Low Iodine Vegan Tahini Chocolate Chunk Cookies
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Learn more →Ingredients
16 servings
Flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Cookie dough
- ¾ cup well-stirred tahini
- ½ cup vegan butter, softened
- ¾ cup packed light brown sugar
- ¼ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup vegan chocolate chips or chunks
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the tahini and softened vegan butter until smooth and uniform. Add the brown sugar and cane sugar and whisk vigorously for about 2 minutes, until the mixture is slightly lighter in color and well combined. Whisk in the flax egg and vanilla extract.
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