For a healthier sweet treat, look no further than Melissa Hemsley‘s delicious (vegan-friendly) chocolate cookie recipe, taken from her book Eat Green
IMAGE: PHILIPPA LANGLEY
The vegan version of these are just as delicious, none of us can decide which we love the most. Store these cakey cookies in an airtight container for five 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 vegans, replace the two eggs with one large mashed ripe banana. You can also swap the nut butter for the same amount of a seed butter or tahini for a nut-free alternative.
Tahini Choc Chip Cookies
- 2 eggs
- 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 dark chocolate broken up into squares, or chips
- 30 g black and/or white sesame seeds
- a pinch of sea salt
- 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.
Extracted from Eat Green by Melissa Hemsley, Published by Ebury Press, RRP £22. Photography by Philippa Langley
Looking for more healthy dessert ideas? Try Caroline Rimbert Craig’s Pêches Au Vin and Ben Tish’s Blood Orange And Saffron Jelly With Blood Orange Granita. Discover more of Melissa’s delicious recipes here.