Vegan Tahini Chocolate Chip Cookies
Made in one bowl, these cookies have a delightful chewy texture with a hint of tahini flavor. No one will believe they are vegan and gluten-free!
Servings: 18 cookies
Calories: 139kcal
Ingredients
- ½ cup tahini
- ½ cup coconut sugar
- 3 tablespoons melted coconut oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ½ cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 tablespoons plant milk
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F then line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer (or a large bowl using a hand mixer) beat together the tahini, coconut oil, maple syrup, coconut sugar and vanilla extract until smooth.
- Next add the almond flour, oat flour, baking soda and salt. Continue to beat until a crumbly dough forms. Add the milk and continue to beat until the dough comes together in on solid piece. Lastly, fold in the chocolate chips.
- Scoop out a heaping tablespoon of dough and shape into round discs. You want them to be discs rather than balls as they will only spread a little when baking. Arrange on the baking sheet about 1-inch apart.
- Bake in the oven for about 12 minutes. Set aside and allow to cool completely before handling as they will firm up as they cool. Leftovers can be stored in an airtight container for up to one week, although they likely won't last that long!
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 135mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg