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