Vegan Chocolate Chunk Cookies
Ingredients
- 80 g (0.33 cup) tahini
- 100 g (0.5 cup) extra virgin olive oil
- 100 g (0.5 cup) brown sugar
- 100 g (0.5 cup) white sugar
- 1 tbsp ground flax seeds in 60 ml water
- 2 tbsp vanilla
- 0.5 tbsp cinnamon
- 0.5 tbsp instant coffee
- 0.25 tbsp salt
- 0.5 tbsp baking soda
- 200 g (1.5 cups) flour, sifted
- 150 g good quality chocolate, at least 55% cocoa, chopped
- Sea salt flakes for topping
Instructions
Super easy, just follow the steps below and notes after that:
- Grind flax seeds and mix with water, let it rest for 5 minutes.
- Mix all ingredients (except flour and baking soda) together with a spoon. Work through any lumps of sugar.
- Add sifted flour and baking soda. Continue mixing until dough comes together. Add chopped chocolate, but keep some aside to top the cookies.
- Wrap dough in plastic and chill for 3 hours or overnight.
- Make dough balls about 1 full tbsp each (40 g to be exact 😅), stud with chocolate and sprinkle with sea salt. Bake in a preheated oven at 180°C for about 10 minutes, but check on them as of 8 minutes - careful not to overbake. I was able to make 19 cookies. Cool and devour.
Notes
- You most probably can replace the flax egg with a regular egg, but I haven’t tried yet. If you try let me know.
- The amazing texture is because of the sugars. While you can probably replace them with coconut sugar, I’m not sure about the texture you will get. If you try, let me know as well!
- My personal favorite chocolate for this type of cookie is Lindt 70% mild - if you’re vegan, check if the chocolate you’re using is vegan too
- The amazing texture is because of the sugars. While you can probably replace them with coconut sugar, I’m not sure about the texture you will get. If you try, let me know as well!
- My personal favorite chocolate for this type of cookie is Lindt 70% mild - if you’re vegan, check if the chocolate you’re using is vegan too