The vegan version of these are just as delicious, none of us can decide which we love the most. Store these cakey cookies in an airtight container for 5 days. You could warm them briefly in the oven to give them a little crispening boost. The dough freezes well so double up and save half for a rainy day. Just defrost, then slice into portions before putting in the oven.
Ingredients
- 2 eggs
- 2 tsp baking powder
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 150g light tahini
- 110g smooth nut butter
- 100g good-quality dark chocolate broken up into squares, or chips
- 30g black and/or white sesame seeds
- A pinch of sea salt
Flexi Swap
For vegans, replace the 2 eggs with 1 large mashed ripe banana. You can also swap the nut butter for the same amount of a seed butter or tahini for a nut-free alternative.
Method
- Preheat the oven to fan 170°C/gas mark 5. Line a large baking tray with reusable baking paper.
- In a large mixing bowl, whisk the eggs then mix in the baking powder, maple syrup and vanilla extract. Add the tahini and nut butter and mix together until very well combined.
- Roughly chop the chocolate (if not using chips) and fold through the batter along with the sesame seeds.
- Measure out 16 balls of the cookie batter, roughly 1 tablespoon each, and bake for 10–15 minutes on the lined baking tray (making sure to leave a little room between each one) until the cookies are just set. Remove from the oven, sprinkle with a little sea salt and allow to cool on a wire rack before serving.
