No one can resist a chocolate chip cookie especially these tahini ones – packed full of good dark chocolate and a healthier version – a big thumbs up all round! There’s also a vegan alternative at the bottom of the recipe as well.
Tahini Choc Chip Cookies by Melissa Hemsley
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.
- 2 eggs
- 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
- 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 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 cool 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 butter or tahini for a nut-free alternative. Recipe and image extracted from Eat Green - Delicious Flexitarian recipes for planet - friendly eating - Melissa Hemsley, Ebury Press Buy now from Amazon.co.uk