Introducing Vegan Tahini Chocolate Chip Cookies, a healthier twist on the classic cookie! These delightful treats are crafted with old-fashioned oats, tahini, chopped dates, and ground flax, resulting in cookies that are crunchy on the outside yet wonderfully soft and chewy on the inside. Sweetened with maple syrup and finished with a hint of sea salt, they offer the perfect blend of sweetness and saltiness for an irresistible dessert!
Reasons to Adore This Recipe:
- Vegan Tahini Chocolate Chip Cookies boast a soft, chewy texture with a delightful sweetness.
- Packed with chunks of chocolate and luscious caramel dates, each bite is a delicious surprise.
- Enjoy the harmonious balance of sweet and salty flavors in every cookie.
- Whether you’re vegan or not, these cookies are sure to please everyone!
- The nutty flavor of tahini complements the sweetness of chocolate chips and dates beautifully.
- You can easily make these cookies gluten-free by using gluten-free oats.
- Plus, this recipe is nut-free, making it suitable for those with nut allergies!
Helpful Tips:
- Start by combining the wet ingredients before adding the dry ones.
- Opt for smooth, runny tahini rather than solid tahini for best results.
- Feel free to use your hands to thoroughly mix the ingredients if needed.
- If the dough seems too dry and crumbly, consider adding more tahini or a bit of oil, depending on the type of tahini used.
Vegan Tahini Chocolate Chip Cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp ground flax
- 1 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup chopped dates
- 1/2 cup chopped chocolate
Instructions
- Preheat your oven to 350°F. If you don’t have oat flour, simply blend rolled oats in a blender until finely ground.
- In a large bowl, mix together the rolled oats, oat flour, baking powder, salt, and ground flax.
- In a separate bowl, combine the tahini, maple syrup, and vanilla extract, whisking until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and mix with a spatula until fully combined. Fold in the chopped dates and chocolate chunks.
- Using a cookie scoop, form the dough into balls and place them on a parchment-lined baking sheet. Flatten each ball slightly with the palm of your hand.
- Bake the cookies for 12 minutes, then allow them to cool for 5 minutes before transferring to a cooling rack or plate.
Notes
- Store the cookies in an airtight container at room temperature for up to 4-5 days.
- For the best results, use smooth, runny tahini.
- Don’t hesitate to use your hands to ensure all the ingredients are well combined.