sovegan.com
Tahini Chocolate Chip Cookies
Our hunt for the perfect vegan cookie continues! This time we turn to tahini, which gives these chewy and caramel-y chocolate chip cookies a lovely rich flavour.
Ingredients
Ingredients
- vegan butter, (1/3 cup)
- dark brown soft sugar, (1/2 cup)
- white granulated sugar, (1/2 cup)
- tahini, (1/3 cup)
- plant-based milk, we use oat
- vanilla extract
- plain flour, (1.5 cups)
- cornflour
- baking powder
- bicarbonate of soda, (baking soda)
- salt
- 70% dark chocolate, roughly chopped
Method
- 1
If you haven’t already, leave the butter at room temperature until it’s soft. Then cream together the butter and the sugars in a large mixing bowl by stirring with a wooden spoon or spatula until they’re combined.
- 2
Next add the tahini, plant-based milk and vanilla extract to the same bowl, and stir gently to combine and be careful not to over-mix.
- 3
To the same bowl, add the flour, cornflour, baking powder, bicarbonate of soda and 1/2 teaspoon of salt, then keep folding gently until all the ingredients are combined.
- 4
Lastly, fold in the chopped dark chocolate, then shape the cookie dough into 10 evenly-sized balls. Place the balls on a plate and chill in the fridge for 20 minutes.
- 5
Preheat the oven to 160°C fan / 350°F and line 2 large baking trays with baking paper.
- 6
Add the balls to the baking trays (be sure to give them enough space so they don’t touch when they flatten out) and bake for 16-18 minutes or until they just begin to turn golden around the edges.
- 7
Leave the cookies to cool for 5 minutes, then transfer to a wire rack and sprinkle some extra salt on top. Leave to cool for at least a further 15-20 minutes before eating. These will last for 2-3 days somewhere cool in an airtight container.
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Community reviews
Rated 5 out of 5 from 1 review
- Diana
“delicious even without choc chips!”