It's been a while since I gave you a cookie, and we all know I LOVE cookies. Honestly, I prefer them to cake... This recipe is buttery, soft and uses black tahini to make a delicious sesame filling which honestly works so well! Don't be put off, as honestly you won't regret making these if you do!
Ingredients: (makes 9 stuffed cookies)
125g self-raising flour
50g oat flour (blend oats in a blender)
100g vegan spread (eg. Vitalite or Flora)
75g caster sugar or alternate sweetener
50g light agave syrup
1/4tsp baking soda
pinch of salt
60g black tahini (black sesame paste)
25g light agave syrup
Preheat oven to 175C and line a large baking sheet with parchment paper.
In a large bowl mix together the vegan spread, sugar and syrup until smooth before adding in the remaining cookie ingredients.
Mix in the dry ingredients until a smooth dough forms. Chill in the fridge for 10-15minutes whilst you make the filling.
In a small bowl mix the tahini and syrup together, if you want your filling to be slightly sweetener add syrup until desired taste.
Remove dough from the fridge and form 18 equal size balls. To make cookies, using the palm of your hand press each ball into a circular shape and flatten. Add 1-1.5 tsp of filling in the centre of 9 of the cookie rounds before using the other half to place on top. Press together the two rounds to 'sandwich' the filling and bake in the over for 12 minutes until golden brown.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.