Prep time:
Cooking time: 15 minutes
Total time:
Serves: 16
2 eggs
2tsp baking powder
4tbsp maple syrup
2tsp vanilla extract
150g light tahini
110g smooth nut butter
100g good-quality dark chocolate, broken up into squares, or chips
30g black and/or white sesame seeds
Pinch of sea salt
The vegan version of these are just as delicious, none of us can decide which we love the most. Store these cakey cookies in an airtight container for 5 days. You could warm them briefly in the oven to give them a little crispening boost. The dough freezes well so double up and save half … Continue reading "Eat Well : Tahini Choc Chip Cookies"
The vegan version of these are just as delicious, none of us can decide which we love the most. Store these cakey cookies in an airtight container for 5 days. You could warm them briefly in the oven to give them a little crispening boost. The dough freezes well so double up and save half for a rainy day. Just defrost, then slice into portions before putting in the oven. Flexi Swap: For vegans, replace the 2 eggs with 1 large mashed ripe banana. You can also swap the nut butter for the same amount of a seed butter or tahini for a nut-free alternative. This recipe is from Eat Green by Melissa Hemsley (Ebury Press, £22, hardback) melissahemsley.com
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