Chocolate-Tahini and Ginger Sandwich Cookies - alive magazine

Ingredients

• 1/4 cup (60 mL) water
• 1 Tbsp (15 mL) ground flaxseed
• 1/2 cup (125 mL) coconut oil, melted
• 1/2 cup (125 mL) fancy molasses
• 1 tsp (5 mL) vanilla extract
• 2 cups (500 mL) dark or light spelt flour or gluten-free all-purpose flour
• 1/2 cup (125 mL) quick-cooking, gluten-free rolled oats
• 1 Tbsp (15 mL) ground dried ginger
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) ground cardamom
• 1/4 tsp (1 mL) ground cloves
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 tsp (10 mL) black or white sesame seeds
• 1/3 cup (80 mL) canned coconut milk
• 1/3 cup (80 mL) dark chocolate chips
• 1 Tbsp (15 mL) tahini
• 1/2 tsp (2 mL) ground ginger