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Let me introduce to you, my Tahini Chocolate Chip Cookies – these giant cookies are not too sweet, chewy with crispy edges.
‘Tis the season for cookies! I love cookies, but I’m not a big fan of overly sweet desserts. These are the kind of cookies you won’t get sick of, the type of cookie you’ll keep going back for, perfect to gift your loved ones with and even something Santa would love!
What you’ll need to make Tahini Chocolate Chip Cookies:
- tahini
- granulated sugar
- cake flour
- plain flour
- cornflour
- light brown sugar
- chocolate chips
- salted vegan butter
- flaxegg
- vanilla extract
- baking soda
- flaky sea salt
What’s Cake Flour?
Cake flour is a light flour, with less protein made from just plain flour and cornflour.
What’s a Flaxegg?
Flaxegg is a binding agent used in vegan baking. I love using flaxeggs in cookies and breads! But for cake’s I prefer making some buttermilk – just by combining vegan milk and apple cider vinegar or lemon.
What if I can’t find salted vegan butter?
I find it hard to find unsalted vegan butter, but if that’s all you can find use that and add in a pinch of salt! Don’t oversalt the cookie dough, as you’re going to sprinkle the baked cookies with some flaky sea salt!
Chilling cookie dough:
- Refrigerating cookie dough overnight prevents cookies from spreading out too quickly when baking. Popping the dough into the fridge allows the fat (vegan butter) to cool. It ensures soft cookies.
- Popping the cookie dough into the fridge also makes for a more flavourful cookie!
- If you can’t wait till the next day to make these cookies, refrigerate for at least 4 hours!
How to store Tahini Chocolate Chip Cookies:
You can store these cookies in the fridge for up to 4 days when stored in an air-tight container.
More baked vegan recipes:
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Ingredients
- 120 g cake flour
- 240 g plain flour
- 2 tsp cornflour
- 3/4 tsp baking soda
- 175 g vegan salted butter
- 56 g tahini
- 150 g light soft brown sugar
- 100 g granulated sugar
- 2 flaxeggs (2 tbsp flaxmeal + 4 tbsp water)
- 200 g vegan chocolate chips
- 1 tsp vanilla extract
- flaky sea salt
Instructions
- First, make your flaxegg by combining flaxmeal and water. Set aside for 5 minutes.
- With an electric whisk, beat your vegan butter and sugars together for 3-4 minutes or until light and fluffy.
- Add in your flaxegg, tahini and vanilla extract and whisk until well combined..
- Add in 1/3 cup of your flour, and fold with a spatula. Repeat until all your flour has been well combined.
- Fold in your vegan chocolate chips, cover your bowl with a plate and refrigerate overnight.
- The next day: Pre-heat your oven to 210C/190C fan. Line your baking tray with parchment paper.
- Divide your cookie dough into 8, I like doing this by using a measuring scale – around 140g per cookie.
- Place your cookie dough balls on a baking tray lined with parchment paper with 1-2 inch gaps. If you can't fit all your cookies on your baking tray, place the other rolled cookie dough balls in the fridge, until needed.
- Bake for 12-15 minutes.
- Sprinkle your cookies with some flaky sea salt.
- Allow to cool on the baking tray for 5-10 minutes, then transfer onto a cooling rack.
Nutrition
- Calories: 200
