cooling rack.

Glaze

  • Mix a 1/2 cup of powdered sugar and 1 tbsp of wasabi powder together. Add 1 1/2 tbsp of soy milk in gradually while mixing, add more if need be. Apply glaze to cookies!I don't have any fancy glazing tools so i just used a ziploc bag! Just put the glaze in the bag and cut the end off one of the corners, squeeze the glaze through the hole and voila!
#dessert

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