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

 Ingredients:

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

Directions:

1. Beat margarine, tahini, sugar and maple syrup in large mixer bowl until creamy and combined.
2. Add aquafaba and beat once again.
3. In a seperate bowl, mix or sift together the flour, salt, baking soda and baking powder.
4. Gradually beat in the flour mixture to your creamy mixture.
5. Fold in the chocolate, reserving 1/4 of it.
6. You can now let the dough rest in the fridge for up to 36 hours, or bake immediately.

To bake:

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.