Salted Rye Tahini Chocolate Cookies
Salted Rye Tahini Chocolate Cookies
They are moreish, chocolatey and have a nice bit of salt. You get that proper cookie hit!
Ingredients:
Vegan
Makes 5 cookies
1/2 a flax egg (1/2 tbsp ground flax seed plus 2 tbsp water mixed together in a cup and left for 2 mins to thicken)
70g soft brown sugar
60g sunflower spread (I used Pure brand)
1 heaped tbsp tahini paste
1 tsp vanilla extract
50g rye flour/spelt flour
2 pinches of sea salt
2 tbsp ground almonds
20g oats (the small type not jumbo)
1/4 tsp bicarbonate of soda (sieved)
60-70g dark choc (I used Ombar Chocolate or Lindt 80%) - roughly chopped
How To Make Vegan Cookies
Preheat the oven to 170-180 C degrees and line a baking tray with baking parchment.
Make the flax egg. In a bowl, mix together sunflower spread and sugar until light and fluffy. About 2 mins. Then add the flax egg, vanilla and tahini and beat together until just combined.
In a separate bowl, mix together 1 pinch of sea salt, rye/spelt flour, ground almonds, oats, bicarb until combined. Then beat into the other mix until just combined.
Add 2/3 of the chocolate and stir through, don’t over mix.
Then spoon 5 equal-sized balls onto the baking paper. Make sure they have a good 4cm gap between each one. Prod the rest of the dark choc on top and the last bit of sea salt.
Bake for 17-18 mins until just starting to colour.
Then leave to cool for exactly 5 mins. It’s important to wait so that they firm up. Use a frying spatula to release the cookies from the paper. They will keep for a week in an airtight container...although they won’t!