Vegan Tahini Chocolate Chip Cookies

I made these on a rainy day last week for my son who's doing an amazing job with homeschooling; curious, creative, and focused. So a little thank you for my sweet boy.....and of course had a few hot ones straight out of the oven for myself! 


Vegan Tahini Chocolate Chip Cookies


Organic Ingredients: 

Wet Ingredients

1/3 cup runny tahini (Whole Foods 365 brand) at room temperature

1/2 cup dark brown sugar

2/3 cup white granulated sugar

1/4 cup apple sauce at room temperature

6 tbsp vegan butter melted, 1/4 cup + 2 tbsp

1 tsp vanilla extract


Dry Ingredients: 

1 1/2 cups gluten free all purpose flour (I like Red Mill) or regular All Purpose flour

1 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

3/4 cup vegan chocolate chips or semi sweet chocolate chips



In a large mixing bowl, beat together all wet ingredients until well combined. 

Add in the dry ingredients (not the chocolate). Fold in until well combined. Fold in the chocolate chips. 

Put the dough in the fridge covered for 20 minutes, and preheat the oven to 350° Fahrenheit.

After 20 minutes, use a medium spoon to scoop the dough and roll between the hands to create 2 inch round balls, then add to a baking sheet lined with parchment paper

Keep the cookies several inches apart as they will spread. Bake no more than 6 cookies at a time.

Press on a few extra chocolate chips on top.

Bake for 11-14 minutes or until the edges are golden brown. They will firm up as they cool.

Let cool completely on wire a rack (if you can wait), then enjoy!