This is an easy, tasty cookie that ages well in the fridge, if any of them make it that far! I first made these to take to a work meeting, and they disappeared happily from the table. By replacing some of the margarine that would be in a regular recipe with tahini, you are adding extra flavour and nutrients. What’s not to love?
Maple, tahini & choc cookie recipe
Prep time: 15 mins
Cook time: 10 mins
1/2 C hulled tahini
1/2 C vegan butter/margarine
3/4 C maple syrup
1 C white sugar
1/4 C aquafaba*
3 C plain flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 C chocolate chips/1 block dark chocolate broken up
- Beat margarine, tahini, sugar and maple syrup in large mixer bowl until creamy and combined.
- Add aquafaba and beat once again.
- In a seperate bowl, mix or sift together the flour, salt, baking soda and baking powder.
- Gradually beat in the flour mixture to your creamy mixture.
- Fold in the chocolate, reserving 1/4 of it.
- You can now let the dough rest in the fridge for up to 36 hours, or bake immediately.
Lightly oil or line a baking tray and form balls using a tablespoon of dough for each. Space evenly apart. Bake for 10 minutes on 180ºC or until golden brown. Place on wire racks to cool.
*Aquafaba is a magical vegan cooking ingredient. It is the liquid from a can of chickpeas/legumes or the water they are cooked in. It can be used as an egg replacer in many recipes.