These Salted Tahini Chocolate Chip Cookies have been described as ‘heavenly’ by many testers. Just sayin’. A healthier take on the traditional chocolate chip cookie, but with all the flavor, texture and chocolate one requires. And did I mention they’re vegan?!
Preheat oven to 350℉. Line a cookie sheet with parchment paper.
In a medium mixing bowl, whisk together the flours, cornstarch, baking powder, baking soda and salt until combined. Set aside.
Using a separate bowl, mix the olive oil and tahini together until smooth.
Add in the vanilla and 3 tablespoons of almond milk, and stir until completely incorporated.
Now add in the sugars, mixing until fully combined and smooth.
Pour the wet mixture into the dry, and stir together until just combined. If the batter seems to dry, add in one tablespoon of the almond milk at a time until you get the right consistency (though the batter should be pretty thick so it will hold together as a ball).
Fold in the chocolate chips until they are evenly distributed.
Scoop out and form balls that are about 2 1/2-inches in diameter. Put them on the baking sheet at least 3” apart.
Place the cookie dough balls in the in the fridge for 20 minutes.
Bake for about 12-14** minutes, or until the edges are set and the tops of the cookies are very lightly golden, center still soft (the centers may look slightly undercooked).
After removing from the oven, place the cookie sheet on a cooling rack and sprinkle each cookie with a pinch of flaky sea salt. Let them cool on the baking sheet for about 5 minutes.
Using a spatula transfer the cookies to the wire rack to finish cooling (about 20 minutes or until the bottoms of the cookies feel firm).
Notes
* The consistency of tahini can vary greatly, and will determine how much additional moisture you need in this dough. On average you'll need 3 tablespoons of almond milk, but if you're tahini is thick (or climate particularly dry), you may find that you need a bit more moisture. If needed, add 1 additional tablespoon of almond milk at time until the consistency is right, but keeping in mind you're shooting for a drier dough. Basically you just need it damp enough that all of the flour is just incorporated.**Thicker cookie sheets, like my favorite Airbakes, will require closer to 14 min.