Description
Delicious nut-free vegan cookies made with creamy tahini and dairy-free chocolate chips, offering a rich and satisfying treat.
Ingredients
Scale
- 1 cup tahini (sesame seed paste)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together tahini, brown sugar, maple syrup, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the dairy-free chocolate chips evenly.
- Using a tablespoon, scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute maple syrup with agave nectar.
- Ensure tahini is well-stirred and smooth for best texture.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg