Tahini, Pecan & Cinnamon One-Pan Cookie
Ready in: 30 to 60 mins
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That’s right, we went there… the one-pan cookie. BOOM! Make sure you use the correct-sized pan – you need the cookie to be thin so that you can get it cooked super speedily. A great tip is to remove the cookie from the oven slightly before it looks done, as it will continue to cook in the pan and you don’t want to lose that gorgeous, gooey centre. We’ve used tahini, brown sugar, cinnamon and pecan to lovely effect, but this is a great one to play around with, using your favourite ingredients, adding bits and pieces or spices to your heart’s content. Recipe extracted from Speedy BOSH! by Henry Firth & Ian Theasby (HQ, HarperCollins). Photography by: Lizzie Mayson
Ingredients:160g light muscovado or soft light brown sugar
90g caster sugar
100g dairy-free butter, plus extra for greasing
110g cold coconut oil
1 tsp ground cinnamon
1 tsp vanilla extract
225g plain flour
1 tsp baking powder
90g large dark-chocolate chunks
90g pecans or blanched hazelnuts
2 tbsp maple syrup (optional)
vegan vanilla ice cream, to serve
- Preheat the oven to 180C/350F/Gas 4. Grease a 25cm ovenproof frying pan or 25cm round cake tin. To make the cookie batter, crumble any lumps out of the sugars and add them to a bowl along with the butter. Beat until light and fluffy. Add chunks of the solid coconut oil and beat in, along with 15g of the tahini, the cinnamon and vanilla, until just combined. Sieve in the flour and baking powder, and beat again until just combined. Fold in half of the chocolate and nuts.
- Tip the batter into the prepared pan and spread it to the edges. Sprinkle the remaining chocolate chips and nuts on top, and bake in the preheated oven for 20 minutes. Remove from the oven (it may still be a bit soft, but will continue to firm up as it cools) and leave to cool for 5–10 minutes.
- Serve warm or cooled to room temperature. Drizzle over the remaining tahini and the maple syrup before serving sliced or straight from the pan, with scoops of vanilla ice cream.