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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Remember the cookies will continue to “bake” as they cool so best to slightly under bake them. 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.
