Preheat oven to 350 degrees. Line 2 rimmed baking pans with parchment paper; set aside. Whisk together flour, corn starch, salt, baking powder, and baking soda in a medium bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
These Vegan Chocolate Chip Cookies have everything you could possibly ask for—they're chewy, sweet, and absolutely delicious! If you're looking for a new vegan dessert, these decadent cookies are for you.
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. Hy-Vee all-purpose flour | ||
| 2 tbsp. Hy-Vee corn starch | ||
| 1 tsp. kosher salt | ||
| ½ tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| ½ c. tahini | ||
| ½ c. Full Circle Market organic white pure cane sugar | ||
| ⅓ c. Full Circle Market organic light brown pure cane sugar, packed | ||
| 2 tbsp. Full Circle Market organic refined coconut oil | ||
| ¼ c. Full Circle Market original non-dairy oat beverage | ||
| 1 tsp. Full Circle Market pure vanilla extract | ||
| 1 c. Enjoy Life semisweet chocolate mega chunks |
Things To Grab
- 2 large rimmed baking pans
- Parchment paper
- Whisk
- Medium bowl
- Large bowl
- Electric mixer
- Wire cooling rack
Directions
Beat tahini, white and brown sugars, and coconut oil in a large mixing bowl with an electric mixer on medium for 2 minutes or until smooth and creamy. Add oat beverage and vanilla; beat 1 minute.
Slowly beat in flour mixture on low until combined. Fold in chocolate chunks. Drop about 2 tablespoons dough 2-inches apart on prepared baking pans.
Bake 10 to 12 minutes or until edges are lightly browned. Cool in pans 2 minutes. Transfer cookies to wire cooling rack and cool completely.
Nutrition facts
Servings
200 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 26g
- Protein: 3g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%