Black Sesame White Chocolate Chip Cookies
[Vegan]

For the Black Tahini (Skip if using store-bought):

1. First, heat up a non-stick pan on medium-high heat (no oil), and toast the black sesame seeds, around 5 minutes.
2. Add the toasted black sesame seeds to a food processor and blend first into a rough paste, around 1 minute.
3. Then, add the vegetable oil one tablespoon at a time.
4. Adjust the consistency of the black tahini accordingly — the more oil you add, the creamier the black tahini becomes.
5. For this recipe, I’d go for creamier black tahini, so I added roughly 4 tablespoons of vegetable oil.

For the Cookies:

1. Pre-heat the oven to 350°F. In a bowl, combine the mashed banana, black tahini, baking powder, and sugar.
2. Combine well with a whisk. Finish this by stirring in the white chocolate chips.
3. Using a spoon or a scooper, scoop the cookie mixture onto a parchment-lined baking tray, giving plenty of room between each dollop.
4. The mixture may not have much structural integrity but try your best to shape each dollop into round circles.
5. Bake the cookies for around 18-20 minutes, or until the batter has set (but will still be very soft; they will firm up more when cooled).
6. Remove from the oven and let cool on a wire wrack. Finish them with some flakey sea salt and enjoy!