Ingredients

The following ingredients have 12 Servings
  • 130 g / 4½ oz vegan 70% cocoa dark chocolate, divided
  • 80 ml / 1/3 cup aquafaba / chickpea brine*
  • 150 g / ¾ cup sugar*
  • 85 g / 1/3 cup runny tahini
  • 93 g / ¾ cup plain AP flour or GF flour mix
  • 35 g / 1/3 cup cocoa powder
  • ¼ tsp salt
  • ½ tsp baking soda (GF certified if needed)
  • white sesame seeds, to garnish

Instruction

  • Melt 100 g / 3½ oz chocolate very slowly over a bain marie / water bath. Make sure the bowl with chocolate does not touch the water underneath. Chop the rest of the chocolate into small chunks.
  • Preheat the oven to 175° C / 345° F. Line a large baking tray with a piece of baking paper.
  • Whip aquafaba with an electric whisk until thickened and full of tiny bubbles (there is no need to achieve stiff peaks for this recipe).
  • Gradually add sugar to the aquafaba, whisking well after each addition.
  • Using a spatula, fold still warm (otherwise the batter will get too stiff later on) melted chocolate into the aquafaba and sugar mixture until well combined.
  • Fold in tahini.
  • Place a sieve over the mixing bowl and sift in the dry ingredients in three batches. Incorporate each batch into the wet ingredients well, until no dry pockets remain. By the time you are done, the batter should be very thick.
  • Dollop 2 heaped tbsp of batter per cookie on the prepared baking tray, making sure to leave plenty of space around each cookie. You may need to bake it in two batches. Adorn the cookies with chocolate chunks and sprinkle with sesame seeds.
  • Bake on the middle shelf for about 10 minutes, allow the cookies to cool off completely (they are fragile whilst warm) before eating. Store in an airtight container for 3 days.