The Sol Journal

Hojicha Tahini Cookies

recipes

Hojicha Tahini Cookies

07 October, 2025

A perfectly balanced treat—these earthy, antioxidant-rich cookies blend creamy tahini, miso, and Organic Hojicha Powder for a nourishing twist on indulgence.

MAKES 12 COOKIES GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR-FREE

Earthy, nutty and a little indulgent—these cookies bring together our Organic Hojicha Powder with tahini, miso and dark chocolate for a delicious blend of salty and sweet flavours. Naturally lower in caffeine than matcha, Hojicha is rich in antioxidants and gentle on digestion, making these the perfect after dinner treat to enjoy in the evening.

Ingredients

1 ¼ cup gluten-free plain flour
¼ cup tapioca starch
½ tsp baking soda
½ cup extra virgin olive oil
½ cup monk fruit sweetener
⅓ cup unhulled tahini
1 large egg
2 tbsp red miso paste
2 tsp vanilla extract
1 tbsp Sol Cleanse Organic Hojicha Powder
80g dark baking chocolate, roughly chopped
1 tbsp sesame seeds

Method

  1. Preheat the oven to 180°C and line two baking trays with baking paper.
  2. In a large bowl, whisk together the gluten-free flour, tapioca starch and baking soda.
  3. In a separate medium bowl, whisk the olive oil, monk fruit, tahini, egg, miso paste and vanilla extract until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold through the Organic Hojicha Powder and dark chocolate, be careful not to overmix.
  5. Roll the dough into 12 balls and place on the baking tray, allowing a 2-inch gap between each ball. Sprinkle sesame seeds on each cookie.
  6. Bake for 12–14 minutes, until the edges are golden and the centres are still slightly soft. Cool on the tray for 5 minutes before transferring to a rack.

Keep in an airtight container at room temperature for up to 3 days (if they last that long!).