Imagine biting into a cookie so decadent, so irresistibly chewy, that you'd never believe it's completely vegan! These Tahini Chocolate Chip Cookies are about to revolutionize your dessert game, proving that plant-based treats can be just as luxurious and satisfying as traditional recipes. With a rich, nutty tahini base and melty vegan chocolate chips, these cookies are not just a dessert—they're a culinary experience that will make even non-vegans swoon.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup tahini
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the tahini, maple syrup, and vanilla extract until smooth and well combined. The mixture should be creamy and homogeneous.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure no lumps remain and ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a soft cookie dough forms. The consistency should be slightly sticky but manageable.
- Fold in the vegan chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Gently flatten each cookie mound slightly with the back of a spoon or your fingertips to create a more uniform shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Tips
- Use high-quality tahini for the best flavor - look for smooth, well-stirred brands.
- Make sure your maple syrup is at room temperature to blend smoothly with tahini.
- Don't overmix the dough to keep cookies tender and prevent gluten development.
- For uniform cookies, use a cookie scoop or weigh each portion.
- Allow cookies to cool on the baking sheet for 5 minutes to help them set properly.
- Store in an airtight container to maintain their soft, chewy texture.
- For extra indulgence, sprinkle sea salt on top before baking for a flavor boost.
Nutrition Facts
Calories: 108kcal
Carbohydrates: 14g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
