Nutty, sweet, salty, chewy and crisp: these are EVERYTHING you want a cookie to be.
They boast triple sesame status, as they have tahini, toasted sesame oil and sesame seeds.
They are made using a technique by the amazing Sarah Kieffer, which involves banging the pan. Admittingly with not quite the same success as her recipe. But, it worked out pretty well considering these are vegan! The dough will really spread whilst in the oven, so use plenty of space apart on the baking tray.
Tahini paste varies in thickness, some are runnier than others. When making this batch, my tahini was very liquid, and I added an extra tbs of flour. If it a thick paste, use a little less flour.
makes 18 cookies
½ cup Tahini paste
½ cup coconut oil soft not liquid
½ dark muscovado sugar
½ cup caster sugar
1 ¼ cup plain flour
¼ cup oat milk or alternative
2 tbs corn flour
2 tsp vanilla extract or paste
1 tbs toasted sesame oil
1 tsp sea salt plus extra to finish
½ tsp baking powder
½ tsp bicarbonate of soda
2 tbs sesame seeds
160g dark 70% chocolate chopped roughly
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