Step 1

Place tahini / peanut butter, room temperature coconut oil (if using) and sugars in a mixing bowl. If not using coconut oil, use 180 ml / ¾ cup tahini otherwise use 120 ml / ½ cup tahini only. If using maple syrup instead of some of the sugar, use only 70 ml / ¼ cup + 2 tsp of aquafaba.

Step 2

Rub all of the wet ingredients (including sugar) together with a spatula until well incorporated and there are no lumps. Add a splash of aquafaba if the mixture is too dry. Once the mixture is uniform, fold in the rest of the aquafaba and stir until the mixture is uniform.

Step 3

Using a spatula, fold in almond and rice flour, vanilla extract, cornflour / corn starch, salt and baking soda.

Step 4

Once you obtain a nice uniform batter, chill the batter in the fridge for a few hours - the longer the better but 2 hrs at least.

Step 5

Before you are ready to bake the cookies, preheat the oven to 190° C / 375° F and line a large baking tray with a piece of greaseproof paper.

Step 6

Divide the batter into 12 equal size pieces, place them apart on the baking tray and stick a few chocolate chunks and nuts into the cookies. The batter is going to be quite loose so you may want to use an ice cream scoop.

Step 7

Bake for 10-12 minutes depending what combination of ingredients you've used. All tahini ones take about 10 minutes, the ones with coconut oil more like 12 minutes.

Step 8

Allow the cookies to cool off completely before eating.