Tahini chocolate chunk cookies recipe
You can never have enough chocolate cookie recipes, so add this moreish treat to your must-try list. Using tahini adds a subtle earthy flavour and a creamy richness making this recipe vegan and dairy-free.
See method- Serves 12
- Takes 1 hr 10 mins
- 286 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 200g plain flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- ½ tsp sea salt flakes, plus extra to sprinkle (optional)
- 70g dairy-free spread, diced
- 70g soft light brown sugar
- 40g caster sugar
- 150g classic 74% dark chocolate, roughly chopped
- 70g golden syrup
- 125g tahini, stirred well
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Shop ingredientsEach serving contains
- Energy
- 1195kJ 286.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 30.2gProtein 5.5gFibre 3.0g
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Method
- Preheat the oven to gas 5, 190°C, fan 170°C and line 2 large baking trays.
- Mix the flour, baking powder, bicarbonate of soda and sea salt in a bowl. Add the spread and use your fingertips to rub into the flour mix until it resembles coarse breadcrumbs.
- Stir in the sugars and chocolate. Mix in the syrup, tahini and 2 tsp water to form a smooth dough.
- Shape the mix into 12 balls and arrange on the baking trays, leaving space for them to expand. Flatten them slightly with the heel of your hand.
- Bake for 13-15 mins until golden. They'll be quite soft still, but will firm up as they cool. Leave on the tray for 5 mins before transferring to a wire rack to cool completely. Will keep for up to 3 days in an airtight container.
- Tip: No tahini? Swap for the same amount of peanut butter.
- See more Cookie recipes
Freezing and defrosting guidelines
Freeze the cookies unbaked, then bake them from frozen for 15-17 mins until golden. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
