Vegan chocolate cookies with sesame and olive oil

Ingredients for 1 servings:

• 1 tbsp flaxseed, crushed
• 150 g dark chocolate, at least 70% cocoa content
• 100 ml olive oil
• 100 g sesame paste
• 120 g raw cane sugar
• 75 ml maple syrup
• 125 g spelt flour type 630 or wheat flour type 405
• 75 g rye flour type 997
• 1 tsp cream of tartar baking powder
• 1 tbsp cocoa powder
• 1 tsp cinnamon powder
• 1 pinch of salt
• sesame

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours

Mix the flaxseeds with 2 tablespoons of cold water and set aside to swell. Roughly chop the chocolate. Mix the olive oil, sesame paste, cane sugar, and maple syrup with a hand mixer until smooth. Add the swollen flaxseeds. Stir in the flour, baking powder, cocoa, cinnamon, and salt. Set aside about 2 tablespoons of the chocolate for decoration. Fold in the rest. Then chill the dough in the refrigerator for at least two hours or overnight. Form the dough into walnut-sized balls, place them on a baking sheet lined with baking paper, and flatten slightly with the palm of your hand. Sprinkle the cookies with the remaining chocolate and sesame seeds. Bake at 160°C (convection oven) for about 10 minutes. The cookies should still be soft when you remove them from the oven. Let them cool completely on the baking sheet and then store them in a cookie tin. They will keep for several days this way.