Vegan Tahini Chocolate Chip Cookies
Chewy, golden cookies with a rich sesame-butter depth from tahini and loaded with dark chocolate chips. No eggs, no dairy, and absolutely no compromise on flavor.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup well-stirred tahini
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tbsp ground flaxseed
- 6 tbsp water (for flax egg)
- 1 tsp pure vanilla extract
- 1.5 cups vegan dark chocolate chips
- 1/4 tsp flaky sea salt
Instructions
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1
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
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2
Make the flax egg: stir together 2 tbsp ground flaxseed and 6 tbsp water (for flax egg) in a small bowl. Let stand for 5 minutes until thickened and gel-like.
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3
In a large bowl, whisk together 1 cup well-stirred tahini, 1 cup packed brown sugar, 1/4 cup granulated sugar, 1 tsp pure vanilla extract, and the prepared flax egg until smooth and creamy.
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4
Add 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt to the bowl. Stir until just combined into a soft dough. Fold in 1.5 cups vegan dark chocolate chips.
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5
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each ball slightly with your palm.
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6
Sprinkle each cookie with a pinch of 1/4 tsp flaky sea salt.
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7
Bake for 10-12 minutes until the edges are set and lightly golden but the centers still look slightly underdone. They firm up as they cool.
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8
Cool on the baking sheets for 5 minutes before transferring to a wire rack.