These mouth watering cookies are delicious, and can pertain to many dietary restrictions. Taking into account New Year resolutions, many have made the decision to go vegan. Finding plantbase, yet delicious recipes may be challenging but this chocolate chip recipe is definitely a must even if you are not vegan.
Ingredients: two cups of all-purpose flour, one and a half teaspoons of baking powder, half a teaspoon of baking soda, one teaspoon of kosher salt, half a cup of coconut oil, one third cup of tahini, six tablespoons of water, two teaspoons of vanilla extract, one and a fourth cup of dark brown sugar and five ounces of vegan chocolate chips.
First, line two half sheet pans with parchment paper and preheat the oven to 350°F.
In a large bowl, add two cups of all purpose flour, one and a half teaspoons of baking powder, half a teaspoon of baking soda and one teaspoon of salt. Then using a flat whisk, mix them together until the ingredients are evenly incorporated.
In a standard mixer bowl, add one half cup of coconut oil melted. Put the coconut oil in a microwave safe bowl and put it in for 15 second intervals, stir until the coconut oil has become clear and a liquid. Then add one third a cup of tahini, two teaspoons of vanilla extract and six tablespoons of water. Then with a paddle attachment, combine the ingredients on a low speed for about one minute.
Next, slowly add one and a fourth cup of dark brown sugar to the bowl on low speed for about a minute.
Then, gradually add the dry ingredients to the mixer on a low speed. If needed, use a rubber spatula to scrape the sides of the bowl. After that, add about five ounces of vegan chocolate chips, I used Hu dark chocolate vegan gems but any vegan brand will work.
Then taking an ice cream scooper, scoop about two tablespoons of the batter on the sheet bans. Place the cookies three inches from each other to avoid them touching each other since they do expand.