| 100 g | margarine |
| 50 g | sugar |
| 50 g | light brown sugar |
| 2 tbsp | coconut sugar |
| 3 tbsp | tahini |
| 3 tbsp | applesauce |
| 1 tsp | vanilla extract |
| 200 g | flour |
| 1 tsp | baking powder |
| ½ tsp | salt |
| 100 g | bittersweet chocolate |
Add margarine, sugar, light brown sugar, and coconut sugar to a large bowl and beat until the mixture is light and creamy. Add tahini, applesauce and vanilla extract, and stir to combine.
Sift flour, baking powder, and salt directly into the bowl, then stir to combine until a smooth dough forms. Lastly, finely chop bittersweet chocolate and fold in.
Divide the dough into approx. 9 balls of the same size. Refrigerate for approx. 1 hr.
Preheat oven to 180°C/355°F. Transfer cookies onto a lined baking sheet. Bake for approx. 12 min., or until the edges of the cookies are golden brown. No worries, the cookies will be quite soft when you remove them from the oven. Let them cool on the baking sheet for approx. 10 min., then transfer them onto a wire rack and let them cool out. Enjoy.
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Alexander Bauer
Kitchen Stories is supported by product placement
