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.

Ingredients

16 pieces

Hint:


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
kochen@bettybossi.ch

Cookie dough

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

Baking paper , Baking tray, Bowl

How it's done

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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