These chocolate tahini cookies are soft in the middle with slightly crisp edges. They take one bowl, a spoon and about 10 minutes to get ready for the oven.
There’s no butter and no need to chill the dough. Tahini keeps the cookies soft and gives them a light sesame flavour that goes really well with dark chocolate.
Ingredients
Makes 10-12
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120g tahini
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80ml maple syrup
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40ml plant-based milk
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1 tsp vanilla extract
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100g plain flour
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30g cocoa powder
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½ tsp baking powder
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¼ tsp salt
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60g dark vegan chocolate, roughly chopped
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1 tbsp sesame seeds, optional
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Flaky sea salt, optional
Method
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Heat the oven. Set it to 180°C / 160°C fan and line a baking tray with baking paper.
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Mix the wet ingredients. Put the tahini, maple syrup, plant milk and vanilla into a bowl. Stir until smooth.
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Add the dry ingredients. Add the flour, cocoa powder, baking powder and salt. Mix until you have a thick dough.
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Add the chocolate. Stir through most of the chopped chocolate, keeping some back for the tops.
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Shape. Divide the dough into 10-12 pieces and roll into balls. Place them on the tray and flatten them slightly.
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Bake. Bake for 10-12 minutes. The edges should look set but the centres should still be soft.
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Finish. Push the remaining chocolate into the tops while they're warm. Sprinkle with sesame seeds and flaky salt if you like.
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Cool. Leave them on the tray for 5-10 minutes before eating.
Pro tips
- The cookies should look slightly underbaked when they come out. They’ll firm up as they cool, but the middle should stay soft.
- Oat, soy or almond milk all work here.
- You can use chocolate chips instead of chopped chocolate, although chopped chocolate gives you bigger melted pieces.
- A little flaky salt on top is worth adding. It works especially well with the dark chocolate.
- Add a little espresso powder for a stronger flavour, or some chopped hazelnuts for crunch.