The fact that miso and olive oil are best friends is definitely no secret here :)

Combined with tahini and plenty of chocolate, these cookies are sweet, salty, and full of umami. Slightly crispy on the outside, soft and tender on the inside – these cookies are a taste experience you have to try! Perfect for those who love exciting and unusual flavors, but still want to enjoy a healthy treat. Have fun!

This amazing recipe was gifted to us by our friends at miso miso.

Ingredients (for 12-15 cookies)

• 1 tbsp flaxseeds
• 125 g spelt flour (type 630)
• 75 g whole-grain rye flour
• 1 tsp baking powder
• 1 level tbsp cocoa powder
• 1 pinch of salt
• 150 g dark chocolate (min. 70% cocoa)
• 100 ml Honest Toil olive oil
• 100 g tahini (sesame paste)
• 125 g coconut sugar
• 75 g maple syrup
• 1.5 tbsp rice miso miso
• 1 tbsp sesame seeds

Instructions

1. First, mix the dry ingredients: combine the flours, baking powder, and cocoa powder in a bowl. Roughly chop the chocolate and set aside 2 tbsp for topping.
2. Blend the flaxseeds in a blender until fine, then mix with 2 tbsp cold water and let sit for 10 minutes to swell.
3. Next, blend the olive oil, tahini, coconut sugar, maple syrup, and rice miso in a stand mixer until smooth. Stir in the swollen flaxseeds. Then fold in the flour mixture and, finally, the chocolate.
4. Cover the dough and refrigerate for at least 2 hours.
5. Form the cookies: Preheat the oven to 180°C (350°F) for top/bottom heat (160°C/320°F for convection) and line two baking trays with parchment paper. Shape the dough into about 12-15 balls, place them on the trays, flatten them slightly, and sprinkle with the remaining chocolate and sesame seeds.
6. Bake the cookies on the middle rack for about 12 minutes. Remove from the oven and let cool completely. Only remove from the parchment paper once cooled.
7. Enjoy!