Nutty, sweet, salty, chewy and crisp: these are EVERYTHING you want a cookie to be.
They boast triple-sesame status, as they include tahini, toasted sesame oil and sesame seeds, and are made using a technique I learned from the amazing Sarah Kieffer, which involves banging the baking tray to create that gorgeous, wrinkled surface – admittedly with not quite the same success as her recipe! But considering these are vegan, they still work well.
Tahini paste varies in thickness, and some are runnier than others. If your tahini is very thick, use a little less flour, and if it's runny, add an extra tablespoon.
One final tip: the dough will really spread in the oven, so be sure to give your cookies plenty of space on the baking tray.
makes 18 cookies
½ cup tahini paste
½ cup coconut oil (soft, but not liquid)
1 tbsp toasted sesame oil
½ cup dark muscovado sugar
½ cup caster sugar
2 tsp vanilla extract or paste
¼ cup oat milk or alternative
2 tbsp corn flour
1¼ cup plain flour
2 tbsp sesame seeds
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp sea salt
160g 70% cocoa dark chocolate, roughly chopped
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