Description
Delight in these Nut-Free Vegan Tahini Chocolate Chip Cookies, a perfect plant-based treat that combines creamy tahini with rich dairy-free chocolate chips. These cookies are free from nuts and eggs, making them an ideal dessert for vegans and those with nut allergies. With a soft, chewy texture and a hint of vanilla, they are easy to make and perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup tahini (well-stirred)
- 1/4 cup coconut oil (melted)
- 3/4 cup brown sugar (lightly packed)
- 1/4 cup non-dairy milk (such as oat or soy)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 1/2 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 to prevent the cookies from sticking.
- Mix wet ingredients: In a large bowl, whisk together the well-stirred tahini, melted coconut oil, brown sugar, non-dairy milk, and vanilla extract until the mixture is smooth and creamy, ensuring even consistency.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Make the cookie dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Add chocolate chips: Fold in the dairy-free chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
- Shape the cookies: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet. Gently flatten the tops with your fingers for even baking and cookie shape.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges turn just golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure the tahini is well-stirred before measuring for a smooth texture in the dough.
- These cookies are best enjoyed within a few days and can be stored in an airtight container at room temperature to maintain freshness.
- For thicker cookies, chill the dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
