Tender cookies are loaded with chocolate and have a fragrance that will win you over. If you love peanut butter cookies, try using tahini for a new twist on a classic. And if you cook for someone with a peanut allergy, these cookies are a great substitution. The tahini gives them a lovely silky texture, plus they smell heavenly when they’re baking.
Here’s another cookie jar favorite: Cabin Cookies
Tahini Chocolate Chip Cookies
Ingredients
- 1/2 cup refined coconut oil, softened at room temperature
- 1/2 cup tahini
- 1/4 cup light brown sugar
- 1/2 cup white sugar
- 1/4 cup unsweetened almond milk (vanilla flavor is ok)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/4 cup flour
- 2 tablespoons tapioca starch or arrowroot
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups mini vegan chocolate chips
Instructions
Preheat the oven to 350 degrees F. In a large bowl, mix the softened coconut oil, the sugars, the tahini, and vanilla extract until very creamy and no lumps of coconut oil remain. Add the almond milk and stir again.
Mix the dry ingredients together in a separate bowl, then add to the sugar mixture. Stir just until combined and then add the chocolate chips and mix again just until combined. Scoop the dough with a cookie scoop (which works best here) or by tablespoons and form into a ball with your hands, then flatten slightly and put on a non-stick cookie sheet or one lined with a Silpat sheet. The cookies don't spread much, so you can place them fairly close together.
Bake for 14 minutes. Remove the cookies when done to a cooling rack.
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