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Welcome, dear readers! If you’re on a quest for the ultimate vegan treat, look no further. These Chewy Vegan Chocolate Chip Cookies are not only dairy-free and egg-free but also irresistibly delicious with a unique twist. Perfectly balanced with sweet, salty, and nutty flavors, each bite offers a delightful chewiness thanks to a special ingredient—tahini!
Ingredients
- 2 cups all-purpose flour: The foundation for cookie structure.
- 1 teaspoon baking soda: Helps the cookies rise beautifully.
- ½ teaspoon baking powder: Adds lightness to the cookie’s texture.
- ¾ teaspoon salt: Enhances the flavors.
- 1 cup brown sugar: Key to the chewy texture.
- ½ cup coconut oil, melted: A vegan-friendly moisture provider.
- 2 teaspoons vanilla extract: Deepens the cookie’s flavor profile.
- 1 cup dark chocolate chips: Because it’s not a chocolate chip cookie without them!
- ¼ cup tahini: Secret ingredient for extra chewiness.
How to Make Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a large bowl.
- Mix melted coconut oil and brown sugar until smooth. Incorporate vanilla extract and tahini.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Scoop the dough onto the baking sheet, spaced adequately apart.
- Bake for 10-12 minutes, until the edges are golden but centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Helpful Tips
- Rotate your baking sheet halfway through the cooking time for even baking.
- Do not overmix the dough to keep your cookies tender.
Substitutions/Variations
- Flour: Use gluten-free flour for gluten sensitivities.
- Sweetener: Coconut sugar can replace brown sugar.
- Oil: Avocado oil can be used instead of coconut oil for a milder taste.
Frequently Asked Questions
- Can I make these cookies sugar-free? Yes, substitute the brown sugar with a granulated sugar substitute suitable for baking.
- How should I store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Storage Instructions
Once cooled, store the cookies in an airtight container at room temperature. They will last for up to 5 days. For longer storage, they can be frozen for up to 3 months.
More Relevant Recipes
- Double Chocolate Chip Cookies: Twice the chocolate, twice the indulgence.
- Homemade Tortillas: Freshly made, ready for your favorite fillings.
- Christmas Lasagna: A holiday feast in every layer.
- Chocolate Mousse Cake: Rich, creamy, and utterly decadent.
Chewy Vegan Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Dive into the world of vegan baking with these delightfully chewy chocolate chip cookies. Packed with dark chocolate chips and a secret ingredient, tahini, these cookies offer a unique twist on a classic favorite. They’re perfect for any occasion, whether you’re a committed vegan or just looking to try something new!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup brown sugar
- ½ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- ¼ cup tahini
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the melted coconut oil and brown sugar until smooth. Stir in the vanilla extract and tahini.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
- Scoop the cookie dough by tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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