Tahini Chocolate Chip Cookies

These Hemsley + Hemsley tahini choc chip cookies are are a firm favourite of mine. They’re simple to make, packed with fibre, protein and healthy fats and thanks to tahini, they’re also a great source of calcium, magnesium and phosphorus - perfect for supporting bone health.

Ingredients (makes about 16 cookies): 

• 2 eggs (for vegans, replace with 1 large mashed ripe banana)

• 2 tsp baking powder

• 4 tbsp maple syrup

• 2 tsp vanilla extract

• 150g light tahini

• 110g smooth nut butter

• 100g good-quality dark chocolate, broken up into squares, or chips

• 30g black and/or white sesame seeds

• 1 pinch of sea salt

Method:

Preheat the oven to fan 170°C/gas mark 5. Line a large baking tray with reusable baking paper.

In a large mixing bowl, whisk the eggs then mix in the baking powder, maple syrup and vanilla extract. Add the tahini and nut butter and mix together until very well combined.

Roughly chop the chocolate (if not using chips) and fold through the batter along with the sesame seeds.

Measure out 16 balls of the cookie batter, roughly 1 tablespoon each, and bake for 10–15 minutes on the lined baking tray (making sure to leave a little room between each one) until the cookies are just set. Remove from the oven, sprinkle with a little sea salt and allow to cool on a wire rack before serving.

The vegan version of these are just as delicious. You can store these cookies in an airtight container for 5 days. You could warm them briefly in the oven to give them a little crispening boost. The dough freezes well so double up and save half for a rainy day. Just defrost, then slice into portions before putting in the oven.