Double Fudge Tahini Cookies
These soft and fudgy cookies really hit the sweet spot without the addition of oil or butter! They don't sacrifice on flavor, that's for sure!
Equipment
- Stand or hand mixer
- cookie sheets
- silpat or parchment
Ingredients
- 1 tablespoon ground flax seed plus 3 tablespoon water
- ½ cup tahini smooth
- ¼ cup dark brown sugar
- ¼ cup coconut sugar can sub more brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup cocoa powder
- ½ cup whole wheat flour*
- 1 tablespoon plant based milk
- ⅓-½ cup vegan chocolate chips
Instructions
- Mix flax egg in small bowl, 1 tablespoon ground flax and 3 tablespoon water. Set aside.
- Add smooth tahini, brown sugar and coconut sugar to mixer bowl and beat till fully combined.
- On low mixer setting, slowly add in vanilla extract, salt, baking soda, cocoa powder & flour. Mix on medium setting until batter is fully combined. May be crumbly at this point, but should hold together when squeezed in hand.
- Add plant milk, 1 tablespoon at a time and allow mixer to run until batter comes together and is not crumbly.
- Fold in chocolate chips
- Chill cookie dough in fridge or freezer for at least 30 minutes - 1 hr.
- Using clean hands, 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. Forms 14 cookies
- Bake at 350° for 8-9 minutes. Cookies will appear soft, don't overbake! Allow to cool on baking sheet before enjoying.
Notes
- You can prep dough ahead of time and store in fridge to bake a day or two later
- *GLUTEN FREE OPTION: Sub whole wheat flour for almond four. Cookies will be a bit denser, but still delicious
- DON'T OVER COOK! Cookies will appear soft at 8-9 minute mark. They will firm up as they cool, trust me!