Nutty, sweet, salty, chewy and crisp: these are EVERYTHING you want a cookie to be.
They boast triple sesame status, as they have tahini, toasted sesame oil and sesame seeds.
They are made using a technique by the amazing Sarah Kieffer, which involves banging the pan. Admittingly with not quite the same success as her recipe. But, it worked out pretty well considering these are vegan! The dough will really spread whilst in the oven, so use plenty of space apart on the baking tray.
Tahini paste varies in thickness, some are runnier than others. When making this batch, my tahini was very liquid, and I added an extra tbs of flour. If it a thick paste, use a little less flour.
- Serves:makes 18 cookies
½ cup Tahini paste
½ cup coconut oil soft not liquid
½ dark muscovado sugar
½ cup caster sugar
1 ¼ cup plain flour
¼ cup oat milk or alternative
2 tbs corn flour
2 tsp vanilla extract or paste
1 tbs toasted sesame oil
1 tsp sea salt plus extra to finish
½ tsp baking powder
½ tsp bicarbonate of soda
2 tbs sesame seeds
160g dark 70% chocolate chopped roughly
- In the bowl of a mixer place the tahini, coconut oil, sesame oil and sugars, beat together until soft and creamy and fluffy.
- 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.
- In a separate bowl combine the flour, 1 tbs of sesame seeds, baking powder, bicarb, salt and cornflour.
- Add the dry mix into wet with the machine still running slowly, in 3 stages. Once it’s just combined stop the machine and fold the chocolate in by hand.
- On a big baking tray lined with parchment add scoops of dough, I use a small ice cream scoop to the equivalent of about 3 full tbs. place the dough balls in rows, you should have enough for about 18.
- Place in the fridge to chill in the freezer for a minimum of 1 hour.
- 10 minutes before you’re ready to bake preheat the oven to 180C.
- 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.
- Top the dough with a sprinkling of sesame seeds and a pinch of sea salt before you place them in a hot oven.
- After about 5 minutes, remove the oven and bang the baking tray on the countertop a couple of times, this will flatten the cookies out and give them a wrinkle effect on the outside. Place back in the oven for the remaining cooking time, repeating the technique after another couple of minutes if cooking.
- Bake for a total of 16-18 minutes. They will firm up once cooled.
- Best eaten about 2 minutes out the oven whilst still warm and chocolaty. However, these are delicious for a good few days after if stored in an airtight container.