Chocolate Chip Vegan Cookies
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(19)
Ingredients
24 servings
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup packed brown sugar
- ½ cup melted coconut oil
- ⅓ cup tahini* (see note)
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 1 heaping cup dark chocolate chips
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Preparation
Step 1
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Step 3
In a large bowl, whisk together the brown sugar, coconut oil, tahini, water, and vanilla until smooth.
Step 4
Pour the dry ingredients into the bowl of wet ingredients and use a spatula to combine. Fold in the chocolate chips.
Step 5
Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets.
Step 6
Bake, one sheet at a time, for 12 to 14 minutes.
Step 7
Remove from the oven and let cool on the baking sheet for at least 10 minutes.
Step 8
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Chef's notes
*Tahini brands can vary in thickness. If the dough is too thick, stir in 2 to 3 tablespoons water. If it’s not thick enough to scoop, chill it in the fridge for 20 minutes. (My favorite tahini brands are Cedar's, Trader Joe's, and Seed + Mill)
