Tahini and Olive Oil Chocolate Chunk Cookies (Vegan)
Tahini and olive oil chocolate chunk cookies are an unforgettable treat that will indulge your sweet tooth while keeping things wholesome and plant-based. The creamy tahini, infused with a nutty richness, blends beautifully with the lush flavors of extra virgin olive oil and the warmth of cinnamon. This recipe is not just a way to satisfy cravings, but it’s also a comforting dessert that evokes memories of lazy afternoons spent baking with loved ones. With a step-by-step guide, you’ll find that creating these vegan cookies is not only easy but also rewarding.
Ingredients
- 1/3 cup (80 grams) tahini: This adds a creamy, nutty base, elevating the depth of flavor.
- 1/2 cup (100 grams) extra virgin olive oil: Rich and fruity, it enhances the cookies’ texture while keeping them moist.
- 1/2 cup (100 grams) brown sugar: With its molasses-like richness, it introduces a warm sweetness to balance the tahini.
- 1/2 cup (100 grams) sugar: Pure sweetness to create that satisfying cookie taste.
- 1/4 cup orange juice or apple juice or water: For a slight acidity that cuts through the sweetness and adds moisture.
- 1 tablespoon ground flax seeds or chia seeds (optional): This optional ingredient serves as an egg replacement, binding the ingredients together while adding fiber.
- 2 teaspoon vanilla: An aromatic note that enhances the overall flavor profile.
- 1/2 teaspoon cinnamon: A warm spice that adds depth and a cozy feel to each bite.
- 1/2 teaspoon instant espresso powder: Intensifies the chocolate flavor beautifully.
- 1/4 teaspoon fine sea salt: Balances the sweetness and brings out overall flavors.
- 1/2 teaspoon baking soda: This leavening agent helps the cookies rise and achieve a light texture.
- 1 1/2 cups (200 grams) all-purpose flour: The base that holds everything together, giving the cookies a classic structure.
- 5.3 oz (150 grams) chopped chocolate, at least 55% cocoa: Adds luscious chunks of rich chocolate that melt into the cookies.
- Some sea salt flakes for topping: A sprinkle on top creates a desirable sweet and salty contrast.
Step-by-Step Directions
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If you choose to use ground flax seeds, combine them with the orange juice and set aside for about 5 minutes. This step mimics the binding power of eggs.
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In a large mixing bowl, combine the olive oil, tahini, both types of sugar, orange juice (and flax if using), vanilla, cinnamon, espresso powder, and salt. Use a fork or whisk to mix for 1-2 minutes until the sugars are almost dissolved and everything is well incorporated.
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In a separate small bowl, mix the all-purpose flour with the baking soda. Gradually add this flour mixture to the wet ingredients. Use a spatula to mix gently until almost combined.
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Fold in the chopped chocolate, ensuring even distribution without overmixing. Once done, cover the bowl and refrigerate the dough for at least 3-4 hours, or even overnight for the best flavors and texture.
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Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper to prevent sticking.
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Divide the chilled dough into 12 equal pieces. An ice cream scoop (1/4 cup) will help you achieve perfect sizing. Roll each piece into a ball and arrange them on the baking sheet, leaving about 2-3 inches between each cookie. Top with a sprinkle of sea salt flakes for an enhanced flavor.
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Bake the cookies in the preheated oven for 11-12 minutes. They should look slightly underdone in the center. Once done, remove the pan and gently tap it on the countertop. This technique helps the cookies settle, providing that desirable baked-good appearance.
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Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to be enjoyed!
Tips & Tricks
- Chill your dough: Chilling the dough is essential as it helps to avoid spreading while baking, resulting in thick and chewy cookies.
- Experiment with add-ins: Feel free to add chopped nuts, dried fruits, or a dash of sea salt to tailor the cookies to your taste preference.
- Use quality chocolate: The chocolate quality dramatically influences the final taste; opt for a higher cocoa content for richer cookies.
Serving Suggestions & Pairings
Serve Tahini and Olive Oil Chocolate Chunk Cookies with a cup of almond milk or a strong espresso for the ultimate treat. They’re perfect for brunch, after-school snacks, or cozy movie nights. These cookies can also shine at gatherings, energizing your friends and family with their unique flavor and comforting texture.
Nutritional Information
Per cookie (based on 12 servings):
- Calories: Approximately 200
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Sugars: 10g
- Protein: 3g
- Fiber: 2g
These cookies are a delightful balance of healthy fats from tahini and olive oil, making them a more nutritious dessert option. Enjoy them in moderation as part of a balanced diet.
Storing Tips & Variations
Store cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months; just be sure to layer them between parchment paper to prevent sticking. To reheat, place them in a preheated oven at 350°F (175°C) for 5 minutes to restore that fresh-baked taste.
Consider variations by adding different spices like nutmeg or cardamom, or even swapping out tahini for almond or peanut butter for an alternative flavor profile.
Conclusion
Making Tahini and Olive Oil Chocolate Chunk Cookies is a simple yet rewarding baking adventure. They bring together the rich, comforting flavors of nuts and chocolate, creating a delectable experience that is sure to please everyone. I encourage you to try this recipe at home, and I can’t wait to hear about your own delicious creations!
FAQs
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Can I substitute tahini with something else?
Yes, you can substitute tahini with almond butter or peanut butter, but the flavor will change slightly. -
How do I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend to replace the regular flour. -
Can I use maple syrup instead of sugar?
Yes, maple syrup can be used, but you will need to reduce the liquids slightly to get the right dough consistency. -
What can I serve these cookies with?
These cookies pair wonderfully with plant-based milk, coffee, or tea. -
How long will these cookies stay fresh?
When stored properly in an airtight container, they will stay fresh for up to one week at room temperature.
Tahini and Olive Oil Chocolate Chunk Cookies
Ingredients
Method
- If using ground flax seeds, combine them with the orange juice and set aside for about 5 minutes.
- In a large mixing bowl, combine the olive oil, tahini, brown sugar, sugar, orange juice (and flax if using), vanilla, cinnamon, espresso powder, and salt. Mix for 1-2 minutes.
- In a separate bowl, mix the all-purpose flour and baking soda. Gradually add the flour mixture to the wet ingredients, mixing gently.
- Fold in the chopped chocolate until evenly distributed.
- Cover and refrigerate the dough for at least 3-4 hours or overnight.
- Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper.
- Divide the chilled dough into 12 equal pieces and roll each into a ball. Arrange on the baking sheet with space between each.
- Sprinkle with sea salt flakes before baking.
- Bake for 11-12 minutes until slightly underdone in the center. Tap the pan on the countertop to settle cookies.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
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