Description
Extra thick tahini chocolate chip cookies stuffed with gooey puddles of chocolate, swirled with creamy tahini and sprinkled with big flakes of sea salt. Prepare to fall in cookie heaven.
Ingredients
Scale
- 6 Tbsp Aqua Faba (water from a can of chickpeas)
- 1/2 cup vegan butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1 1/4 cup + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips or chopped chocolate bar
- Maldon sea salt flakes for topping
Instructions
- Combine flour, baking powder, and salt in a large bowl.
- In a separate bowl cream together butter, sugars, vanilla, almond extract, and maple syrup.
- Whisk the aqua faba until it is slightly fluffy and add into the butter mix.
- Add in the tahini.
- Combine flour mixture with the tahini butter mix and fold in chocolate chips.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees.
- Scoop and weigh out each cookie to 100 grams and sprinkle with Maldon sea salt flakes.
- Bake the cookies for 15-22 minutes until edges and the top are golden brown.
- Enjoy!
Notes
* When scooping the dough out, shape the dough into cones instead of perfect circles. The center should be slightly higher for an extra thick fluffy middle!
*Maldon sea salt flakes are the best for the topping because they don’t dissolve. If you don’t have any, you can skip this step though.
* You can substitute the aqua faba for mashed banana.
Nutrition
- Serving Size: 1 Cookie
- Calories: 290
Keywords: Tahini, Chocolate Chip, Cookies, Vegan Desserts