Marbled Salted Caramel Tahini Vegan Chocolate Chip Cookies
Ingredients
Vegan Tahini Chocolate Chunk Cookies
- ½ cup almond flour
- ⅓ Cup + ⅔ tbsp all purpose flour
- ¼ tsp baking powder
- ⅓ tsp baking soda
- ⅓ tsp salt
- ⅓ Cup + ⅔ tbsp light brown sugar, packed
- ¼ cup white granulated sugar
- ⅓ Cup + ⅔ tbsp tahini *
- ½ tbsp dark syrup
- 2 ½ tbsp water **
- 1 tsp pure vanilla extract
- ½ cup dark vegan chocolate, chopped into chunks
- sea salt for sprinkling on the cookies once they're baked
Fudgy Vegan Tahini Brownie Cookies
- 111 g good quality tahini ½ cup
- 150 g brown sugar ¾ cup
- 55 g white granulated sugar ¼ cup
- 125 g unsweetened applesauce ½ cup
- 1 ½ tsp pure vanilla extract
- 1 tsp coffee powder
- 40 g unsweetened cocoa powder ⅓ cup + 1 tsp
- ½ tsp baking soda
- 120 g white all purpose flour 1 cup
- ¾ cup vegan salted caramel light chocolate chunks
- flaky sea salt for sprinkling on top the baked cookies
Instructions
Vegan Tahini Chocolate Chunk Cookies
- First whisk together the flours, salt, baking soda and baking powder together in a bowl. Set aside.
- Whisk the sugars, tahini and dark syrup together in a large mixing bowl until the mixture becomes thick and starts to properly stick together. Then mix in the vanilla and the water.
- Add the dry ingredients to the wet ingredients, stirring carefully, folding the dough together. Fold in the chocolate chunks when the ingredients are almost fully combined. Then fold in the chocolate chunks.
- Chill the cookie dough in the fridge for 35-40 minutes.
Fudgy Vegan Tahini Brownie Cookies
- When the cookies have chilled about 25-30 minutes, preheat the oven to 175° C or 350° F and prepare two baking sheets. Let the oven preheat as you prepare the next cookie dough.
- Mix the vanilla with the coffee powder in a mixing bowl until the coffee has dissolved. Then add the tahini, sugars and applesauce to the same mixing bowl and whisk until combined.
- Two options: Lay a strainer over the mixing bowl and add the flour, cocoa powder, baking soda and salt. Shake the strainer with dry ingredients over the wet mixture to smoothly combine the ingredients with no lumps. OR you can mix the dry ingredients together in a separate mixing bowl to get rid of clumps. Then add the dry to the wet ingredients. Mix until close to combined, then fold in the chocolate chunks as well (save some of the chunks to place on top of the cookies). Do not over-mix.
- If your kitchen is very hot and you notice the chocolate cookie dough is very soft, you can chill it for 15 minutes as well so the cookies don't spread loads.
Assembling the Cookies
- Take the chilled cookie dough out of the fridge.
- Make ca 20 cookies. I used a cookie dough scoop to make these. I started by taking a little bit of the chocolate brownie cookie dough in the ice cream scoop, then scooping a bit of the other dough, then filled the scoop with more chocolate dough. Continue to alternate scooping until the cookie dough scoop is full. This is what creates a marbled effect!
- Place a few of the leftover chocolate chunks on top of each cookie. This way they look more fancy since the chocolate will look all melty and delicious and decorative on each cookie!
- Bake the cookies one sheet at a time. Bake the cookies for roughly 10 minutes depending on your oven. The edges should be set but the middle will look a bit undone, and this is correct. This is how the cookies end up being chewy, fudgy and delicious!
- Sprinkle flaky sea salt on top of the cookies when they are done baking. Let them sit for about 15 minutes before you eat them.
- If your cookies have spread out a bit or if they have become misshapen, use a circular cookie cutter or a mug etc. Place the shape around the cookies one at a time and swirl them so the edges become perfectly circular.
- Keep any leftovers in the fridge or freeze them. Enjoy with a cup of tea or coffee!
Notes
*Make sure you use high quality tahini that is light coloured and creamy and has a milder flavour. Cheap tahini is dry and super bitter, that kind will sadly ruin the cookies. If you don't want to use this much tahini you can sub 1/4 cup of the tahini with 1/4 cup pure almond butter, but I love the tahini in this recipe! :) It acts as a binder instead of eggs, but also replaces butter in this cookie recipe. If you swap out a bit of tahini, the granulated sugar can be reduced by a few tablespoons, as almond butter is naturally sweeter.
**helps the cookies spread since tahini is so thick