Vegan Chocolate Chip Cookies

This is hands down the best chocolate chip cookie that I have EVER had!

It isn’t from a bakery, or a made by a professional pastry chef. In fact, it’s vegan and made with delicious and healthy substitutes for butter and eggs! And it was made in my kitchen. Homemade, healthy-ish (emphasis on the “ish”), and simple as can be!

These chocolate chip cookies are a {healthier} dessert option for those of you with a sweet tooth that harasses you on the reg. When I took a gander at my baking cupboard, I was mindful of the ingredients that I was picking as I knew I wanted to attempt a healthier version of a classic chocolate chip cookie. Keyword, healthier.

I am not a vegan, but as I was surveying my ingredients I realized that this recipe was eggless, without butter and pro plant milk (I use almond milk). I then took a longer look at the ingredients that I had laid out and was pleasantly surprised that they were all vegan friendly. So here we are, a non-vegan crushing hard on these mouth-watering vegan chocolate chip cookies. Whether you are a vegan or not, I strongly encourage you to not stray away from trying this recipe. I wasn’t kidding when I said that these are the best chocolate chip cookies that I have ever had. No exaggeration. I know you will love them too. I am even willing to bet that these will become your favorite cookies!

I should also point out that the cookie dough itself is absolutely addicting. And again, eggless – therefore, guilt-free (wink, wink).

The next few ingredients that I want to discuss are what I call the hero ingredients of this recipe.

When faced with dozens of different chocolate chips in the baking aisle at the grocery store, I typically lean toward dark chocolate chips or chucks. I have always favored dark chocolate, so for this recipe I didn’t hesitate to use 72% dark cocoa chunks. I like the way the chunks look when they melt where the chips keep their shape. I recommend using anywhere between 60% or 72% dark chocolate as it is a slightly healthier option and to make sure that the recipe remains vegan, check the label to ensure that dairy was not used. However, most of the “good stuff” is vegan friendly.

Another ingredient in this recipe where the flavor shines through beautifully is the coconut oil. I used the coconut oil in place of butter, which is commonly used in cookie recipes. I love being able to taste the subtle hints of it in every bite. Please note that the coconut oil should be at room temperature as you prepare the dough.

The last ingredient that I want to highlight is the showstopper and the ultimate hero ingredient in this delicious spin on a classic. Are you ready for it?

TAHINI!

For those that do not know what tahini is, it’s a sauce-like condiment made from toasted ground sesame seeds. You may have had it inside of hummus before or inside of Middle Eastern dishes. I personally enjoy using it in homemade salad dressings and homemade hummus. My favorite brand is the Organic Tahini from Trader Joe’s.

I read one article about baking with tahini and was fascinated with its use, so I began obsessively researching how to use it in atypical ways. I love the nutty notes that it gives and thought it would be a great pairing with something chocolatey. It also compliments the brown sugar used in this recipe.

I never thought I would be baking with tahini, let alone stuffing my face with tahini-based cookies, but here we are.

Now do yourself a flavor favor and make these chewy and tasty cookies. You can save this recipe for later by pinning it to your Pinterest board here.

Let’s dive into the recipe!

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Vegan Chocolate Chip Cookies

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 60 minutes

Yield: 20

Ingredients

• ½ cup coconut oil (room temperature)
• ½ cup organic tahini
• ½ cup granulated sugar
• 1/3 cup light brown sugar (packed)
• ¼ cup almond milk
• 1 tsp vanilla extract
• 1¼ cup all purpose wheat flour
• 2 tbsp cornstarch
• 1 tsp sea salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ? cups chopped dark chocolate chunks

Instructions

1. Using a stand mixer, beat the coconut oil, tahini, granulated sugar, and light brown sugar on medium for about 2 minutes until a smooth and creamy mixture is formed. Add the almond milk and the vanilla extract and mix an additional minute to combine.
2. In a separate mixing bowl whisk together the flour, cornstarch, salt, baking powder, and baking soda to combine.
3. Add the dry ingredients to the creamy ingredients in the stand mixer and mix on low speed until just incorporated.
4. Fold in the dark chocolate chunks.
5. Place the cookie dough in the fridge for 30 minutes while you preheat the oven.
6. Preheat the oven to 350 ºF.
7. Line two to three baking trays with parchment paper.
8. Scoop the cookie dough into 2 tbsp portions Place the cookie dough balls on the baking trays 3" apart.
9. Sprinkle balls of dough with sea salt.
10. Bake the cookies, one sheet at a time, for 14-15 minutes, on center rack.
11. Let cool on the baking tray.
12. Bake the remaining tray(s) the same way.
13. Serve warm or at room temperature.

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How do you like to use tahini in recipes?