I’ve made these cookies a few times now when people come for dinner parties and I think they’re gone down pretty well so far. They’re fairly simple to make and everything can simply be tossed into a bowl, mixed together and baked in the oven. They’re soft and gooey on the middle, with a super delicious crisp and crinkly outer later.

When I was younger I wasn’t all that fussed about chocolate, cakes or lots of sweets.. cookies however were my absolute crack! I was the ultimate Cookie Monster! I remember I would by little mini packs of chocolate digestive cookies from the college tuck shop to munch on during business class. Oh wow, this makes me feel so old talking about the college days; especially because I felt like I was oh so grown up at that time! 

Anyway, probably enough about all of that now.. you guys are here for the cookies after all! I should probably mention that these are not only gluten and dairy free, but also completely nut free as well! I was recently making the for a guest who was allergic to nuts, so I’ve subbed in tahini instead of the nut butter. Tahini does have much more of a bitter taste than most nut butters, but I’m totally obsessed with using it to make dips and salad dressings! So why not add it into sweet stuff too eh? Tahini also pairs beautifully with dates and you can use it to create incredible raw vegan caramels! 

These cookies are just the perfect combo of crispiness and soft, gooey centres! I love it when they have those heavenly melt-in-the-middle centre and are still a little warm out the oven! Cookies should always be served warm in my opinion, that ought to be essential! I’ve also recently discovered that the perfect combo for creating that crisp, cracked shell is using egg and also adding a little bicarb in there. I’m not completely sure of the science behind doing so, but it’s seemed to work for me so far!