If you love tahini, you are going to love these cookies! I use Hu Dark Chocolate Gems but you can also use Enjoy Life Mega Chunks. Either way, you are going to end up with a nutty, chocolatey yummy cookie!
Use your favorite tahini. Be sure it is mixed well and easily pourable. If it’s not, heat it up on the stovetop or if you have one, a microwave.
I use aquafaba in this recipe as I do in most of my cookies. Here is a tip. Next time you open a can of chickpeas, pour the liquid into ice cube trays measuring it out either 1 tablespoon or 3 tablespoons each. When they are frozen, pop them out and transfer them to a freezer bag so you have aquafaba any time you want to bake!
Tahini Chocolate Chunk Cookies
- 1 1/2 cups all purpose flour
- 2/3 cup chocolate gems or chunks
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons aquafaba, room temperature (aquafaba is the liquid from a can of chickpeas)
- 1 cup vegan cane sugar
- 1/2 cup sunflower oil
- 1/2 cup tahini
- 1 teaspoon vanilla extract
Preheat the oven to 350. Line two half sheet pans with parchment paper.
Add the flour, gems or chunks, baking powder, baking soda and salt to a big mixing bowl. Whisk together.
In a separate medium-sized mixing bowl, whisk the aquafaba until it becomes foamy and white. Add the sugar, tahini, oil and vanilla. Whisk together.
Add the wet ingredients into the dry ingredients and mix until a batter forms.
Use a 3-tablespoon scooper to scoop out the dough, pressing it on the side of the bowl to pack it well. Drop the cookie dough onto the sheet pan, leaving a bit of space in between.
Bake for 16 to 18 minutes, until just brown around the edges.
Remove the sheet pans from the oven. Let the cookies sit for a few minutes; they will firm up as they cool. Transfer to a cooling rack and cool completely.