This one is for the thick cookie lovers out there! I was inspired by some super thick cookies that I had on my holiday in sydney to create my own at home! Let me tell you, the combination of tahini, coconut sugar and dark chocolate is sooo good!
I’ve also been loving the sugar-free chocolates by @wellnaturallyau – seriously tastes so much like normal chocolate and if you can reduce the sugar without compromising taste, then why not hey? (The dentist inside of me approves) 😛
Here is the recipe:
6-INGREDIENT THICK VEGAN CHOC CHIP TAHINI PROTEIN COOKIES
Makes: 6-8 cookies
INGREDIENTS:
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1 1/4 cup self-raising flour
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1/2 cup tahini (I used hulled type)
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1/2 cup coconut oil, softened (not melted)
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1/2 cup coconut sugar
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2 tablespoons aquafaba (chickpea brine) or equivalent egg replacer
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45g of vegan dark chocolate, chopped
METHOD:
1. In a large bowl, use an electric beater to cream the tahini, coconut oil and coconut sugar until smooth. Fold in the aquafaba.
2. Pour the flour into the wet mixture and continue beating until a thick cookie dough forms. You may need to add a dash of water if the mixture is too dry and not coming together.
3. Stir the chocolate chunks through the cookie dough.
4. Divide the cookie dough into 6-8 equal portions and then roll in balls and flatten slighten. Place it in the fridge to harden for 30 minutes
5. In the meantime, preheat an oven to 160 ℃/ 320 ℉, fanforced and line a square baking tray with non-stick paper.
6. Remove the cookie dough balls from the fridge and bake in the oven for 15 minutes until the outside is golden.
7. Remove from the oven and allow the cookie to cool before serving
*Storage: in an airtight container at room temp for 3 days or in the fridge for up to 1 week
Happy baking friends! I hope you guys make these and scoff them all down!