
Cha’s CHEEKY Chocolate Chip Tahini Cookies
These cheeky cookies are inspired by Edd Kimber (The Boy Who Bakes) but we’ve put a plant-based twist on them and reduced the sugar a touch – trust us, you don’t need it! Vegan, gluten free and oh soo delicious!
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Ingredients:
60g wholemeal rye flour or GF oat flour
25g Chestnut flour
24g Brown rice flour or gluten-free flour (we love Dove Farm’s)
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
50 Coconut oil
37g Tahini
100g coconut sugar (or light brown sugar)
40g Aquafaba (chickpea water from a tin of chickpeas: drain it from the tin!)
½ tsp cream of tartar
½ tsp vanilla
125g Chocolate chips
Sesame seeds
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Method
- In a bowl, beat the coconut oil & tahini with sugar until nice and smooth
- Drain the aquafaba from a tin of chickpeas, add the cream of tartar and whip until white and fluffy (like whipped egg whites, but softer!)
- Mix in the wet ingredients (whipped aquafaba, vanilla) to the bowl
- Mix in the dry ingredients then add the chocolate chips
- Make small balls with your hands and roll into sesame seeds > place onto oven tray lined with baking paper
- Bake in an oven preheated to 190C (170C fan) for about 10-11 minutes or until nice and golden
- Remove from the oven and let cool down (the cookies are still quite soft but will get sturdier when cooling down, until nice and crispy!)
- For extra yumminess, drizzle with or dunk into chocolate sauce (see above)!!
Top tips:
- We use our kitchen aid + paddle, but you can do it with a fork. If the coconut oil is too hard, just soften it in the microwave
- Aquafaba takes longer to whip than egg whites and the cream of tartar is here to help, but don’t worry if you can’t get to soft or hard peaks: As long as it’s well whipped and foamy, it’ll do the job
- If you like your cookies chunkier / less flat, wrap your cookie dough in cling film & refrigerate for 15 min before baking: it prevents the cookies from spreading during baking