I baked these vegan tahini chocolate chip cookies for my friend’s dinner party last month. The tahini made the cookies nutty, and she said they were the most interesting cookies she had ever served.
Delicious Vegan Tahini Chocolate Chip Cookies
These cookies combine the unique flavor of tahini with traditional chocolate chips, creating a delightful treat. The recipe yields about 12 cookies and takes approximately 30 minutes from start to finish.
Ingredients
- 1 cup tahini
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine tahini, maple syrup, and vanilla extract, stirring until smooth.
- Add Dry Ingredients: Add almond flour, oats, baking soda, and salt to the wet mixture. Stir until just combined, then fold in the chocolate chips and nuts if using.
- Scoop Dough: Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Nutrition Information
- Servings: 12 cookies
- Calories: 150kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 16g
I store the cookies in an airtight container at room temperature for up to five days. The cookies stay chewy, and I let them come to room temperature before serving.
