How to make Melissa Hemsley’s tahini choc chip cookies
January 18, 2020 8:00:35 AM
“The vegan version of these are just as delicious, none of us can decide which we love the most,” says food writer Melissa Hemsley. “Store these cakey cookies in an airtight container for five 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: (Makes 16)
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
1. Preheat the oven to fan 170°C/gas mark 5. Line a large baking tray with reusable baking paper.
2. 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.
3. Roughly chop the chocolate (if not using chips) and fold through the batter along with the sesame seeds.
4. Measure out 16 balls of the cookie batter, roughly one 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.
– For vegans, replace the two eggs with one 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.
Eat Green by Melissa Hemsley, photography by Philippa Langley, is published by Ebury Press, priced £22. Available now.