These cookies are soft, chewy and vegan. I’ve been missing having cookies to eat uring the day and love a simple chocolate chip cookie that’s soft and a little chewy. Although making myself a vegan cookie is probably not the best idea… I was just not eating cookies there for a bit.
But not eating cookies is no fun so made some vegan, simple, classic tasting chocolate chip cookies. And they’re a dream. The tahini adds a nuttiness to the flavour without being overwhelming.
The texture is crispy at the edges with a soft centre. If you’re serving as an ice cream sandwich for dessert, which you should clearly do, cook for the first suggestion of 12 minutes. They’ll be the perfect texture for an ice cream sandwich! If you want to store them for a few days cook them for the full 15mins as they will soften if stored in plastic.
Makes 12 cookies
1 cup wholemeal flour
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup caster sugar
1/3 cup coconut or rapadura sugar
1/4 tsp salt
2 Tbs extra virgin olive oil
2 Tbs milk of choice
2 Tbs tahini
1 tsp vanilla extract
1/3 cup aqua faba (chickpea water)
2/3 cup of dark chocolate chips
Preheat oven to 170 degrees (fan forced) and line a tray with baking paper
Place dry ingredients in a food processor and pulse to combine
Add wet ingredients excluding aqua faba and process until well combined. Whisk aquafaba until frothy. Add to food processor and pulse to combine. Check mix, it should be sticky like a slightly wetter cookie dough. If it looks dry add an extra Tbs of milk.
Stir through the chocolate chips with a spatula.
Scoop tablespoons of the dough onto your prepared tray and bake for 12-15 minutes in your preheated oven. 5 minutes into cooking time remove the tray and drop from 5cm onto a bench, this will help the cookies to crack. Cookies should be lightly golden on the bottom and just starting to get a golden tinge on top. If you want a crisper cookie cook until a deeper golden on the top, approx 5 extra minutes.