- 125g smooth natural peanut butter
- 120g cup tahini
- 60ml cup plant milk
- 1 tbsp (10g) Naturya Chia seeds
- 1-2 tbsp Agave Syrup
- 2 tsp vanilla paste/extract
- 30g Naturya Cacao powder
- 135g Naturya Coconut Sugar
- 1 tsp bicarbonate of soda
- 50g vegan chocolate chunks
- Pinch of salt
Prepare a chia egg by mixing the chia seeds with 3 TBSP of water. Stir and let it rest for 5 minutes, until it gets a gel-like texture.
Preheat oven to 160 degrees C Fan.
Line a baking sheet with baking paper.
Combine wet ingredients and dry ingredients in separate bowls, excluding chocolate chunks.
Mix wet and dry ingredients together until a dough forms.
Add Choc chunks and mix well.
Take a small scoop or measuring tablespoon to get even amounts of cookie dough and then lightly roll in your hand and place on tray, leaving space between them .
Gently press each cookie dough ball with the back of a fork until around 1.5cm thick.
Bake for 10-11 min and remove from the oven. After 10 min transfer to a cooling rack.
To serve, sprinkle a little sea salt which complements the taste of the cookies.
Once cooled, store in an airtight container in a cool, dark area.
Top Tip: you can store some of the raw cookie dough balls in your freezer and simply pop them into the oven to bake another time!