Method:
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Preheat your oven to 180C / 350F. Line two baking sheets with parchment paper.
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In a large bowl, whisk together the butter, tahini, and both sugars for 1 minute. Add the oat milk and vanilla extract.
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In a medium bowl, stir together the flour, salt, baking powder, bicarbonate of soda, and cocoa powder.
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Sift the dry ingredients into the butter mixture and stir together using a wooden spoon or spatula.
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Add the chopped white chocolate and use your hands to incorporate.
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Use a cookie scoop to scoop balls of ~50g of dough. Flatten them slightly and create a small well in the middle of each and evenly space on your prepared baking trays.
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Spoon about ½ teaspoon of The Coconut Collaborative’s Choc Pot into the well of each cookie.
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Use your hands to encase the filling, wrapping the dough around the chocolatey ganache then place on your baking tray with the seal at the bottom.
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Bake the cookies for 15-17 minutes, rotating halfway through, until the edges are set but the middle feels soft.
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N.B. Remember the cookies will continue to “bake” as they cool so best to slightly under bake them.
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Let the cookies cool on the baking sheet for at least 10 minutes, then use a frying spatula to lift them up off the trays to cool completely on a wire rack.
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Store cookies in an airtight container and eat within 3 days.
