Soft, chewy tahini, chocolate chip cookies. This batch comes out with crispy edges on the outside and perfectly chewy on the inside. Plus, the twist of the tahini makes it creamier and nuttier.
Ingredients
-
½ cup of SoCo Tahini
- ½ cup of vegan butter (we used coconut butter)
- ¼ cup of oat milk or almond milk
- 1 ¼ cup of flour
- ¾ cup of brown sugar
- 2 cups of Belgian dark chocolate chunks (vegan)
- ½ tsp. baking soda
- ½ tsp. Baking powder
- Pinch of sea salt
Directions
In a large mixing bowl put together the vegan butter, sugar and SoCo tahini, mix until combined and airy
- In another bowl mix these dry ingredients: flour, baking soda, baking powder and a pinch of sea salt
- Remove the large bowl from the mixer and add the chocolate and the dry ingredients bowl, mixing until combined
- Put the cookie dough in the fridge for at least 60 min (makes it chewier)
- Preheat the over to 350 Fahrenheit/ 175 Celsius
- Make 6-10 flat balls per tray bake for ~15 minutes or until the cookies get golden, repeat till you run out of dough
- Enjoy!
Recipe Note
Warning: These cookies are addictive! Most people who baked this recipe finished the entire batch in less than 24hrs.
Comments (0)
Back to Recipes with Tahini