By The Green Parent
08th July 2022
Makes 12-16 cookies
- 175g wholewheat flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 pinch sea salt
- 115g vegan butter spread
- 100g brown sugar
- 100g raw caster sugar
- 3 tbsp aquafaba (chickpea water)
- 120g tahini
- 1 tsp olive oil
- 2 tsp vanilla extract
- 175g vegan chocolate
- In a medium bowl combine the flour, baking soda and baking powder with a pinch of sea salt.
- In a large mixing bowl using an electric beater or a stand mixer, cream together the vegan butter and sugars, around 2 minutes.
- While still mixing, add the aquafaba followed by the tahini, olive oil and vanilla and mix until combined and a little fluffy.
- Remove the bowl from your stand mixer and add the dry ingredients and the chocolate chunks, mixing until combined.
- Cover the bowl with cling film and place the dough in the refrigerator for at least 2 hours - this will firm up the dough for rolling and create a chewier baked cookie. You can refrigerate the dough from 2 hours up to 24 hours.
- Preheat the oven to 175ºC and line a baking tray with baking paper.
- Roll around a tablespoon of the refrigerated dough into a rough ball. Lay 6 to 8 balls on your baking tray (depending on its size) and pop in the oven for 15-20 mins.
- Remove the baked cookies from the oven and allow them to cool slightly (they will deflate and crack beautifully during these few minutes) before gently setting them aside to continue baking the remaining dough.
- Roll and bake the remaining dough. Store in an airtight container for up to 3 days.
- Sit down with a mug of something warm and snuggly and DEVOUR!
