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.
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
|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
- Medium bowl
- Large bowl
- Electric mixer
- Wire cooling rack
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.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 26g
- Protein: 3g