Updated: Feb 9, 2021
Hello there! It's been a while since I've posted a recipe to The Little Chive, but I'm so thrilled to announce an exciting project in the works! Insert the SEA Club! SEA, which stands for Sustainability & Environmental Awareness, is a movement striving to spread awareness on the importance of environmental sustainability and consciousness from a basic perspective comprehensible to everyone. Our very first event was held on Friday, February 5th, where we created this new recipe together! Please go check out the incredible narrative written by SEA's extraordinary Creative Director, Cathy Zhai, as she commentates on the occurrences during, as well as the impact of our Friday afternoon baking session!
Now let's jump into this delicious recipe, that many of our SEA members reveal to be some of the best chocolate chip cookies they've had! These cookies are so incredibly delicious with the perfect amount of chewiness and sweetness, plus the taste of chocolatey goodness!
Vegan Chocolate Chip Cookies
Dairy-free, egg-free, refined sugar-free
Yield: approx. 12-18 cookies
Prep Time: 10 mins
Cook Time: 15-20 mins
Total Time: 30 mins
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup light brown sugar (I love making these cookies sugar-free by subbing brown sugar w/ ½ to ⅔ cup maple syrup)
½ cup melted coconut oil or avocado oil
⅓ cup tahini (substitutes include any nut or seed butter)
2 teaspoons vanilla extract
4-6 tablespoons water
1 cup dairy-free dark chocolate chips (make ooey-gooey chocolate chunk cookies by subbing chocolate chips w/ a coarsely chopped dark chocolate bar)
Preheat the oven to 350°F and line 2 baking trays with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
In a larger bowl, whisk together the brown sugar, coconut oil, tahini, vanilla, and water until well-combined in a smooth consistency.
Pour the dry ingredients into the bowl of wet ingredients and use a spatula to combine.
Fold in the chocolate chips.
Using a 2-tablespoon cookie scoop or ice cream scoop, scoop out the dough and roll in your hands until forming a ball. Place the rolled dough onto the baking sheets and gently flatten them just slightly with the palm of your hand.
Bake, one tray at a time, for 15 to 20 minutes. Remove from the oven and let cool on the baking tray for at least 10 minutes.
Enjoy with a glass of milk!
Did You Try This Recipe?
P.S. Don't forget to check out the incredible SEA Movement! Visit @seawarenessclub on Instagram to learn more about this incredible initiative and how you can join and contribute!