A unique blend of sweet and salty in a chewy vegan cookie loaded with chunks of chocolate.
There’s a lot of ingredients but they are totally worth it!
They can be made gluten free by using gf oats and a basic gf flour blend.
Preheat oven to 325f. Line a baking sheet with parchment paper.
Makes 2 dozen.
Ingredients:
4 oz. vegan butter, margarine or spread
1/2 cup tahini
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp instant coffee
2 TBL unsweetened applesauce
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup oats
1/2 cup plus 2 TBL. sifted white flour
1 cup bittersweet (dairy free)chocolate chips
1/2 cup unsweetened chocolate, cut into chunks
3/4 cup chopped walnuts
In a mixing bowl beat softened butter with tahini and sugars.
Add coffee, applesauce and vanilla extract and beat until creamy.
In a separate bowl combine soda, powder, salt, oats and flour.
Add dry to wet and blend well.
Add chocolate and walnuts.
With a spatula blend all together.
Refrigerate for one hour.
Form batter into balls. Lightly press down on baking sheet and place a few inches apart.
Bake for 8 to 12 minutes or until they start browning.
For an extra zing, sprinkle the hot cookies with a little sea salt.
Cool on wire rack, store in air tight container, if there’s any left!
Enjoy!