Vegan Chocolate Chip Cookies
Serves 24
Get ready to fall in love with these vegan chocolate chip cookies! They have lightly crisp edges, chewy middles, and plenty of chocolate in every bite.
Ingredients
- 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
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
*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)