Tahini chocolate chip cookies

Tahini chocolate chip cookies

Total: 40 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 185 kcal
, Fat: 13 g
, Carbohydrate: 17 g
, Protein: 4 g

Tahini is a paste made from ground sesame seeds. For a number of years now, I have been using tahini in sweet dishes as well as savoury ones. My all-time favourite treat are simple vegan chocolate cookies. In this recipe, the bitter tahini balances out the sweetness of the chocolate.


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cookie dough

250 g tahini (sesame paste) or peanut butter
50 g coconut palm sugar (or cane sugar)
¾ dl maple syrup
2 tbsp coconut oil, melted
2 tbsp oat drink or almond milk
120 g white flour
½ tsp salt
1 tsp sodium bicarbonate
1 tsp vanilla paste
100 g vegan, dark chocolate, coarsely chopped
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baking paper, Baking tray, Bowl

How it's done

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Cookie dough

Combine the tahini with all the other ingredients up to and including the oat milk, mix well using the whisk on a hand mixer. Add the flour and all the other ingredients up to and including the vanilla paste, mix to form a homogeneous dough. Mix in the chocolate, cover the dough and chill for approx. 20 mins.

To shape

Using a teaspoon, shape the cookie dough into approx. 16 mounds and arrange on a tray lined with baking paper, leaving plenty of room between each cookie.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

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