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!

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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1. In a bowl, beat the coconut oil & tahini with sugar until nice and smooth
2. 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!)
3. Mix in the wet ingredients (whipped aquafaba, vanilla) to the bowl
4. Mix in the dry ingredients then add the chocolate chips
5. Make small balls with your hands and roll into sesame seeds > place onto oven tray lined with baking paper
6. Bake in an oven preheated to 190C (170C fan) for about 10-11 minutes or until nice and golden
7. 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!)
8. 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