250g vegan butter
1 vegan egg replacer (or 1 egg)
1 tbsp plant based yogurt
2 cups self raising flour (or buckwheat flour if GF)
1 cup coconut sugar
3 Tbsp Tahini
1 tsp baking soda
1 cup dark chocolate (chopped)
Melts the butter in a saucepan over a medium melt the butter in a saucepan over medium heat. Then Let for about 10 minutes
Add the coconut sugar to the bowl of butter and mix with a hand mixer, slowly add in the rest of the no egg replacer plain yogurt, tahini and mix until well combined.
In a separate bowl mix the flour, salt, baking powder. Slowly add the dry ingredients into the bowl with the wet mixture and Beat at a low speed.
Fold in the chocolate.
Cover the dough and put in the fridge to chill for 1 hour.
Preheat the oven to 180 degrees
Line a baking tray with baking paper.
Roll the dough out into equal size balls and and place a few inches apart on the baking tray as the cookies will spread in the oven.
Bake the cookies for 10-12 minutes.
Leave to cool and Enjoy