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.”

(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

Tahini choc chip cookiesl from Eat Green by Melissa Hemsley (Ebury Press/Philippa Langley/PA)
(Ebury Press/Philippa Langley/PA)


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.

View this post on Instagram

NEWS 🥬I’ve been so very excited to show you this…the cover of my cookbook *Eat Green* which is out and about in 10 short weeks. At some moments this year, it felt like it might never get to the printers but it's there now…WHOOP….and I can't wait to share it with you come January! . . A bit about it….*Eat Green* is over 100 easy, delicious and simple flexitarian recipes for planet-friendly eating. But what does that even mean?! It means getting the most out of all of your ingredients, cutting right back on waste, eating with the seasons, enjoying a great variety of veg and collectively helping us reduce our impact on the planet. You'll be getting lots of: . ✅tips for using up odds & ends, inspiration to get more flexible in the kitchen & out shopping. ✅ non boring ways to reinvent your leftovers & look forward to them. ✅ batch cooking advice & easy ways to save money & time & to stock up your freezer for rainy days. ✅make-ahead packed lunches for work & ways to cut down on plastic as much as you can. ✅ family-friendly dishes & healthy spins on comfort food favourites to keep everyone happy. ✅ 30 minute dinners & one pot meals & one tray bakes for quick fuss free weeknight wins. ✅ plus an A-Z guide of practical ideas for using up veg ends & *scraps* that you might usually throw away. . . Rethinking waste & enjoying fruit & veg in it's full glory. . Every recipe has simple swaps so that quality meat and fish can be added in or taken away as you like, so everyone can enjoy each recipe, whether they are an omnivore, vegetarian or someone who eats consciously but label free! . Knowing that zero waste is not achievable for many of us, I hope that you'll find cooking from *Eat Green* will be a helping hand in the first steps to a more sustainable way of eating. . . We all want a lovely comforting dinner to come home too, don't we? So at the heart of this, it's a celebration of simple really good food that anyone can cook and everyone can savour. Hope you'll enjoy it and find it super useful 💚

A post shared by Melissa Hemsley 🌱feelgood food (@melissa.hemsley) on

Eat Green by Melissa Hemsley, photography by Philippa Langley, is published by Ebury Press, priced £22. Available now.