These Vegan Chocolate Chip Tahini Cookies combine the rich, creamy flavor of tahini with gooey chocolate chips. Perfectly soft and chewy, they are just like the classic chocolate chip cookie, with a twist!
How to Make Vegan Chocolate Chip Tahini Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix together the tahini, coconut sugar, and maple syrup until smooth and well combined. Add the Just Egg and vanilla extract, and mix until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the vegan chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with your fingers or the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies may seem slightly underbaked in the center, but they will firm up as they cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Vegan Chocolate Chip Tahini Cookies
Ingredients
- ½ cup tahini
- ½ cup brown sugar
- ¼ cup maple syrup
- ¼ cup Just Egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix together the tahini, brown sugar, and maple syrup until smooth and well combined.
- Add the Just Egg and vanilla extract to the tahini mixture, and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in the vegan chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with your fingers or the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies may seem slightly underbaked in the center, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Choose Quality Tahini: Use high-quality tahini for the best flavor. Some tahinis can be bitter, so taste it first to ensure it’s smooth and slightly nutty.
- Cooling Time: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and thaw at room temperature before serving.
For more cookie recipes, try my Vegan Snickerdoodle Cookies or my Vegan Peanut Butter Cookies.
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