butterfly bakery blog

One of my favourite flavour combos – sesame, caramel and chocolate. These cookies are unbelievably flavourful, perfectly soft, completely vegan and gluten-free! This recipe is small batch (makes 6), perfect for an after tea dessert. They come together in just about 30 minutes from start to finish!

Sesame chocolate caramel cookies
prep time: 15mins / serves: 6 / cook time: 13mins

Ingredients:
• 1/4 cup vegan butter, room-temp
• 1/4 cup brown sugar, packed
• 3 tbsp granulated sugar
• 2 tbsp tahini
• 1 + 1/2 tbsp aquafaba
• 1 tsp vanilla
• 1 cup oat flour
• 1 tsp corn-starch
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan caramel chocolate (I use Monty Bojangles truffles)
• Sesame seeds & flaky salt for topping

Method:
• Pre-heat oven to 180c / 160c fan oven.
• Line a cookie sheet with baking paper / silicone mat.
• Add the butter, brown sugar, granulated sugar and tahini to a mixing bowl. Cream together until fully combined.
• Add the aquafaba and vanilla, mix again to combine.
• Add the oat flour, cornstarch, baking soda and salt. Mix to briefly combine.
• Add the chopped chocolate chunks and fold to combine.
• Scoop into 6 balls and place on the cookie sheet with space to spread.
• Add chocolate chunks and sesame seeds to the top of each ball.
• Bake for 13-15 minutes (13mins is perfect for me) until slightly golden.
• Let cool on the tray, sprinkle with flaky salt and enjoy!
• PS – they are divineee warm with a glass of oat milk 🙂