Vegan Chocolate Chip Cookies with tahini and sea salt

4.78 from 9 votes

Spoonfuls of tahini and a sprinkling of salt take these vegan chocolate chip cookies from good to awesome.

Prep Time15

Cook Time15

Cooling time5

Total Time30

Course: Snack

Cuisine: British

Keyword: baking, caster sugar, chocolate, cookies, olive oil, sea salt, tahini

Servings: pieces

Calories: 239.85kcal

Author: Emma

Pre-heat your oven to 180C or gas mark 4.
In a large bowl, whisk together the tahini, olive oil, brown sugar and vanilla paste for 2 minutes.
Once the sugar has dissolved, stir in the plain flour and baking powder. The mixture will be quite crumbly.
Next add in the dark chocolate and stir through until evenly distributed.
Pour in the milk and stir until a sticky dough forms.
Line a baking sheet with grease proof paper.
Take roughly 1 heaped tbsp of the dough and spoon onto the baking sheet, each spoonful roughly 2 inches apart.
Repeat until you've used up all of the mix or the baking sheet is full.
Using wet fingers, carefully pat the dough until its roughly a circle shape and relatively flat.
Sprinkle the sea salt over the raw cookies.
Place in the centre of the oven and bake for 15 minutes or until the cookies have started to brown (repeat if you were not able to use up all of the mix on your first baking sheet).
Leave to cool slightly before eating.

These cookies taste best when they are freshly baked but can be kept in an air tight container fora week.