These have to be the easiest, quickest holiday cookie you won't have to bake. Made sweet and creamy with tahini and honey, spiced with cinnamon, ginger, and allspice, and dipped in melted dark chocolate, these cookies are essentially a festive, edible cookie dough. I add a touch of coconut flour to give the dough some structure and store in the freezer for best consistency.
As seen in the photos, you can shape these cookies two ways. Flatten them into a traditional cookie shape and dip one side into chocolate (prettier). Or — my favorite — roll them into balls and submerge in chocolate. Once the balls set up in the freezer, I like getting the textural contrast between the hard chocolate and soft dough in every bite.
If you anticipate your fridge and oven will be too full this holiday season, and you're looking for a non-traditional, no-fuss dessert, these cookies will be your new best friend. They're stored in the freezer but soften up quickly once out. So be sure to serve them directly from the freezer and enjoy immediately.
No-Bake Chocolate Gingerbread Tahini Cookies
Notes: Despite the recipe title, almond butter can be used for half or all of tahini. Dark chocolate can be in a bar form, broken up, or in coins/chips. For planning sake, note these cookies take a few hours to set up in the freezer before you can dip them in chocolate. Plan accordingly.
1/2 cup (120 ml) tahini, well mixed
2-3 Tbsp. honey (or maple syrup)
3 Tbsp. coconut flour
1 tsp. vanilla
1/2 tsp. almond extract (optional)
1/8 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
Heaped 1/4 tsp. ground allspice
Dark Chocolate Coating
40 gr (1/4 cup) dark chocolate (72%-75%)
1/8 tsp. cinnamon
1/8 tsp. allspice
Before measuring tahini, stir directly in the jar from the bottom up, to ensure the oil is mixed in well. Add tahini and remaining ingredients to a bowl. Use a spoon to combine. The mixture will continue to thicken as you stir, be patient. You should be left with a fairly stiff dough that's easy to scoop. If your tahini is on the runny side and the mixture is not getting thick, stir in another 1/2 - 1 Tbsp. of coconut flour. Taste and adjust for sweetness and spice.
Scoop 1/2 Tbsp. worth of dough using a mini cookie scoop or spoon. Roll into a ball using the palm of your hands, and set on a small baking sheet. Repeat to get 14 balls total. Leave in the shape of a ball or flatten with your fingers for a traditional cookie shape. Place in freezer to set up for 2 hours.
Once frozen, make chocolate sauce. Add chocolate to a small heat-proof glass bowl. If using a bar of chocolate, break up into small pieces. Melt in microwave (or over double boiler). Stir in cinnamon and allspice.
Add 1-2 balls to melted chocolate, use a spoon to fully coat in chocolate and remove, allowing extra chocolate to drip from spoon back into bowl. Return coated balls to tray. If making flat cookies, dip half the cookie in the chocolate and return to tray.
Place back in freezer for 30-60 minutes, or until chocolate is frozen. Store in freezer. Serve directly from freezer and enjoy within 5 minutes.