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
Ingredients
- 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
Instructions
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Preheat the oven to 350. Line two half sheet pans with parchment paper.
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Add the flour, gems or chunks, baking powder, baking soda and salt to a big mixing bowl. Whisk together.
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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.
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Add the wet ingredients into the dry ingredients and mix until a batter forms.
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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.
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Bake for 16 to 18 minutes, until just brown around the edges.
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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.