Vegan Tahini Chocolate Chunk Cookies
Ingredients
- 1 cup almond flour
- ¾ cup all purpose flour
- ½ tsp baking powder
- ¾ tsp baking soda
- ⅔ tsp salt
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup tahini *
- 1 tbsp dark syrup
- 5 tbsp water **
- 2.5 tsp pure vanilla extract
- 1 cup 150g vegan dark chocolate, chopped into chunks
- sea salt for sprinkling on the cookies once they're baked
Instructions
- 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.
- Preheat the oven to 175°C.
- Prepare 2-3 baking sheets with parchment paper. Scoop out the cookie dough with an ice cream scooper to make round dough balls. I made 20 cookies with this dough, about 6-8 cookies per sheet depending on the size you use. I like putting little chocolate chunks on top of the dough balls so that there are always lots of chocolatey pools on top of the cookies. :))
- Bake the cookies one tray at a time, and bake for 8-10 minutes. Remove the cookies when the edges have become a nice light golden brown colour. Let the cookies rest on the baking sheet a few minutes before transfering them to a cooling rack to cool completely. This is when I sprinkled them with salt, at the time when the salt flakes stick to the cookies but not too soon that they just melt into the cookie.
- These cookies are soo delicious and of course best served fresh! Store in an airtight container at room temperature. But honestly I think they're still delicious a couple days later or even from the freezer and microwaved for a few seconds before enjoying! Yum! I hope you enjoy this recipe!
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