https://minimalistbaker.com/easy-tahini-cookies-vegan-gluten-free/
100g vegan butter, softened, plus extra for greasing
100g smooth peanut butter
150g light brown sugar (100 gr is genoeg)
100g caster sugar
2 tsp vanilla extract
2 heaped tbsp apple sauce or puree – shop‑bought is fine
250g plain flour
1 tsp bicarbonate of soda
½ tsp salt
125g vegan dark chocolate, chopped into smallish chunks
evt kersen uit glas
Heel lekker, heb dit in mijn brownie bakvorm gemaakt en ook kersen (uit glas) bovenop verdeeld
Heat the oven to 180C (160C fan)/350F/gas 4, and grease a 23cm ovenproof skillet or pie dish with vegan butter.
Put the vegan butter, peanut butter, sugars and vanilla in a large bowl and beat until pale and creamy. Mix in the apple sauce or puree, then sift over the flour, bicarbonate of soda and salt and fold in gently. Finally, stir in the chocolate chunks.
Dollop the cookie dough on to the greased skillet or dish, then spread it out all over the base. Bake for 25–30 minutes, or until the cookie is crisp around the edges but still slightly gooey in the centre.
Cut into wedges, or simply scoop out and serve. Store any leftovers in an airtight container baking for up to five days.