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These spell trouble for anyone on a diet – they are far too good to stop at just the one!

They can be made to be chewy in the middle, or perfectly crisp all the way through, depending on how long you bake them for. For me I go 10 minutes, they may seem underdone but I promise they will firm up, at 12 minutes they are still a little chewy after cooling and 13-14 they will be crisp though, possible even dunkable?

A pinch of sea salt is compulsory to add the sweet and saltiness and really brings out the flavour of the dark chocolate. Talking of which, buy the best quality you can afford with 70% or more cacao.

I haven’t tested with Gluten-free flour blend, but I see no reason these wouldn’t work; however, I would go with an extra 1-2tbs milk and see how you go.

If you want just a regular choc chip, then swap the cacao powder for more flour

  • Serves:makes approx 18
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½ cup tahini paste
½ cup coconut oil soft not liquid
½ soft brown sugar
½ cup caster sugar
1 cup plain flour
¼ cup raw cacao powder
¼ cup oat milk or alternative
2 tbs corn flour
2 tsp vanilla extract
1 tsp sea salt plus extra to finish
½ tsp baking powder
½ tsp bicarbonate of soda
2 tbs sesame seeds
200g dark 70% chocolate chopped roughly


  1. In the bowl of a mixer place tahini, coconut oil and sugars, beat together until soft, creamy and fluffy.
  2. Gradually add the vanilla and oat milk, keep beating for a few more minutes. This can be done by hand but will require some elbow grease.
  3. In a separate bowl combine the flour, cacao, baking powder, bicarb, salt and cornflour.
  4. Add the dry mix into wet with the machine still running slowly, in three stages. Once its just combined stop the machine and fold the chocolate in by hand.
  5. On a big baking tray lined with parchment add scoops of dough, I use a small ice cream scoop to the equivalent of about 2 full tbs. place the dough balls in rows, you should have enough for about 18.
  6. Place in the fridge to chill for a minimum of 1 hour.
  7. 10 minutes before you’re ready to bake preheat the oven to 180°C.
  8. Remove the dough from the oven and place the balls on separate baking trays about 2 inches apart. You may want to cook in batches.
  9. Top the dough with a sprinkling of sesame seeds and a pinch of seas salt before you place them in a hot oven.
  10. For chewy centres 10-12 minutes max, 12-14 for crisp through. They will firm up once cooled.

Best eaten about 2 minutes out the oven whilst still warm and chocolate liquid. However, these are delicious for a good few days after if stored in an airtight container

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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