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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.
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
baking paper, Baking tray, Bowl
How it's done
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.
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.
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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