“The vegan version of these are just as delicious, none of us can decide which we love the most,” says food writer Melissa Hemsley. “Store these cakey cookies in an airtight container for five 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
Ingredients
- 2 eggs (or one large mashed ripe banana for vegan version)
- 2 tsp baking powder
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 150 g light tahini
- 110 g smooth nut butter
- 100 g good-quality dark chocolate broken up into squares, or chips
- 30 g black and/or white sesame seeds
- A pinch of sea salt
Method
- Preheat the oven 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 one 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 cool on a wire rack before serving.
Notes
Nutrition
Eat Green by Melissa Hemsley, photography by Philippa Langley, is published by Ebury Press.
How to make Rita Serano’s vegan fudge
Best-selling Melissa Hemsley cook books
Stuck for inspiration? Check out our list of best-selling Amazon products!
No products found.
You may be interested in…
This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.
