Okay, cookie lovers, gather 'round! It’s time we talked about these ridiculously delicious Vegan Tahini Chocolate Chip Cookies. I know, I know, you might be thinking, 'Tahini in a cookie?' Trust me on this one. These aren't your average chocolate chip cookies; they're a flavor explosion waiting to happen!
After a bit of a cookie hiatus, I had a serious craving for some baking magic. What emerged from my kitchen? These beauties. Imagine sinking your teeth into a cookie with a perfectly crispy edge, giving way to a soft, chewy center. Then, that subtle sesame flavour from the tahini hits you, followed by the rich, melty dark chocolate chunks. It’s like a party in your mouth, and everyone’s invited!
What Makes These Cookies Special?
Let's break down the stars of this show:
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Flax Magic: Instead of eggs, we're using ground flaxseed and soy milk. But here’s the secret: I whip them with an electric whisk until they get all frothy, just like egg whites. This creates a wonderful binding effect, keeping the cookies perfectly moist and chewy.
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Plant-Powered Milk: I opted for protein-rich soy milk, but any plant milk will work. Go with your favourite – almond, oat, whatever floats your boat.
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Vegan Butter Goodness: Melted vegan butter is the key to that perfect texture. The block kind is best for this recipe, but coconut oil could be an option too – though I haven't tried it here just yet!
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Double Sugar Delight: A combo of caster (superfine white) and muscovado sugar is the secret to the ideal chewiness and flavor. The muscovado adds a touch of molasses depth that is so good!
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Tahini Twist: The tahini is where the magic is. It adds a nutty, slightly savory background that pairs so well with dark chocolate. Trust me, it's a game changer.
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The Usual Suspects: A touch of baking soda and baking powder for lift, some flour (all-purpose or a gluten-free mix), and a pinch of salt to balance the sweetness.
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Chocolate Chunks: A generous amount of dark chocolate, chopped into various sizes, makes each bite an adventure. You want some smaller pieces and some larger melty pools of chocolatey goodness.
How to Make These Heavenly Cookies
- Flax It Up: Mix ground flax and soy milk. Let it sit for about 15 minutes until it thickens. It's like a mini science experiment, but the results are delicious.
- Sugar Rush: Add both caster and muscovado sugars to the flax mixture.
- Whip it Good: Use an electric whisk to whip the mixture until it’s nice and thick and foamy. This takes about 3 minutes and the texture is key!
- Melt and Mix: Add the cooled melted butter, tahini, and vanilla. Stir until well combined.
- Dry Ingredients: In go the flour, salt, baking powder, and baking soda. Stir gently until just combined – no overmixing!
- Choc It Up: Fold in most of the chopped dark chocolate, reserving some for the tops.
- Shape and Chill: Use an ice-cream scoop or spoon to portion the dough into balls. Roll each ball in sesame seeds and stick a piece of chocolate on top. Then, chill them in the fridge overnight or freeze them for an hour.
- Bake to Perfection: Bake at 180°C (355°F) for 7 minutes, then bang the tray on the counter, rotate, and bake for another 7 minutes. This ensures perfect texture.
- Cool and Enjoy: Let the cookies set on the tray for about 10 minutes before transferring to a wire rack to cool completely.
The Recipe
Makes: 12 cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Ingredients:
- 8g (4 tsp) ground flaxseed
- 60ml (1/4 cup) soy milk (or other plant milk)
- 140g (5oz) vegan butter block, melted and slightly cooled
- 100g (1/2 cup packed) dark muscovado sugar
- 100g (1/2 cup) caster (superfine) sugar
- 60g (1/4 cup) light tahini
- 10ml (2 tsp) vanilla extract
- 250g (2 cups) all-purpose flour (or gluten-free mix)
- Scant 1/2 tsp fine salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 100g (3.5 oz) vegan dark chocolate, chopped
- Sesame seeds, for coating
Instructions:
- Combine ground flax and soy milk in a large bowl. Let stand for 15 minutes to thicken.
- Gently melt the vegan butter and allow it to cool slightly.
- Add both sugars to the flax mixture.
- Use an electric whisk to whip until thick and bubbly (about 3 minutes).
- Pour in cooled butter, tahini, and vanilla; stir to combine.
- Fold in flour, salt, baking powder, and baking soda; stir until just combined.
- Add most of the chopped chocolate and stir to distribute evenly.
- Scoop dough into balls, roll in sesame seeds, and add a piece of chocolate on top.
- Arrange on baking trays with space between them.
- Chill overnight or in the freezer for 1 hour.
- Preheat oven to 180°C (355°F).
- Bake for 7 minutes, bang tray on counter, rotate, bake another 7 minutes and bang again.
- Let cool on baking tray for 10 minutes, then transfer to a wire rack.
Nutritional Information (per cookie):
- Calories: 281
- Sugars: 22g
- Fats: 13g
- Saturates: 3g
- Proteins: 4g
- Carbs: 39g
Notes:
- Store in an airtight container to keep fresh.
- They can be frozen both before and after baking.
Final Thoughts
These vegan tahini chocolate chip cookies are more than just a dessert; they are a little moment of joy. Whether you need a sweet treat or just a moment of comfort, these cookies will not disappoint. So, go ahead, get baking and let me know what you think!