You will need
- 85g dairy-free butter, melted and cooled (or regular butter)
- 90g tahini
- 100g caster sugar
- 35g light brown sugar
- 35ml oat milk
- 1 tsp vanilla extract
- 150g plain flour
- Pinch of fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g Food Thoughts Oat Mylk Chocolate Chips
Preheat your oven to 180C / 350F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the butter, tahini, and both sugars for 1 minute. Add the oat milk and vanilla extract and mix again.
In a medium bowl, stir together the flour, salt, baking powder and bicarbonate of soda. Sift the dry ingredients into the butter mixture and stir together using a wooden spoon or spatula.
Add our Oat Mylk Chocolate Chips and mix once more, making sure they’re well incorporated.
Use a cookie scoop to scoop balls of ~50g of dough, placing them about an inch apart on your prepared baking trays. Bake the cookies for 15-17 minutes, rotating halfway through, until the edges are set but the middle feels soft. Remember the cookies will continue to “bake” as they cool so best to slightly under bake them.
Let the cookies cool on the baking sheet for at least 10 minutes, then use a frying spatula to lift them up off the trays to cool completely on a wire rack. Store cookies in an airtight container and eat within 3 days.