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Tahini Chocolate Chip Cookies

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SERVINGS
24 cookies
PREP & COOK TIME
50 min
CALORIES
200
FAT
13g
CARBOHYDRATES
22g
PROTEIN
3g

MAIN INGREDIENTS

  1. ½ cup coconut oil (room temperature)
  2. ½ cup tahini
  3. ⅓ cup light brown sugar
  4. ⅓ cup cane sugar
  5. ½ cup non-dairy milk
  6. 1 tsp vanilla extract
  7. 1 ¼ cups all-purpose flour
  8. 2 tbsp cornstarch
  9. ½ tsp baking powder
  10. ½ tsp baking soda
  11. 1 tsp flaky salt, divided
  12. 1 ½ cup vegan chocolate chips
Allergens: tree nut, wheat

TOOLS

  • 2 baking sheets
  • Hand mixer

INSTRUCTIONS

1
Prepare the wet ingredients

Preheat the oven to 350°F. In a large bowl combine the coconut oil, tahini, light brown sugar, cane sugar, non-dairy milk, and vanilla extract. With a hand mixer or whisk, mix the ingredients until smooth and creamy.

2
Prepare the dry ingredients

In a separate large bowl combine the flour, cornstarch, baking powder, baking soda, and ½ tsp salt. Add the dry ingredients to the wet ingredients and mix on low speed until incorporated. Fold in the chocolate chips. Place the cookie dough in the fridge for at least 30 minutes.

3
Bake the cookies

Line two baking sheets with parchment paper. Scoop the cookie dough into balls and transfer to the baking sheet about 2” apart (you should get 24 cookies). Sprinkle with the remaining flaky salt and bake until golden brown, 12 to 15 minutes.