Vegan Tahini Chocolate Chip Cookies Recipe
These vegan tahini chocolate chip cookies are easy to make and delicious. They're gluten free, paleo diet friendly, and nut free.
Servings: 24
Calories: 101kcal
Equipment
- Sheet pans
- Parchment paper
Ingredients
- 3/4 cup coconut flour
- 2/3 cup tahini
- 2/3 cup maple syrup
- 1/2 cup dairy-free dark chocolate chips
- 2 tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the tahini, maple syrup, applesauce, vanilla extract, and salt to a large mixing bowl and mix well.
- Add the coconut flour and mix until combined.
- Add the dairy-free dark chocolate chips and mix again.
- Chill the dough in the fridge for 30 minutes.
- Scoop out heaping teaspoons of the cookie dough, then use your hands to roll them into balls before placing them on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls down to form flat, circular shapes.
- Bake for 8 minutes at 375 degrees Fahrenheit.
- Let cool before serving.
Notes
- The cookie dough is sticky, so you may have to wash and dry your hands about halfway through the process of rolling and flattening the cookies before resuming.
- Store these vegan tahini chocolate chip cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.
Nutrition
Serving: 1Cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 74mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg