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!
Servings:0
Ingredients
- 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
Instructions
- 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.