Fudgy chocolate cookies enriched with tahini to boost up your energy. Enjoy as an afternoon snack or as a treat after dinner.
Vegan tahini chocolate cookies
Course: Snacks, Something SweetDifficulty: EasyServings
12
big cookiesPrep time
30
minutesCooking time
40
minutesFudgy chocolate cookies enriched with tahini to boost up your energy. Enjoy as an afternoon snack or as a treat after dinner.
Ingredients
60 g margarine at room temperature
60 g oat milk at room temperature
100 g demerara sugar
60 g muscovado sugar
180 g plain flour
40 g corn starch
30 g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
150 g tahini (well stirred and at room temperature)
100 g chopped dark chocolate
- To finish
30 g white sesame seeds
Method
- Mix together the margarine, oat milk and sugars
- Sift in the flours, cocoa powder, baking powder, baking soda and sea salt
- Stir in the tahini (make sure you stirred it well first) and chopped chocolate
- Let the cookie dough rest for at least 30 minutes (even better if left overnight in the fridge)
- Make 10 -12 cookies with the help of an ice cream scoop- you can leave the balls as they are for a chewier cookie or flatten them slightly for a crunchier cookie.
- Sprinkle sesame seeds on top.
- Bake for 12 minutes at 180 C – don’t worry if they look undercooked, they’ll become much more solid out of the oven and you want a fudgy middle.
