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Tahini chocolate chip cookies
Nutrition facts per serving:
- Energy in kcal about 185
- Fat about 13g
- Carbohydrates about 17g
- Protein about 4g
This is needed
This is needed
for 16 piece
Cookie dough
- 0.75 dl maple syrup
- 250 g tahini (sesame paste) or peanut butter
- 2 tbsp coconut oil, melted
- 50 g coconut palm sugar (or cane sugar)
- 2 tbsp oat drink or almond milk
- 120 g white flour
- 0.5 tsp salt
- 1 tsp vanilla paste
- 1 tsp sodium bicarbonate
- 100 g vegan, dark chocolate, coarsely chopped
Tools
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- baking paper, Baking tray, Bowl
And that's how it's done
And that's how it's done
Cookie dough
Combine the tahini with all the other ingredients up to and including the oat milk, mix well using the whisk on a hand mixer. Add the flour and all the other ingredients up to and including the vanilla paste, mix to form a homogeneous dough. Mix in the chocolate, cover the dough and chill for approx. 20 mins.
To shape
Using a teaspoon, shape the cookie dough into approx. 16 mounds and arrange on a tray lined with baking paper, leaving plenty of room between each cookie.
To bake
Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
