Super soft-batch cookies with a light, buttery crumb and an irresistibly nutty flavour. These guys are packed with dark chocolate, peanut butter, and tahini, without being overly rich. They’re easy to whip up and are a guaranteed crowd-pleaser!
1 tsp psyllium husks, or 1 T flax seeds
4 Tbsp water
200g plain white flour
1/2 tsp baking soda
½ t baking powder
½ tsp fine sea salt
100g vegan butter, at room temperature
100g caster sugar
100g light brown sugar
2 Tbsp soy milk
130g smooth peanut butter (try to use 100% peanut varieties if you can)
50g light tahini
160g vegan dark chocolate
2 Tbsp white sesame seeds
Pinch flaky sea salt
In a small bowl whisk together the ground psyllium husks/ground flax seeds with the water. Set aside to thicken into your egg mixture.
In a medium bowl, mix together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer, beat together the vegan butter, sugars, soy milk and psyllium/flax egg mixture until smooth and fluffy. Add the peanut butter and tahini and beat for another few minutes.
Add the flour mixture and beat gently until just combined. Finally add the chocolate chips, reserving a small handful for decorating the top of the cookies later.
Cover the dough with cling film and place in the fridge for 30 minutes.
Preheat the oven to 170c and line two baking trays with baking parchment.
Using a cookie dough scoop or a tablespoon, place scoops of dough around the size of walnuts on the prepared baking trays with a few inches between each cookie. You should fit 10 per tray.
Top each cookie with a couple of the reserved chocolate chips. Sprinkle the tops of the cookies with the sesame seeds and the flaky sea salt.
Gently press down each ball of dough with a fork. Don’t worry about making a pattern or design on top – this will disappear as they bake.
Bake for 20 minutes, being careful not to let the cookies burn on the edges. Remove from the oven and leave to cool fully on a wire cooling rack.
Once cooled, serve and enjoy!
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