2 Serving
Plantry
Tahini Chocolate Chip Cookies
SERVINGS
PREP & COOK TIME
50 min
CALORIES
200
FAT
13g
CARBOHYDRATES
22g
PROTEIN
3g
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INGREDIENTS
- ½ cup coconut oil (room temperature)
- ½ cup tahini
- ⅓ cup light brown sugar
- ⅓ cup cane sugar
- ½ cup non-dairy milk
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp flaky salt, divided
- 1 ½ cup vegan chocolate chips
Allergens: tree nut, wheat
Tools: 2 baking sheets, Hand mixer
SERVINGS
PREP & COOK TIME
50 min
CALORIES
200
FAT
13g
CARBOHYDRATES
22g
PROTEIN
3g
Get Recipes Delivered
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.
