Tahini Chocolate Chip Cookies Vegan Recipes

TAHINI-CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
• Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
• Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.

SALTED TAHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, a silpat or lightly grease and set aside.
• In a large mixing bowl, mix the tahini, maple syrup and vanilla extract until combined.
• Add in the oats, flour, cinnamon, ginger, nutmeg, salt and mix together again. Stir in the chocolate and let sit for 5 minutes. This allows the oats to soften in the mixture before baking.
• Scoop the cookies (I use this cookie scoop) onto the prepared parchment paper. Sprinkle with flaky sea salt*** and bake for 9-10 minutes, until golden brown on top but still soft in the center.
• Remove and let cool on the pan for a few minutes, then transfer to a cooling rack.

TAHINI CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
• In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
• Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
• Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
• Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you're looking for the dough to be about ½ inch in thickness give or take).
• Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
• Dust with more ground cinnamon before serving (optional).

TAHINI CHOCOLATE CHIP COOKIES (VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix chia seeds and water together in a bowl; let sit until "chia egg" is thickened, about 10 minutes.
• Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl. Blend "chia egg", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed. Fold chocolate chips into dough; spoon onto the prepared baking sheet. Press dough onto baking sheet to flatten.
• Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.