Tahini Chocolate Chip Cookies
Soft, chewy and downright delicious, these vegan Tahini Chocolate Chip Cookies are just like traditional chocolate chip cookies but with the subtle nuttiness of tahini and the goodness of whole wheat flour.
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Servings: 20 cookies
Calories: 249kcal
Ingredients
- 1 and ¼ cups / 200g wholewheat flour spooned and levelled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 tbsp cornstarch
- 3 tbsp / 60ml soy milk or oat milk
- ⅓ cup / 80g vegan butter (or coconut oil) melted and cooled
- ½ cup / 105g brown sugar firmly packed
- ⅓ cup / 75g raw granulated sugar
- ½ cup / 125ml / tahini
- 1 teaspoon vanilla extract
- 200 g / 7 ounces vegan chocolate roughly chopped
Instructions
- In a medium bowl combine the flour, baking soda and baking powder, and salt.
- In a small bowl, stir the cornflour and milk together. Add it to a mixing bowl withg the melted (and cooled) melted butter, brown and granulated sugar, tahini and vanilla.
- Add the wet ingredients to the dry and mix together until almost combined. Stir in the chocolate chunks and stir until combined.
- Cover the bowl with cling film and place the dough in the refrigerator for at least 30 minutes and up to 24 hours. This will firm up the dough making it easier to handle, enhance the flavours and create a chewier baked cookie.
- Preheat the oven to 180° C (356° F) and line a baking tray with baking paper.
- Using an ice-cream scoop or your hands, roll a heaped tablespoon of the refrigerated dough in to a rough ball and lay 6 to 8 balls on your baking tray (depending on its size) and pop in the oven for 13 minutes - 16 minutes.
- Remove the baked cookies from the oven and allow them to cool for 15-minutes (they will deflate and crack beautifully during this time) before gently setting them aside to continue baking the remaining dough.
- Roll and bake the remaining dough. Store in an airtight container for up to 4 days.
Notes
Weights and Measures
I use Australian cups and measurements. If you are in the States and prefer to use cups, the measurements listed (in cups and spoons) will work too.
Prop Tips
Allow your melted butter to cool before adding it. If you are substituting in coconut oil, this is especially true. Warm butter or coconut oil can give you a greasy dough.
Chilling the dough firms it up making it easier to handle, enhances the flavours and creates a chewier baked cookie.
Nutrition
Calories: 249kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 93mg | Potassium: 132mg | Fiber: 3g | Sugar: 14g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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