Tahini Choc Chip Cookies
Makes 16 cookies, takes 25 mins
The vegan version of these are just as delicious, none of us can decide which we love the most. Store these cakey cookies in an airtight container for 5 days. You could warm them briefly in the oven to give them a little crispening boost. The dough freezes well so double up and save half for a rainy day. Just defrost, then slice into portions before putting in the oven.
Tahini choc chip cookies by Melissa Hemsley Photo: Supplied
Ingredients
- 2 eggs
- 2 tsp baking powder
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 150g light tahini
- 110g smooth nut butter
- 100g good-quality dark chocolate, broken up into squares or ships
- 30g black and/or white sesame seeds
- A pinch of sea salt
Method
Preheat the over to fan 170°C/gas mark 5. Line a large baking tray with reusable baking paper.
In a large mixing bowl, whisk the eggs then mix in the baking powder, maple syrup and vanilla extract. Add the tahini and nut butter and mix together until very well combined.
Roughly chop the chocolate (if not using chips) and fold through the batter along with the sesame seeds.
Measure out 16 balls of the cookie batter, roughly 1 tablespoon each, and bake for 10-15 minutes on the lined baking tray (making sure to leave a little room between each one) until the cookies are just set. Remove from the oven, sprinkle with a little sea salt and allow to cook on a wire rack before serving.
Flexi Swap: For vegans, replace the 2 eggs with 1 large mashed ripe banana. You can also swap the nut butter for the same amount of a seed better or tahini for a nut-free alternative.
Extracted from EAT GREEN by Melissa Hemsley, pubilshed by Ebury Press, Random House UK. Photography by Philippa Langley.
