Organic coconut oil, 50 g
Sugar, 3/4 cup
Canola oil, 2 tablespoons
Natural date honey without added sugar, 2 tablespoons
White flour, 1 cup
Baking powder, 1/2 teaspoon
Whole sesame tahini, 1 tablespoon
Water, 2 tablespoons
Chocolate chips, 1 cup
1. Cream the coconut oil with the sugar in a bowl. Add canola oil and date honey and mix until the mixture is uniform.
2. Add flour and baking powder until everything is absorbed into the dough and a slightly crumbly mixture is formed.
3. Add tahini and water and mix. Add 3/4 cup chocolate chips and mix until evenly distributed (the dough will still look a little delicate and almost crumbly - that's fine).
4. Form balls of dough and flatten them slightly. Place with space between them on the baking pan of the oven (because the cookies spread and expand during baking). Add a few drops of chocolate chips on top of each cookie (from the quarter cup of chocolate chips we left behind).
5. Bake at 350°F (175°C) for about 9-10 minutes, until the cookies are golden brown.
6. Remove the cookies from the oven and let them cool completely before removing them from the baking pan (at first they will be very soft, and after about 10 minutes they will cool, solidify and settle completely).
7. Bon appetite (:
The cookies are “buttery” thanks to the coconut oil, which is a healthy and natural substitute for butter in vegan recipes.