Chocolate Chip Cookies

Chocolate Chip Cookies

This recipe has a few delicious, unexpected ingredients so you can increase your plant count even when you are eating a cookie!
Plant Count – 6


  • 100 g Butter at room temperature
  • 125 g Tahini well stirred
  • 200 g White sugar
  • 100 g Brown sugar
  • 2 Eggs
  • 1 tsp Pure vanilla extract
  • 180 g Flour White or whole wheat
  • 30 g Oat bran
  • 30 g Flax seed ground – you can buy it this way or grind your own flax seeds in a coffee grinder
  • 1 tsp Baking soda (bicarbonate of soda)
  • 1/2 tsp Salt
  • 350 g semi sweet or dark chocolate chips
  • you may need a splash of milk or water


  • Preheat the oven to 190 degrees C.
  • Line cookie sheets with non stick parchment paper.
  • Beat together the butter, tahini and the sugars for a good 5 minutes until you don't see any sugar crystals. Add the eggs, one at a time and beat between each addition to mix well. Add the vanilla and beat again.
  • Measure the flour and bicarbonate of soda into a bowl and, using a sieve, sift this mixture into the bowl with the butter. This is to get all the little balls of bicarbonate well blended in.
  • Add the salt, oat bran, and flax seed and stir well. It is a stiff dough but if it's really too stiff, add a splash of milk.
  • Add the chocolate chips and mix them in well.
  • Using two little spoons, drop blobs of dough on the prepared cookie sheets – I usually do 12 per sheet because I don't like it when they stick together.
  • Pop them in the oven and bake them for 10 minutes or so. They should not look anaemic although I appreciate that people like them gooey.
  • Remove them to cool on a cooking rack. When they are completely cool, pop them in a tin to keep. They will last a couple of weeks in a tin. You can also freeze them.
Tried this recipe?Let us know how it was!
Scroll to Top