Vegan Tahini Chocolate Chip Cookies
by: claire cary
These vegan tahini cookies are crispy on the outside with rich and gooey centers. They're loaded with chocolate chunks or chips and even gluten free!
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12
Ingredients
Wet
- ⅓ cup runny tahini at room temperature, see notes
- ½ cup dark brown sugar
- ⅔ cup white granulated sugar
- ¼ cup apple sauce at room temperature
- 6 tbsp refined coconut oil, melted 6 tbsp = 1/4 cup + 2 tbsp
- 1 tsp vanilla extract
Dry
- 1 ½ cups gluten free all purpose flour or regular AP flour
- 1 tbsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chunks or chips
Instructions
- In a large mixing bowl or bowl of a stand mixer, beat together all wet ingredients with an electric mixer until well combined.
- Make sure all ingredients are at room temperature so the coconut oil doesn't harden in chunks when it comes into contact with other ingredients.
- Add in the dry ingredients (but not the chocolate), making sure to spoon and level the flour. Fold until well combined. Fold in the chocolate chips or chunks.
- Add the dough to the fridge for 15-20 minutes and preheat the oven to 350° Fahrenheit while you wait.
- After about 20 minutes, use a medium cookie scoop and scoop the dough into roughly 2 inch round balls and add to a lined baking sheet.
- Keep them several inches apart as they will spread. I suggest baking no more than 6 cookies at a time.
- Press on a few extra chocolate chips or chunks on top.
- Bake for 11-14 minutes or until the edges are golden brown. They will firm up as they cool.
- As soon as they come out of the oven, take a round cookie cutter and scoot the edges of the cookie around it to create a perfect circle.
- Let cool completely, then sprinkle with salt flakes and enjoy.
Notes
You can use melted vegan butter or regular butter in place of the coconut oil.
You need a nice and runny tahini for this recipe, my personal favorite is the 365 brand from Whole Foods. You do not want a thick/chalky one as it will change the consistency of the dough and the flavor will be a bit too strong.
You can sub the dark brown sugar for light brown if that's all you have, but I prefer the flavor with dark brown!
Serving: 1cookie / Calories: 203kcal / Carbohydrates: 31g / Protein: 3g / Fat: 11g / Saturated Fat: 5g / Fiber: 2g / Sugar: 18g
