Ingredients
Main Ingredients
- 1/3 cup tahini
- 1/2 cup avocado oil
- 1 ¼ cup granulated sugar
- 1/2 cup almond milk
- 2 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips or chunks (vegan)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine tahini, avocado oil, granulated sugar, and almond milk. Stir well until fully blended to create a smooth base mixture.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, salt, and baking soda until the dough is fully incorporated. The dough will be crumbly but should hold its shape when squeezed.
- Fold in Chocolate: Gently fold in the dark chocolate chips or chunks, making sure they are evenly distributed throughout the dough.
- Portion Dough: Use a cookie scoop or spoon to scoop approximately 2 tablespoons of dough per cookie. Place the dough scoops on the lined baking sheets, spacing them 2-3 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are just barely golden brown. Remove from the oven and gently tap the baking tray once to help the cookies settle and flatten slightly.
- Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Using avocado oil gives the cookies a mild flavor and moist texture, but you can substitute with another neutral oil if preferred.
- The dough is sticky and crumbly; using a cookie scoop helps to portion it evenly and handle it with less mess.
- Letting the cookies cool on the baking sheet helps prevent breakage since they firm up as they cool.
- For a nut-free version, ensure the tahini is pure sesame without cross-contamination, and check all ingredients.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
