MISO CHOC-CHUNK TAHINI COOKIES
Deliciously THICK plant-based choc chip cookies with crunchy, crispy edges + a buttery, tender + chewy center. They are INCREDIBLE + you wouldn’t say they’re grain-free, gluten-free, nut-free, refined sugar-free AND plant-based!
INGREDIENTS
1 cup gluten-free grain-free flour
1 scoop protein powder
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp lions mane mushroom powder
1/3 cup coconut sugar
1/4 tsp flaky sea salt, plus more for garnish
3/4 cup runny tahini
1/2 cup (125 ml) coconut oil/plant-based butter, melted
1 tsp pure vanilla extract/paste
2 1/2 tbsp dark organic miso
3 tbsp almond milk
1/2 cup dark chocolate chips/chunks (plus more for garnish)
METHOD
1. Preheat oven to 178 C + line a cookie sheet with silpat/baking paper.
2. Mix dry ingredients + salt until well incorporated.
3. In another bowl, whisk tahini, melted coconut oil/plant-based butter, vanilla, miso + almond milk.
4. Pour dry flour mix into the bowl of wet ingredients, folding through until well incorporated.
5. Stir through choc chunks + place dough in the fridge for 15 minutes.
6. Scoop 2 tbsp size balls of dough, roll into balls + then press onto your cookie sheet — make sure you space them out, approx. 4 cm apart.
7. Top each cookie with a little flaky sea salt.
8. Bake for 12 - 15 minutes (depending on how hot your oven is) + then immediately remove from oven + set them to cool on a cooling rack.
Once cooled (if you haven’t eaten them all by yet), store cookies in an airtight container at room temp. for 2 days, or my FAVE: in the freezer (it makes them super chewy) for up to 6 months.
ENJOY guys ♥️