Nut-Free Vegan Tahini Chocolate Chip Cookies
Directions
- 1Add tahini, maple syrup, lemon, white beans, baking powder, salt, and vanilla extract to a food processor.
- 2Blend until smooth.
- 3Transfer the batter to a bowl.
- 4Fold in the chocolate chips.
- 5Scoop the dough onto a lined baking sheet.
- 6Add extra chocolate chips on top if desired.
- 7Bake in the oven.
- 8Cool the cookies.
Ingredients
- 0.5 cup tahini
- 0.25 cup maple syrup
- 1 tablespoon lemon
- 250 g white beans
- 1 teaspoon baking powder
- 0.125 teaspoon salt
- 0.75 cup chocolate chips
- 1 teaspoon vanilla extract
Equipment
food processorbowlbaking sheetparchment paperovenwire rackice cream scoop or tablespoon
Tips
- Chill the dough in the fridge for 60 minutes to help the cookies hold their shape.
- If you use parchment paper they will spread less than if you use a silicone sheet.
- Let them cool on the baking tray for 10–15 minutes before carefully transferring to a wire rack to cool overnight to set firmly - the longer the more set.
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