Vegan Cookie Recipes: Chocolate Chip Vegan Cookies
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
24
-
Course
Dessert
-
Cuisine
Vegetarian, Vegan, gluten-free
Vegan Cookie Recipes: Chocolate Chip Vegan Cookies
Description
The cookie dough is formed by combining dry ingredients including flour, leavening agents, and salt with wet ingredients such as brown sugar, melted coconut oil, tahini, water, and vanilla. After mixing, chocolate chips are folded in and the dough is scooped onto parchment-lined sheets. Baking at 350°F produces cookies with lightly crisp edges and a soft center. Cooling on the baking sheet allows them to set properly without becoming hard.
The cookies offer a gentle sweetness from brown sugar balanced by the nutty undertones of tahini and rich bursts of chocolate. This combination results in a textured cookie that is satisfying and suitable for those following a vegan diet. The recipe can be adjusted by varying the amount of water to achieve a workable dough consistency.
Tahini brands vary in thickness; adding extra water can help if the dough is too thick, or chilling it can assist if it’s too thin for scooping. Recommended tahini brands include Cedar's, Trader Joe's, and Seed + Mill.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup brown sugar packed
- ½ cup coconut oil melted
- ⅓ cup tahini see note
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 1 heaping cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk together the brown sugar, coconut oil, tahini, water, and vanilla until smooth.
- Pour the dry ingredients into the bowl of wet ingredients and use a spatula to combine. Fold in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets. Bake, one sheet at a time, for 12 to 14 minutes. Remove from the oven and let cool on the baking sheet for at least 10 minutes.
Notes
- If the dough is too thick, add 2 to 3 tablespoons of water to adjust consistency.
- If the dough is too soft to scoop, chill it in the refrigerator for 20 minutes before baking.
- Different tahini brands have variable thickness; Cedar's, Trader Joe's, and Seed + Mill are reliable choices.
User Reviews
Overall Rating
5
You'll Also Love
