Dairy-Free Chocolate Chip Cookies
Try this easy recipe for the softest, chewiest vegan, and dairy-free chocolate chip cookies you’ve ever eaten.
Ingredients
- 1 cup Tahini
- 1 cup Coconut Sugar
- 2 cups Oat Flour
- 3/4 cup Vegan Chocolate Chips
- 1/4 cup Water
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180C). Line a large cookie sheet with parchment paper.
- In a large mixing bowl, combine the tahini and coconut sugar. Use a hand or stand mixer fitted with beater attachments to cream them together until well combined.
- Add the vanilla extract to the bowl and continue mixing for another 20 to 30 seconds.
- In a separate mixing bowl, whisk together the oat flour, baking soda, and sea salt.
- Turn off the mixer and add the oat flour mixture to the tahini mixture. Pour the water over the top and mix together until combined. Then, stir in the chocolate chips.
- Chill the dough mixture in the fridge for 1 - 2 hours before baking.
- Once chilled, scoop approximately a 1 ½-tablespoon of dough and drop each mound onto the lined cookie sheet. This should yield around 15 cookies.
- Bake the cookies for 10 to 12 minutes or until they are just beginning to turn golden.
- Once baked, allow the cookies to cool completely on the pan before enjoying or transferring them.
- Due to their delicate nature, it is recommended to store these cookies in the refrigerator to help firm them up a bit.