These spell trouble for anyone on a diet, because they're far too good to stop eating after just the one!
They can be baked until chewy in the middle, or perfectly crisp all the way through, depending on your personal preference – you simply need to adjust how long you bake them for. I bake mine for 10 minutes, after which they might seem underdone – but I promise they'll firm up. After 12 minutes, they're still a little chewy after cooling, while after 13-14 minutes, they're crisp and dunkable.
A pinch of sea salt is compulsory to add the sweet and saltiness – it also really brings out the flavour of the dark chocolate. Speaking of which, I recommend you buy the best-quality chocolate you can afford, with 70% or more cacao. If you prefer a regular choc-chip cookie, simply swap the cacao powder for more flour.
I haven't tested these using a gluten-free flour blend, but I see no reason these wouldn't work. I recommend adding an extra 1-2 tbsp milk to the mixture, then see how you go.
makes approx 18
½ cup tahini paste
½ cup coconut oil – soft but not liquid
½ cup soft brown sugar
½ cup caster sugar
2 tsp vanilla extract
¼ cup oat milk or alternative
1 cup plain flour
¼ cup raw cacao powder
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp sea salt, plus extra to finish
2 tbsp cornflour
200g 70% dark chocolate, roughly chopped
2 tbsp sesame seeds
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