Units
Scale
Ingredients
- 120 g cake flour
- 240 g plain flour
- 2 tsp cornflour
- 3/4 tsp baking soda
- 175 g vegan salted butter
- 56 g tahini
- 150 g light soft brown sugar
- 100 g granulated sugar
- 2 flaxeggs (2 tbsp flaxmeal + 4 tbsp water)
- 200 g vegan chocolate chips
- 1 tsp vanilla extract
- flaky sea salt
Instructions
- First, make your flaxegg by combining flaxmeal and water. Set aside for 5 minutes.
- With an electric whisk, beat your vegan butter and sugars together for 3-4 minutes or until light and fluffy.
- Add in your flaxegg, tahini and vanilla extract and whisk until well combined..
- Add in 1/3 cup of your flour, and fold with a spatula. Repeat until all your flour has been well combined.
- Fold in your vegan chocolate chips, cover your bowl with a plate and refrigerate overnight.
- The next day: Pre-heat your oven to 210C/190C fan. Line your baking tray with parchment paper.
- Divide your cookie dough into 8, I like doing this by using a measuring scale – around 140g per cookie.
- Place your cookie dough balls on a baking tray lined with parchment paper with 1-2 inch gaps. If you can't fit all your cookies on your baking tray, place the other rolled cookie dough balls in the fridge, until needed.
- Bake for 12-15 minutes.
- Sprinkle your cookies with some flaky sea salt.
- Allow to cool on the baking tray for 5-10 minutes, then transfer onto a cooling rack.
Nutrition
- Calories: 200