Easy Tahini Chocolate Chip Cookies
12 min 
10-12 cookies 
Fact file: do you know how the the name cookie came about? They say it derives from the Dutch word “koekje” which means means “small or little cake”. Well, these are Easy Tahini Chocolate Chip Cookies are certainly in the category of tasty “little cakes”. Simple, yet flavour-packed, these cookies are a crowd pleaser. The chocolate and tahini combination will give your taste buds the perfect sweet and sour combination for a dessert. To make these delicious tahini chocolate chip cookies, we have used Food Thoughts Oat Mylk Chocolate Chips that give them a fantastic dairy free yet milk chocolate flavoured treat approach. But if you want to, you can replace the non-dairy milk chocolate chips with Food Thoughts Luxury Dark Chocolate Chips. We can’t wait for you to recreate them.
Dairy free and vegan diet friendly
Recipe by Andrea aka spikyfork.
Energy Efficient Recipe – approx energy consumption 25p
You will need
- 120g tahini
- 120ml coconut oil at room temperature
- 115g granulated sugar
- 65g light brown sugar
- 1 tsp vanilla extract
- 60ml oat milk
- 170g plain flour
- 2 tbsp corn flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 170g Food Thoughts Oat Mylk Chocolate Chips
- Flaky salt to sprinkle on top
Method
Begin by whisking the tahini, coconut oil and sugar in a bowl for 3 minutes. Add the vanilla extract and milk to the creamy texture and whisk for another minute.
In a separate bowl mix the dry ingredients then add them to the wet mixture while you whisk it. Stop once the flour has starting to disappear - avoid over-mixing .
Incorporate the Food Thoughts Oat Mylk Chocolate Chips and let the dough cool for about an hour in the fridge for better results. If short on time, simply bake them now.
Preheat the oven at 180° C and scoop the cookies into 2 tbsp portions rolled into balls (or with the help of an ice cream scoop) into the baking tray. Make sure that you allow enough space space between them so they don't stick to each other and sprinkle with the flaky salt.
Bake for 12 minutes. Allow to rest out of the oven on the baking tray for another 10 minutes, so they finish baking with the residual heat of the pan before you place them on a plate. This will result in the perfectly crispy cookie on the outside, yet chewy on the inside! Success!
