Desserts
Tahini Dark Chocolate Chip Cookies
Crisp edges, chewy centers, and pools of dark chocolate, with tahini in place of butter for a nutty, grown-up finish. Entirely vegan.
Prep
15 min
Cook
12 min
Total
27 min
Serves
18
Ingredients
Difficulty: Easy
- 120g tahini
- 150g brown sugar
- 60ml maple syrup
- 60ml plant milk
- 1 tsp vanilla
- 220g plain flour
- 1 tsp baking soda
- 1/2 tsp salt
- 200g dark chocolate, chopped
Method
- 1
Whisk the tahini, brown sugar, maple syrup, plant milk, and vanilla until smooth and glossy.
- 2
Fold in the flour, baking soda, and salt, followed by the chopped dark chocolate.
- 3
Chill the dough for 30 minutes, then scoop onto lined trays with room to spread.
- 4
Bake at 180C for 11 to 12 minutes until the edges are set but the centers still look soft.
- 5
Let the cookies firm up on the tray for 10 minutes before moving them.