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Tahini Chocolate Chip Cookies

The recipe for these heavenly gluten-free cookies has been adapted from ‘Eat Green - Delicious Flexitarian recipes for planet - friendly eating’, by Melissa Hemsley. As stated in this book, the eggs can be replaced by one large ripe banana to make a vegan version of the cookies. The combination of tahini, nut butter and chocolate chips, give these cookies an unbelievably delicious and unique flavour. What’s more they are incredibly easy to make!

Ingredients - enough for 16 cookies

  • 800g Walnuts
  • 2 eggs
  • 2 tsp baking powder
  • 4 tbsp agave nectar
  • 2 tsp vanilla extract
  • 150 g light tahini
  • 110 g smooth almond butter (or any other nut butter)
  • 100 g good-quality milk chocolate, broken up into squares, or chips
  • Salt & pepper to taste
  • 30 g black and/or white sesame seeds
  • A pinch of sea salt

Method 

  • Preheat the oven to fan 170°C/gas mark 5. Line a large baking tray with baking paper.
  • In a large mixing bowl, whisk the eggs then mix in the baking powder, agave nectar and vanilla extract. Add the tahini and almond 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.

Alternative ingredients: dark chocolate can be used instead of milk chocolate, but with the former, more agave nectar should be used (6-8 spoons). Also, instead of agave nectar, maple syrup can be used.

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