Tahini Chocolate Brownie Cookies
Ingredients
- 80ml Aquafaba (chickpea brine from a tin of chickpeas)
- 140g Caster Sugar or Healthy Sugar Alternative
- 100g Lindt Excellence 70% Dark Chocolate
- 80g Tahini or other runny Nut Butter
- 100g Almond Flour or Finely Ground Almonds
- 40g Dark Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt or Sea Salt Flakes
Preparation
Preheat the oven to 175 degrees Celsius.
Line a baking tray with greaseproof paper and keep to one side.
Melt the chocolate slowly either over a bain marie or in the microwave making sure it doesn’t burn.
Whisk the aquafaba in a mixing bowl using an electric whisk until it is foamy and frothy. It takes about 3-4 minutes using an electric whisk.
Gradually add in the sugar, whisking for a minute after each tablespoonful.
Keep whisking until the mixture is thickened, white and foamy. You don’t need to achieve stiff peaks, it will be slightly runny.
Add in the melted chocolate and tahini. Mix using a folding action until the mixture is all one colour and fully mixed. Be gentle and don’t over mix.
Next add in all the dry ingredients. If you’re using fine sea salt, add that in now. If you’re using sea salt flakes, keep that until after you’ve put the cookies on the tray to sprinkle on top.
Keep mixing until everything is combined. The mixture will be thick.
Using an ice cream scoop or 2 tablespoon measures, dollop the mixture onto a lined tray to create 12 cookies.
Gently pat them down slightly and sprinkle on the sea salt flakes if you’re using them.
Bake in the middle shelf of the oven for 10 minutes. Allow to cool.
