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Plant-based Vegan Choccy Tahini Cookies Recipe

At GreenJinn, we love all things green, healthy, compassionate and sustainable.  This Veganuary, we’ve teamed up with some of our favourite brands who really stand out from the crowd in terms of doing good for our health, our planet and the animals! 

If you’re looking for a vegan recipe to make your Veganuary truly SWEET, GATO & CO presents this GATO’s Plant-based Choccy Tahini Cookies

About GATO and Co

At GÂTO, they are passionate about creating indulgent plant-based treats that are better for you, your gut and the planet. Everything they bake is vegan, free-from and lower in sugar. Instead of butter, flour, eggs and sugar, they use nut butter, oats, almonds, aquafaba and even vegetables, keeping both your taste buds and gut happy! You can buy their cookies in the supermarkets, but they were also kind enough to share a DIY recipe with us 🙂

Gato cookies

GATO’s Plant-based Choccy Tahini Cookies

Ingredients

  • 60g wholemeal rye flour (if you are gluten intolerant, then just replace this by gluten-free flour )
  • 25g Chestnut flour
  • 24g Brown rice flour or gluten-free flour (we love Dove Farm’s)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 50 Coconut oil
  • 37g Tahini
  • 100g light brown sugar
  • 40g Aquafaba (chickpea water from a tin of chickpeas: drain it from the tin!)
  • ½ tsp cream of tartar
  • ½ tsp vanilla
  • 125g Chocolate chips
  • Sesame seeds
Chocolate cookies

For extra yumminess:

  • Melt 50g chocolate with 1 tbsp water

Utensils:

  • Oven tray
  • Hand mixer (to beat the aquafaba)

Method

  • In a bowl, beat the coconut oil & tahini with sugar until nice and smooth
  • Drain the aquafaba from a tin of chickpeas, add the cream of tartar and whip until white and fluffy (like whipped egg whites, but softer!) 
  • Mix in the wet ingredients (whipped aquafaba, vanilla) to the bowl
  • Mix in the dry ingredients then add the chocolate chips
  • Make small balls with your hands and roll into sesame seeds, place onto oven tray lined with baking paper
  • Bake in an oven preheated to 190C (170C fan) for about 10-11 minutes or until nice and golden
  • Remove from the oven and let cool down (the cookies are still quite soft but will get sturdier when cooling down, until nice and crispy!)
  • For extra yumminess, drizzle with or dunk into chocolate sauce (see above)!!

Top tips:

  • We use our kitchen aid + paddle, but you can do it with a fork. If the coconut oil is too hard, just soften it in the microwave
  • Aquafaba takes longer to whip than egg whites and the cream of tartar is here to help, but don’t worry if you can’t get to soft or hard peaks: As long as it’s well whipped and foamy, it’ll do the job
  • If you like your cookies chunkier / less flat, wrap your cookie dough in cling film & refrigerate for 15 min before baking: it prevents the cookies from spreading during baking

Enjoyed this Recipe?

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