wasabi swirl chocolate cookies

13 cookies — 30 minutes

Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.

I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.

It doesn't taste too strong, and adds just the right amount of kick.

Quick Yogurt: To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.

flax seeds 7 g, ground
water 45 ml
black sesame seeds 35 g
canola oil 60 ml
soy yogurt 30 ml
whole cane 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

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 unrefined canola oil, 130 g (2/3 cup) of whole cane 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.

powdered sugar 55 g
wasabi powder 15 g
soy milk 30 ml

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.