Vegan Chocolate Chip Cookies

As seen on

Love & Lemons

Total Time

27 mins

Prep Time

15 mins

Cook Time

12 mins

Rating

(65)

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

Desserts Kid-Friendly Baking Beginner ...

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Preparation

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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. Bake, one sheet at a time, for 12 to 14 minutes.

Step 6

Remove from the oven and let cool on the baking sheet for at least 10 minutes.

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)

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Seasonal Recipes

Skill Level

other

Vegan Chocolate Chip Cookies

Ingredients

Preparation

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Step 6

Chef’s notes

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