Vegan Tahini Chocolate Chip Cookies
Theres's so much to love about these vegan tahini chocolate chip cookies. They strike the perfect balance between savory and sweet, chewy and crispy....the perfect use for the rest of that jar of tahini.
Servings: 18 cookies
Calories: 148kcal
Equipment
Ingredients
- ¾ cup tahini runny
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract
- 1 ¼ cups almond flour blanched
- 2 teaspoons ground flax seeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dark chocolate chunks
- 1 pinch flakey sea salt
Instructions
- In a large mixing bowl, combine tahini, maple syrup and vanilla extract.
- Add almond flour, ground flax, baking powder, baking soda and salt to the wet ingredients and stir until dry ingredients are well incorporated and batter is smooth and creamy. Then stir in chocolate chunks or chips.
- Cover bowl with plastic wrap and let cookie dough chill for a minimum of 30 minutes in the fridge. Preheat oven to 350 when ready to proceed.
- Use a medium cookie scoop or Tablespoons to drop cookies onto baking tray lined with parchment paper.
- Use the bottom of a glass or metal measuring cup to flatten out balls on baking tray. Sprinkle with flakey sea salt if desired and bake for 12 minutes in preheated oven.
- Let cookies cool on baking tray for 10 minutes and then transfer to wire rack until completely cool.
- Store chocolate chunk cookies in airtight container for up to a week at room temperature or 3 months in the freezer.
Notes
Tahini: Make sure to give it a good stir when you first open the jar. Aim for consistent, drippy consistency.
Nutrition information is based on one recipe making 18 cookies.
Nutrition
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 84mg | Potassium: 93mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 1mg