Tahini chocolate chip cookies
Ingredients
for 16 pieces
250 g | tahini (sesame paste) *-* |
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 |
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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