You can never have too many cookies or, indeed, cookie recipes, can you…?
I have been making these Chocolate Chunk Tahini Cookies on repeat lately, making them six times in the last few weeks!
I had been meaning to share them for a while, but I kept devouring the lot before I was able to take a photo…
Anyway, they are utterly delicious – chewy, crisp, fudgy and oh-so-chocolatey. You would never ever guess that they are free from refined sugars, nor would you guess that they are vegan!
Everyone I know loves these cookies, including my (very much non-vegan) parents. And the boys…well…of course they devour them!
Plus, let’s face it, chocolate and tahini are a match made in heaven! Especially with huge chocolate chunks pressed into the top of each cookie…
Now, let me go pop on the kettle while I devour the latest batch…!
Chocolate Chunk Tahini Cookies
- Makes 12 cookies –
- 4 tbsp tahini
- 3 tbsp dairy-free spread / butter / coconut oil
- 1 cup coconut sugar
- 3-6 tbsp aquafaba (chickpea brine)
- 3 tbsp freshly-brewed coffee
- 1 tsp vanilla paste
- For the dry ingredients –
- 1 cup spelt or rye flour (can use buckwheat for gluten-free)
- 1/2 cup oat flour
- 4 tbsp cacao powder
- 1 tsp baking powder
- Large pinch salt
- 100g dark chocolate chips
- 12 small squares dark chocolate
- Start by lining a large cookie tray (or two smaller baking trays).
- In a blend or electric mixer, beat together the butter, tahini and sugar until smooth and creamy. Add in 3 tbsp aquafaba, coffee and vanilla and beat once more until smooth.
- In a separate bowl, stir together the dry ingredients until well combined.
- Fold the butter / tahini mixture into the dry ingredients, stirring until completely combined. If the mixture is a little dry (it can depend on how oily your tahini is, I’ve found!), add in the extra aquafaba, one tablespoon at a time, until cookie-dough like in texture. Fold in the dark chocolate chips, then place the mixture into the fridge to firm up for half an hour.
- Preheat your oven to 180C. Using a cookie scoop or ice cream scoop, make small mounds of cookie dough and arrange on to your lined trays, leaving plenty of room between each cookie. Lightly press one square of chocolate into each cookie, then place in the oven to bake for 8-10 minutes. Remove from the oven and allow to completely cool (if your cookies are still slightly rounded, lightly – very lightly! – tap the baking tray against a firm surface).
- Once cool, enjoy the cookies or store in an airtight container for a couple of days.