Tahini, Chocolate & Buckwheat Cookies
Voted Greatest Cookies Ever by my boys, these beauties are the perfect balance of sweet and salty, with a caramel depth from mixed sugars and an irresistibly short texture thanks to the blend of fats. And let’s talk about tahini—because it’s the real star here! 🌟
Why You Need More Tahini in Your Life:
Packed with heart-healthy unsaturated fats
Rich in calcium, magnesium & phosphorus—great for bone health
A source of plant-based protein for steady energy
Contains antioxidants that help reduce inflammation
Paired with nutty buckwheat and rich dark chocolate, these cookies are a powerhouse of flavour and nutrition.
Please note that you should refrigerate the cookie balls for 2 hours before cooking them so they don’t spread too much while cooking.
INGREDIENTS
95g vegan butter + 55g coconut oil or 150g Butter
170g tahini
110g light brown sugar
50g coconut sugar
1 flaxseed egg (1 tbsp flaxseed mixed with 3 tbsp water, refrigerated to swell) or 1 egg
1 tsp vanilla extract
200g buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
225g vegan chocolate chips (I used 70%)
½ tsp salt + a good pinch of sea salt to sprinkle after baking
METHOD
Whisk together the fat, tahini, and sugars until pale and light.
Add the flaxseed egg and vanilla extract, whisk again.
Add the dry ingredients and mix until fully combined, then fold in the chocolate chips.
Divide into 14 equal balls, place on a lined baking sheet, and refrigerate for 2 hours.
Preheat oven to 160°C and bake for 14-16 minutes until golden around the edges.
Allow to cool completely, sprinkle with sea salt, and enjoy!
