4 tbsp maple syrup
2 tsp vanilla extract
150g light tahini
110g smooth nut butter
100g good-quality dark chocolate, broken up into squares, or chips
30g black and/or white sesame seeds
A pinch of sea salt
• Preheat the oven to fan 170°C/gas mark 5.
• Line a large baking tray with reusable baking paper.
• In a large mixing bowl, whisk the eggs then mix in the baking powder, maple syrup and vanilla extract.
• Add the tahini and nut butter and mix together until very well combined.
• Roughly chop the chocolate (if not using chips) and fold through the batter along with the sesame seeds.
• Measure out 16 balls of the cookie batter, roughly 1 tablespoon each, and bake for 10–15 minutes on the lined baking tray (making sure to leave a little room between each one) until the cookies are just set.
• Remove from the oven, sprinkle with a little sea salt and allow to cool on a wire rack before serving.
• Replace the 2 eggs with 1 large mashed ripe banana. You can also swap the nut butter for the same amount of a seed butter or tahini for a nut-free alternative.
