These cookies are exceptional, well if you're anything like me and love chocolate and sesame then you will find them so. In fact, they are pretty much the best cookie I have ever made. They are egg free but require zero egg substitutions, which means no strange seeds or mashed fruit.
These Sesame and Chocolate Chunk Cookies are super simple yet incredibly satisfying. Make these cookies, relax and be very happy.
Preparation Time: 5 minutes
Cooking Time: 8-10 minutes
Makes: 12 large cookies
Ingredients 2 tbsp coconut oil
2 tbsp sesame oil
1/4 cup tahini
1/4 cup plant or nut mylk
1 cup brown sugar
1 tbsp vanilla
2 cups whole meal flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
100 grams good quality dark chocolate
1.5 tbsp sesame seeds (optional)
Preheat the oven to 175C and line a tray with baking paper.
In a large mixing bowl whisk together the coconut oil, sesame oil, tahini, mylk, brown sugar, and vanilla until smooth.
Add in the flour, baking soda, baking powder, and salt and stir with a wooden spoon until combined. Finally add in the chopped chocolate and sesame seeds (if using) and mix until fully incorporated.
As they are egg free you can enjoy the dough with no worry of sickness!
Make balls apprx. 2 tbsp big and place them onto the tray, pressing down slightly on the balls with a fork to flatten the tops. These made rather large cookies, which was a nice change to the little bites I usually make.
Bake cookies for 8 - 10 minutes, or until the edges are golden brown. They last about 5 days in an airtight container at room temperature.
I was going to make a nice cup of tea, but then I saw the Mumm.