Vegan Chocolate Chip Cookie Recipe
A vegan chocolate chip cookie with crispy edges and a soft and chewy center
Servings: 22 cookies
Ingredients
- 2 cups all purpose flour 9 oz
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup coconut oil, melted 4 oz
- 1/3 cup tahini 3.15 oz
- 6 tbsp water
- 2 tsp pure vanilla extract
- 1 1/4 cups tightly packed dark brown sugar 9.35 oz
- 10 oz 70% vegan chocolate, chopped
Instructions
- Heat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut oil, tahini, water, and vanilla until smooth. Add the sugar and whisk until combined.
- Stir in the dry ingredients until just combined then stir in the chocolate.
- Portion the dough into 3 tablespoon balls. If the cookie dough seems soft, refrigerate for 10 minutes.
- Bake, one pan at at a time for 12 minutes, until the edges have set but the centers are gooey. Cool on the pan on a wire rack for 20 minutes, or until the edges and bottoms are firm to the touch. Enjoy warm or at room temp. Cookies will keep in an airtight container at room temp for up to 3 days.
Notes
very slightly adapted from Weeknight Baking by Michelle Lopez
To Freeze: after the dough is formed into balls, freeze for 1 hour on a parchment paper lined pan loosely covered with plastic wrap. When they’re hard, transfer to a ziplock bag and close tightly.
To Bake from Frozen: Bake from frozen on a parchment paper lined baking sheet at 350°F for 15 minutes.
Notes: The original recipe called for chopped almonds (1/2 cup) and almond butter but also said that you can use any nut butter you have on hand. Experiment!