Get ready to fall in love with these vegan chocolate chip cookies! They have lightly crisp edges, chewy middles, and plenty of chocolate in every bite.
1cuppacked brown sugar
½cupmelted coconut oil
⅓cuptahini* (see note)
1heaping cup dark chocolate chips
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
In a large bowl, whisk together the brown sugar, coconut oil, tahini, water, and vanilla until smooth.
Pour the dry ingredients into the bowl of wet ingredients and use a spatula to combine. Fold in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets. Bake, one sheet at a time, for 12 to 14 minutes. Remove from the oven and let cool on the baking sheet for at least 10 minutes.
*Tahini brands can vary in thickness. If the dough is too thick, stir in 2 to 3 tablespoons water. If it’s not thick enough to scoop, chill it in the fridge for 20 minutes. (My favorite tahini brands are Cedar's, Trader Joe's, and Seed + Mill)