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Tasty tahini choc chip cookies

This is a very special exclusive recipe from new cookbook Eat Green by chef, fairtrade and sustainability champion Melissa Hemsley, which is out now.

Store these cakey 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. For a nut-free alternative, swap the nut butter for seed butter or tahini.

The Ideal Home Show, in partnership with NatWest, the world’s longest running exhibition, will return to Olympia London from Friday 11th to Sunday 27th March 2022. Melissa Hemsley will be on the Eat & Drink Stage on Friday 11th March. For more information and tickets, please visit idealhomeshow.co.uk



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



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 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.


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.


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JVS: Jewish - Vegan - Sustainable
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