Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Levain Style Salted Tahini Chocolate Chip Cookies


  • Author: Gabrielle
  • Total Time: 19 minutes
  • Yield: 8 large 1x

Ingredients

Scale

 


Instructions

  1. In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
  2. Preheat oven to 410 degrees.
  3. In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
  4. Add the flax egg mixture and vanilla, mix well (1 minute)
  5. Now add the tahini, mix again.
  6. In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in chocolate chips.
  7. Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
  8. Bake for 8-9 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

 

 

Notes

  •  If you over mix your batter, they will be flat
  • If your butter melts, they will spread more
  • If you don’t stack the dough high enough, they will be flat (makes 8 cookies)
  • If you over bake them, they will be flatter
  • Prep Time: 10 mins
  • Cook Time: 9 mins
Top of page