Description
Indulge in these delectable Nut-Free Vegan Tahini Chocolate Chip Cookies that are soft, chewy, and bursting with rich, nutty flavors from tahini. Perfect for those with nut allergies or anyone looking for a delicious vegan treat!
Ingredients
Ingredients:
- ½ cup tahini (well-stirred)
- ½ cup coconut sugar (or brown sugar)
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tablespoon ground flaxseed + 2 ½ tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare flax egg: In a small bowl, mix the ground flaxseed with water and let sit for 5 minutes to form a flax egg.
- Mix wet ingredients: In a large mixing bowl, whisk together tahini, coconut sugar, maple syrup, melted coconut oil, flax egg, and vanilla extract until smooth.
- Add dry ingredients: Add the flour, baking soda, and salt to the wet mixture and stir until a soft dough forms.
- Stir in chocolate chips: Fold in the dairy-free chocolate chips.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Flatten the tops and bake for 10–12 minutes until golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft, chewy, and packed with rich, nutty flavor from the tahini. Use runny tahini for the best texture.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
