CHEWY VEGAN TAHINI CHOCOLATE CHIP COOKIES

These chewy vegan tahini chocolate chip cookies are laced with chunks of dark chocolate that melt into dreamy puddles in the oven. Sesame paste adds a nice nuttiness, and deepens the bittersweet flavors of the dark chocolate. They're bound to become your new favorite cookie!

INGREDIENTS

·     1/2 cup (113g) refined coconut oil at room temperature, creamy and soft and scoopable texture

·     1/2 cup (122g) tahini (see note)

·     1/2 cup (100g) granulated sugar

·     1/3 cup (60g) packed brown sugar

·     1/4 cup (55g) plant milk

·     1 tsp (4g) vanilla extract

·     1 1/4 cup (165g) all purpose flour

·     2 tbsp (18g) cornstarch

·     1 tsp (5g) salt

·     1/2 tsp (2g) baking powder

·     1/2 tsp (2g) baking soda

·     1 3/4 cups (200g) chopped dark chocolate, 60-70% dark

·     flaked sea salt, such as Maldon

INSTRUCTIONS

1.   Using an electric mixer, beat the coconut oil, tahini, granulated sugar, and brown sugar on medium for about 3 minutes until a smooth and creamy mixture is formed. Add the plant milk and the vanilla extract and mix another minute to combine. This can also be done with a wooden spoon, but will take more effort to cream.

2.   In a separate mixing bowl whisk together the flour, cornstarch, salt, baking powder, and baking soda to combine. Add the dry ingredients to the creamed oil and sugar mixture and mix on low speed until just incorporated. Fold in the chopped chocolate.

3.   Put the cookie dough in the fridge for at least 30 minutes while you preheat the oven, or leave in the fridge to bake the next day. Transfer to the freezer for longer storage of the cookie dough (pre-scoop the dough into balls and bake straight from frozen, and may need to add a couple of minutes onto the baking time).

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Full instructions: Click here

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