Tasty tahini choc chip cookies
Servings
Makes 16
Prep Time
45 mins
Ingredients
1 large ripe banana, mashed
2 tsp baking powder
4 tbsp maple syrup
2 tsp vanilla extract
150 g light tahini
110 g smooth nut butter
100 g good-quality, fair trade dark chocolate, broken up into squares or chips
30 g black and / or white sesame seeds
Instructions
1. Preheat the oven to fan 170°C / gas mark 5. Line a large baking tray with reusable baking paper.
2. In a large mixing bowl, whisk the banana, then mix in the baking powder, maple syrup and vanilla extract. Add the tahini and nut butter and mix together until very well combined.
3. Roughly chop the chocolate (if not using chips) and fold through the batter along with the sesame seeds.
4. 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.