Vegan tahini chocolate chip cookies
Recipe by Michelle Lopez, from Hummingbird High.
- Makes
- About 25
Ingredients
- Plain flour 255 g
- Baking powder 1½ tsp
- Bicarbonate of soda ½ tsp
- Kosher salt 1 tsp
- Coconut oil, melted and cooled 113 g
- Tahini, stirred very well 89 g
- Water 85 g
- Vanilla extract 2 tsp
- Organic brown sugar, packed 265 g
- Vegan dark chocolate (70%+), chopped 284 g
Method
- Whisk together the flour, baking powder, bicarbonate of soda and salt.
- Mix the cooled coconut oil, tahini, water and vanilla until combined.
- Mix in the sugar. Gradually fold in the dry ingredients until just combined, then fold through the chocolate.
- Cover and chill for 10 minutes. Meanwhile, heat the oven to 180°C conventional and line two trays.
- Scoop 3-tablespoon balls onto the trays, at least 7.5 cm apart.
- Bake one tray at a time for 12 minutes, until the edges are set but the centres still gooey.
- Leave on the tray for 20 minutes; the puffed cookies will settle and crack as they cool.
Scale
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