Feature Recipe | Ultimate Chocolate Chip Cookie
Makes 6 cookies
There’s no denying I have a sweet tooth. That being said I feel like my affinity for sweets has been ‘tempered’ since going plant-based. I don’t crave ice cream and cookies as often as I used to and I now find “a little goes a long way” now – for example a few squares of dark chocolate leaves me satisfied where as I used to be able to eat an entire (milk) chocolate bar and still be wanting more. This cookie is exactly what I’m looking for – just enough sweetness to satisfy my cravings without wanting to eat half a dozen! I would have to say this is one of those “lifechanging” recipes – the kind you wonder where they were all your life until this moment.
This recipe calls for no butter, no oil, no eggs and no dairy and yet this is hands down the BEST chocolate chip cookie I’ve tried in a long time. The surprising gem ingredient is tahini – a creamy and slightly nutty tasting paste made from sesame seeds that have been roasted and then ground (fans of Middle Eastern cuisine might know tahini for its use in hummus, falafel and babaganoush). The creamy richness of tahini paired with dark chocolate and a pinch of coarse salt (before baking) elevates the classic chocolate chip cookie to EPIC!
Did you know?
Besides adding a creamy, rich dimension to these cookies tahini is a heart healthy ingredient! Tahini contains phytosterols – plant-based substances that have been found to lower LDL cholesterol. LDL or low-density lipoprotein is known as “bad” cholesterol. A high LDL level can lead to a buildup in your arteries putting one at risk for heart disease or stroke.
Get inspired with these Vegan Rhapsody favourites:
Have you explored the endless possibilities using tahini? Fall in love with this creamy, versatile ingredient after trying one of these Vegan Rhapsody favourites:
- 1/2 cup tahini*
- 1/4 cup brown sugar
- 1 Tbsp cane sugar (optional)
- 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 3 Tbsp aquafaba
- 1 tsp pure vanilla extract
- 75g dark/semi-sweet chocolate (chips or shaved)
- Few pinches coarse sea salt
1/Preheat oven to 350F.
2/In a large prep bowl mix together tahini, brown sugar, cane sugar (optional), flour and baking soda until well combined
3/Add aquafaba and vanilla extract. Stir well.
4/Fold in dark chocolate.
1/Spoon 1 Tbsp-sized mounds of dough onto a parchment paper-lined baking tray (leave approx. 1-2-inches between each cookie). Gently press with the tines of a fork.
2/Sprinkle a pinch of coarse sea salt on top of each cookie.
1/Bake at 350F for 15 mins or until cookies “set”. Let cool on baking tray for 5 mins (don’t skip this step!) Transfer to wire cooling rack to cool completely.
*If you don’t have prepared tahini in your pantry I recommend this made- from-scratch recipe:
1 cup (5 ounces or 140 grams) hulled sesame seeds
2 to 4 tablespoons neutral flavoured oil (eg Grapeseed or Canola)
Pinch of salt
*Adapted from this non-vegan Food Network Recipe: Healthy Tahini Chocolate Chip Cookies