Tahini choc chip cookies

Tahini choc chip cookies from Eat Green by Melissa Hemsley (Ebury Press/Philippa Langley/PA)

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Nutrition Facts

Amount Per Serving

Calories 157 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 21mg7%

Sodium 54mg2%

Potassium 167mg5%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 8g9%

Protein 5g10%

Vitamin A 50IU1%

Vitamin C 1mg1%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Delicious cakey chocolate chip cookies

Prep Time15

Cook Time15

Total Time30

Course: Snack

Servings: cookies

Calories: 157kcal

Author: Melissa Hemsley

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

For vegans, replace the two eggs with one large mashed ripe banana. You can also swap the nut butter for the same amount of a seed butter or tahini for a nut-free alternative.

Nutrition