Chocolate Cookies with Sesame Seeds

Instructions

1. To toast sesame seeds, heat a pan over medium heat. Add the sesame seeds and toast them for about 2 to 3 minutes. They will become fragrant first and then will start to turn golden. Make sure to constantly stir them so that they don't burn. Once the sesame seeds are toasted, transfer them to a plate and set aside to cool.
2. In a large bowl, add the spelt flour, 1/4 cup sesame seeds, coconut sugar, cocoa powder, baking powder and salt. Mix well to combine.
3. Add the melted coconut oil, melted dark chocolate and eggs. Mix first with a wooden spoon and then knead with your hands until the dough sticks together. You can put the dough into a fridge for about 20 minutes to make it easier to handle. I didn't do that because I find it easier to work with when it's soft.
4. Pre-heat the oven to 350F.
5. Place the remaining 1/2 cup of toasted sesame seeds in a small bowl. Scoop pieces of dough about 1 1/2 tablespoon each and roll into balls. Then roll them in the sesame seeds making sure they are evenly covered. Press each ball slightly to form cookies. Place them on the baking sheet covered with a parchment paper and bake for 25 minutes.
6. Take the baking sheet out of the oven and let the cookies cool completely. Store in an airtight container in the fridge for up to 1 week.