Vegan tahini chocolate chip cookies

Vegan tahini chocolate chip cookies

Based on 11 ratings
Julia Stephan

Julia Stephan

Community member

"To me, the perfect chocolate chip cookies are super tender and almost crumble in your mouth when you take a bite—and that's exactly what happens with these! Instead of eggs and butter, I use margarine and applesauce for this vegan recipe. But my secret ingredients are tahini and coconut sugar which add a light taste of sesame and caramel. If you can't find coconut sugar, substitute it with regular sugar. Although the dough improves when refrigerated overnight, I feel like the perfect chocolate chip cookies shouldn't require you to wait for a day until you can finally eat them. But if you have a little more time, your patience will pay off!. #stayhomekeepcooking"

Difficulty

Easy 👌
20
min.
Preparation
12
min.
Baking
60
min.
Resting

Ingredients

Servings2
22¼ g
margarine
11⅛ g
sugar
11⅛ g
light brown sugar
½ tbsp
coconut sugar
tbsp
tahini
tbsp
applesauce
¼ tsp
vanilla extract
44½ g
flour
¼ tsp
baking powder
tsp
salt
22¼ g
bittersweet chocolate
MetricImperial

Utensils

bowl, hand mixer with beaters, fine sieve, rubber spatula, oven, baking sheet, parchment paper, wire rack

  • Step 1/4

    Add margarine, sugar, light brown sugar, and coconut sugar to a large bowl and beat until the mixture is light and creamy. Add tahini, applesauce and vanilla extract, and stir to combine.
    • 22¼ g margarine
    • 11⅛ g sugar
    • 11⅛ g light brown sugar
    • ½ tbsp coconut sugar
    • tbsp tahini
    • tbsp applesauce
    • ¼ tsp vanilla extract
    • bowl
    • hand mixer with beaters

    Add margarine, sugar, light brown sugar, and coconut sugar to a large bowl and beat until the mixture is light and creamy. Add tahini, applesauce and vanilla extract, and stir to combine.

  • Step 2/4

    Sift flour, baking powder, and salt directly into the bowl, then stir to combine until a smooth dough forms. Lastly, finely chop bittersweet chocolate and fold in.
    • 44½ g flour
    • ¼ tsp baking powder
    • tsp salt
    • 22¼ g bittersweet chocolate
    • fine sieve
    • rubber spatula

    Sift flour, baking powder, and salt directly into the bowl, then stir to combine until a smooth dough forms. Lastly, finely chop bittersweet chocolate and fold in.

  • Step 3/4

    Divide the dough into approx. 9  balls of the same size. Refrigerate for approx. 1 hr.

    Divide the dough into approx. 9 balls of the same size. Refrigerate for approx. 1 hr.

  • Step 4/4

    Preheat oven to 180°C/355°F. Transfer cookies onto a lined baking sheet. Bake for approx. 12 min., or until the edges of the cookies are golden brown. No worries, the cookies will be quite soft when you remove them from the oven. Let them cool on the baking sheet for approx. 10 min., then transfer them onto a wire rack and let them cool out. Enjoy.
    • oven
    • baking sheet
    • parchment paper
    • wire rack

    Preheat oven to 180°C/355°F. Transfer cookies onto a lined baking sheet. Bake for approx. 12 min., or until the edges of the cookies are golden brown. No worries, the cookies will be quite soft when you remove them from the oven. Let them cool on the baking sheet for approx. 10 min., then transfer them onto a wire rack and let them cool out. Enjoy.

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