Olive Oil Tahini Cookie

Welcome to my kitchen, where we're baking up a storm with a twist! These olive oil tahini cookies are not your average sweet treat. They're packed with flavor, goodness, and a whole lot of love. Join me on this baking adventure as we create something truly special!

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

½ cup Olive oil
⅓ cup well-stirred tahini

6 tbsp water

2 teaspoons pure vanilla extract

½ cup & 2 tbsp coconut sugar/ granulated sugar

½ cup & 2 tbsp organic light OR dark brown sugar (for a sweeter cookie just do 1 1/4 cup of the brown sugar)

1 cup of vegan chocolate chips

In a medium bowl, mix the flour, baking powder, baking soda, and salt together.

In a large bowl, use a spatula to mix the coconut oil, tahini, water, and vanilla for about 1 minute.

Mix in the sugar, then gradually add the dry ingredients and mix until just combined.

Add the chocolate and mix until evenly distributed.

Cover the bowl with plastic wrap and put it in the freezer for 1 hour to overnight.

Preheat the oven to 350°F and line baking sheets with parchment paper.

Use an ice cream scoop to make dough balls and place them 3 inches apart on the baking sheets.

Bake one pan at a time for 12 minutes, until the edges are set but the centers are still soft.

Cool the cookies on the pan for 20 minutes, or until firm. Enjoy!

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