Here’s a visual step-by-step walk-through of the process behind making these bonkers delicious cookies!
Start with the Psyllium Husks/Flax Seeds
These guys will act as your egg replacement and will help hold the whole cookie dough together. Whether you’re using psyllium husks or flax seeds, you’ll need to grind them into a rough powder (you can do this in a blender or spice grinder) and mix them with water to hydrate. Set aside to thicken.
Prepare Your Dry Ingredients
Sieve together the flour, baking soda, baking powder and salt and set aside.
Blend Wet Ingredients
It’s super crucial your vegan butter is room temperature for this step. If you can’t wait, zap your butter in the microwave on 50% power for 30 seconds. If it melts a little, that’s fine. Just make sure the butter isn’t chilled. Next, you’ll need to beat together the vegan butter, psyllium/flax egg mixture, sugars, and soy milk. Don’t worry if it looks split at this stage – it’ll come together in the next step.
Add the Peanut Butter and Tahini
This should make everything super smooth and creamy. Don’t overbeat the batter at this stage, just make sure everything is nice and homogenous.
Add the Dry Ingredients and Chocolate
Next you’ll need to add the flour mixture and beat until just combined. Again, don’t overwork the mixture or you’ll end up with tough cookies! Finally, add the chocolate chips and combine. The dough will be rather loose for normal cookie dough, so cover it with cling film and place in the fridge for at least 30 mins.
Scoop, Top and Bake
Once the mixture is chilled it’s time to scoop out your cookie portions. Scoop onto a baking parchment-lined baking sheet and make sure they’re separated by a few inches. Top with some sesame seeds, some extra chocolate chips and a sprinkle of salt. It’s also a good idea to push down your cookies lightly with a fork – this helps them to spread. Bake at 170c for 20 minutes and keep an eye on their edges to make sure they don’t burn.
Cool and Serve
Allow the cookies to cool completely on a wire cooling rack before serving. Enjoy!