Vegan Tahini Cookie Traybake
I swear this came to me in a dream and it is honestly the easiest, most delicious blondie-cookie-traybake hybrid in the entire world. Crispy on the edges and gooey in the centre (just as the best cookies should be!), and with a hint of that toasted sesame flavour from the tahini, they have been an instant hit!
I used 75g of homemade tahini and 75g of homemade peanut butter but you could play around with the ratios and/or try out different nut butters depending on your preference! The first batch I made were a little too gooey (read: basically just a nut-butter-y cookie-dough-y mess), but after adding a little more flour we hit the PERFECT texture.
Please try these. Please.
- 1 tbsp ground flaxseed
- 50g vegan butter
- 75g creamy tahini
- 75g smooth peanut butter
- 175g light brown sugar
- 50g caster sugar
- 75ml soya milk
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ¼ tsp ground cinnamon
- ¼ tsp bicarbonate of soda (baking soda)
- ½ tsp baking powder
- 180g self-raising flour
- 100g dark chocolate chips
- ½ tsp flaky sea salt
- Preheat the oven to 175 Celsius (350 Fahrenheit) on the fan setting.
- Combine the ground flaxseed with 2 tbsp water in a small bowl and set aside to form a ‘flax egg’.
- In a large bowl, combine the butter, tahini, peanut butter, light brown sugar and caster sugar and use an electric whisk to beat together until smooth and creamy.
- Add the soya milk, vanilla extract, fine salt and cinnamon and beat with the electric whisk to combine.
- Add the bicarbonate of soda, baking powder and self-raising flour and mix until fully combined. Depending on how runny your tahini/peanut butter is, you might need to add a little more flour at this point – the consistency should be a less runny than cake batter but not as stiff as normal cookie dough (see picture below for reference!).
- Stir in the chocolate chips using a metal spoon or silicone spatula.
- Lightly grease an 8×8 inch baking tin with vegan butter, pour in the cookie mixture and smooth over with the back of a spoon. Sprinkle over the flaky sea salt.
- Bake for 25-30 mins or until golden brown. They might still look a little doughy in the middle but they will firm up at they cool.
- Leave to completely cool before removing from the baking tin. It will sink a little in the middle.
- Slice into 16 pieces and store in an airtight container. Eat within 5 days.