Quarantine Recipes: Tahini Chocolate Chip Cookies
We usually get our vegan chocolate chip cookies from the Whole Foods bakery, but of course with this lock-down and my general fear of getting the baby sick, I wouldn’t let my husband go to the store. He kept insisting we had a cookie emergency, so I finally broke down and made cookies. I hate making cookies. Not because I don’t like them - quite the opposite in fact. If I am baking cookies, most of the dough tends to get eaten and then I inevitably feel sick… it’s like I have no control. The dough is just TOO GOOD.
I added tahini because we had falafel the other day, for which I ordered ingredients on instacart. As luck would have it, they sent me 3 jars of tahini instead of one. My sister has made tahini chocolate chip cookies in the past which I liked quite a bit, so I decided to throw some in the mix. They turned out great!
This recipe makes about 3 dozen cookies.
Ingredients:
3/4 cup vegan butter
1/4 cup tahini paste (well stirred)
3/4 cup sugar
3/4 cup brown sugar (packed)
2 tsp vanilla extract
1/2 cup applesauce (unsweetened)
2.5 cups flour
1 tsp salt
1 tsp baking soda
2 cups vegan chocolate chips
Instructions:
Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl, cream together vegan butter, tahini, sugar, and brown sugar.
Add applesauce and vanilla extract and continue mixing until well combined and fluffy.
Slowly add in flour, baking soda, and salt and mix until well combined.
Stir in chocolate chips until well distributed throughout dough.
Using a spoon, place balls of cookie dough onto ungreased baking sheets 2 to 3 inches apart.
Cook for about 20 min or until edges are well browned but not burned (the tops of the cookies will remain pale).
Let cool, and enjoy!
