Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Wasabi Swirl Chocolate Cookies

Servings: 13

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• flax seeds (7 g, ground)
• water (45 ml)
• black sesame seeds (35 g)
• canola oil (60 ml)
• soy yogurt (30 ml)
• natural brown sugar (130 g)
• vanilla extract (5 ml)
• sea salt (1.25 g)
• cocoa powder (10 g)
• rolled oats (140 g, ground)
• soy milk (10 ml)
• powdered sugar (55 g)
• wasabi powder (15 g)
• soy milk (30 ml)

Directions

• Preheat oven to 180 °C (350 °F).
• Mix 7 g (1 tbsp) of ground flax seeds with 45 ml (3 tbsp) of water (this is your 'flax egg'). Let thicken.
• Sautee 35 g (1/4 cup) of black sesame seeds in a non-stick pan at medium heat, roast until they begin to pop. Let cool.
• Mix the sesame seeds with 30 ml (2 tbsp) of soy yogurt and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.
• In a bowl, add the flax seed 'egg' to the sesame mix, along with a 60 ml (1/4 cup) of canola oil, 130 g (2/3 cup) of natural commercial brown sugar and 5 ml (1 tsp) of vanilla extract. Stir well.
• Take 140 g (1 1/2 cups) of rolled oats, break it down into 'coarse' flour with a mortar and pestle. 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 1.25 g (1/4 tsp) of salt, 10 g (2 tbsp) of unsweetened cocoa powder, the coarsely ground 'oat' flour as well as 10 ml (2 tsp) of soy milk
• Take 1 generous spoonful of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.
• Bake for 13 minutes, let cool.
• Mix 55 g (1/2 cup) of powdered sugar and 15 g (1 tbsp) of wasabi powder together.
• Add 30 ml (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 (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.

Nutrition Data (Per Serving)