Vegan Tahini Cookies with Chocolate Chunks

These vegan tahini cookies with chocolate chunks are one of the best cookie recipes I've made to date. Made with simple ingredients and gluten-free too!

Prep:

10 mins

Cook:

13 mins

TOtal:

25 mins

servings:

28

Ingredients

1 1/2 cups gluten-free all purpose flour (spoon and level method) (204g)
1/4 cup tapioca flour (28g)
1 1/2 tsp baking powder (6g)
1 tsp baking soda (8g)
3/4 cup light brown sugar (116g)
1/4 cup white sugar (56g)
3/4 tsp kosher salt
1/2 cup coconut oil, melted (refined) (108g)
1/4 cup oat milk (or other milk) (66g)
1/2 cup tahini (drippy, runny tahini only) (128g)
1 tbsp vanilla extract
6.5 ozs. dark chocolate (chopped into chunks)
flaky salt (for garnish, optional, but recommended)

Instructions

In a large bowl, whisk together the all purpose flour, tapioca flour, baking powder, baking soda, sugars and salt.
Pour in the melted coconut oil, milk, tahini and vanilla and stir with a spatula until just combined. Fold in the chocolate chunks, I use my hands to incorporate them. Place in the fridge for 25 to 30 minutes to chill.
Preheat the oven to 350℉ and line a baking sheet with parchment paper.
Using a small cookie/ice cream scoop, (about two tbsp of dough), scoop dough onto the baking sheet. Be sure to leave space as they will spread.
Bake for 12 to 13 minutes, until just cooked through, and the edges are slightly browned. Garnish with flaky salt. Let them cool for five minutes on the tray and then remove and place on a cooling rack.
Store leftovers in a sealed container and leave them at room temperature for up to two days. Store in the fridge, or freeze for longer.