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Tahini chocolate chunk cookies recipe

11 ratings

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
Vegan
Vegetarian
Dairy-free

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

Each serving contains

Energy
1195kj
286kcal 14%
Fat
15g 22%
Saturates
5g 25%
Sugars
17g 19%
Salt
0.6g 10%

of the reference intake
Carbohydrate 30.2g Protein 5.5g Fibre 3g

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.

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.

See more Cookie recipes