These Double Chocolate Chip Cookies are fudgy, soft and what every chocolate lover dreams of. This recipe gives a twist on the classic recipe, made completely vegan, oil free and choosing more wholesome ingredients. So you can still have that indulgent treat you're looking for but know that it's just a little bit better for you.
I had a blast coming up with this cookie recipe! My goal was to make a cookie that was still an indulgent treat but also one with a bit more wholesome ingredients. Finding an alternative to oils and butters was challenging but I feel SO EXCITED about how these cookies came out.
That first bite into these cookies after they've cooled (just enough that they can be handled... I mean, let's be real here) oh my goodness. SO chocolatey, just enough of chewiness and with just the slightest hint of tahini to just round it out perfectly.
This is a chocolate lover's dream. Plus, they store really well! Still soft and delightful the next day without the need for the 15 second hit in the microwave that usually occurs on my "next day" cookie adventures.
PRO TIP: Don't forget to chill your dough before baking! It helps firm up the fat a bit in the cookie. This means when it bakes it take longer to melt and you get a softer cookie with a higher rise and less spread. If you cut this step they will still be yummy, but you may want to consider cooking for less time than recommended.
So, no matter what time of year it is I hope these Double Fudge Tahini Cookies can bring you a little joy! Comment below if you make these or tag me on Instagram @samcookskindness so I can tag you and share!
be kind to yourself.
xo, Sam
Recipe
Double Chocolate Chip Cookies
Equipment
- Stand or hand mixer
- cookie sheets
- silpat or parchment
Ingredients
- 1 tablespoon ground flax seed plus 3 tablespoon water
- ½ cup smooth tahini
- ¼ cup dark brown sugar
- ¼ cup coconut sugar can substitute more brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup cocoa powder
- ½ cup whole wheat flour
- 2 tablespoon plant based milk
- ⅓-½ cup vegan chocolate chips
Instructions
- In a small bowl, mix together 1 tablespoon ground flax and 3 tablespoon water to make the flax egg. Set aside.
- Add the smooth tahini, brown sugar and coconut sugar to stand mixer bowl and beat on medium speed until fully combined. (This can also be done with a hand mixer!)
- On a low setting, slowly add in the flax egg, vanilla extract, salt, baking soda, cocoa powder, flour and soy milk. Mix on medium setting until batter is fully combined.
- Add the chocolate chips and fold them into the batter using a spatula.
- Chill the cookie dough in the fridge for at least 30 minutes to 1 hr.
- Using clean hands or a cookie scoop, form into 2-inch balls, place onto Silpat or parchment lined baking sheet and slightly press with palm to form into 1 inch thick "disk" shapes. Should make around 12-14 cookies.
- Bake at 350°F for 8-9 minutes. Cookies will appear soft when coming out of the oven. Let them cool on the baking sheet for 10-15 minute before attempting to move them. Enjoy!
Notes
- You can prep dough ahead of time and store in fridge to bake a day or two later
- DON'T OVER COOK! Cookies will appear soft at 8-9 minute mark. They will firm up as they cool, trust me!
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