“Here we have it folks. The cookies of your dreams. The cookies that have been missing from your lives. Cookies that will make you go a little crazy. Cookies with a secret ingredient that you already know about because it’s in the title of this post 😛 .”
— Eva, the Curious Chickpea
My favorite desert on this planet is the glorious chocolate chip cookie. In 2017, I attempted to recreate this Chocolate Chip Cookie recipe trial that Buzzfeed did, but I didn’t get through all of the recipes. Once I made the Nestle Tollhouse recipe, I didn’t feel the need to look further (post about the tollhouse cookies coming soon).
A few of my other favorite things includes warm sunny days, the smell of fall, and THIS planet. I mean to say that I am attempting to eat more vegan/vegetarian in order to do my small part in curbing climate change.
I also love tahini and salt, so when I came across this recipe I couldn’t wait to test it out.
Let’s discuss, shall we?
I followed this recipe as written. The cookies turned out pretty good. My husband and sister loved these cookies. I thought the cookies were very yummy, but they crumbled whenever holding in between your fingers.
At the start time of making the cookies, my coconut oil was in the fridge (a solid block) and the recipe calls for room temps, scoop-able coconut oil. I put my coconut oil in the microwave in hope to get it to room temperature, and it worked. However, since this was the only mistake I can knowingly made, it may be the reason the cookies were crumbly and thicker than Chickpea’s cookies.
The next time I attempt to make these cookies I am going to weigh the ingredients instead of using the cups/spoons metrics. Not weighing the ingredients could also lead to the cookies being thick or crumbly.
I have read that over mixing cookie dough can lead to thick cookies, but because I know this, I was very careful not to over-mix the dough, especially once the flour was incorporated.
The cookies really were delicious, and didn’t look that far off from Chickpea’s. I look forward to making these again, and maybe for a crowd next time!
I recommend testing out the recipe yourself. Happy baking!
CHEWY VEGAN TAHINI CHOCOLATE CHIP COOKIES RECIPE
INGREDIENTS
- 1/2 cup (113g) refined coconut oil at room temperature, creamy and soft and scoopable texture
- 1/2 cup (122g) tahini (see note)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (60g) packed brown sugar
- 1/4 cup (55g) plant milk
- 1 tsp (4g) vanilla extract
- 1 1/4 cup (165g) all purpose flour
- 2 tbsp (18g) cornstarch
- 1 tsp (5g) salt
- 1/2 tsp (2g) baking powder
- 1/2 tsp (2g) baking soda
- 1 3/4 cups (200g) chopped dark chocolate, 60-70% dark
- flaked sea salt, such as Maldon
INSTRUCTIONS
- Using an electric mixer, beat the coconut oil, tahini, granulated sugar, and brown sugar on medium for about 3 minutes until a smooth and creamy mixture is formed. Add the plant milk and the vanilla extract and mix another minute to combine. This can also be done with a wooden spoon, but will take more effort to cream.
- In a separate mixing bowl whisk together the flour, cornstarch, salt, baking powder, and baking soda to combine. Add the dry ingredients to the creamed oil and sugar mixture and mix on low speed until just incorporated. Fold in the chopped chocolate.
- Put the cookie dough in the fridge for at least 30 minutes while you preheat the oven, or leave in the fridge to bake the next day. Transfer to the freezer for longer storage of the cookie dough (pre-scoop the dough into balls and bake straight from frozen, and may need to add a couple of minutes onto the baking time).
- Preheat the oven to 350 ºF with one rack in the center of the oven. Line two baking trays with parchment paper or a silicon mat.
- Scoop the cookie dough into 2 tbsp (1oz) portions, a cookie scoop makes quick work of this. Place the cookie dough balls on the baking trays 3″ apart.
- Bake the cookies, one sheet at a time, for 12-13 minutes, or until the edges are just barely golden and the center is a shade lighter.
- Remove from oven and immediately sprinkle some flaked salt on top of the cookies. Let cool on the baking tray. Bake the remaining cookies the same way.
NOTES
*prep time includes 30 minutes to chill the cookie dough.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 