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These chewy vegan choc chip cookies with tahini and pecans are super easy to make with simple ingredients and take less than 15 minutes to bake! Recipe on thecookandhim | #vegancookies #veganchocchipcookies #brownsugarcookies #chewychocchipcookies #egglesscookies

Tahini Pecan Vegan Choc Chip Cookies

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: 20-24 cookies

Ingredients

  • 2/3 cup (150g) vegan butter
  • 1/4 cup (60g) tahini
  • 1 cup (170g) light brown sugar
  • 1/4 cup (60ml) plant milk
  • 2 cups (300g) plain flour
  • 1/2 teaspoon baking powder
  • 1/2 tablespoon cornflour
  • 1/2 cup (100g) vegan chocolate chips
  • 1/2 cup (50g) pecans

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a couple of large baking trays with parchment or silicon mats
  2. Beat together the butter, tahini and brown sugar. You can do this in a stand mixer or by hand - if by hand you'll need to soften the butter first
  3. Mix until well combined, scraping down the bowl a couple of times
  4. Beat in the milk then the flour, baking powder and cornflour until only just combined then mix in the chocolate chips and pecans
  5. Scoop out pieces of dough roughly the size of a gold ball, shape into a ball then flatten slightly in your palm
  6. Place on the baking tray, spacing each one slightly apart - they don't spread too much
  7. Once all shaped, bake for 10-15 minutes. I found 12 minutes was the sweet spot in my oven, so check after 10 minutes - if they're too soft return to the oven for a couple more minutes
  8. Allow to cool on the tray for a couple of minutes - cookies are always best when still warm and fresh from the oven but once cooled completely store in an airtight container at room temperature
  9. Leftovers can also be frozen

Recipe by The Cook & Him at https://thecookandhim.com/recipes/tahini-pecan-vegan-choc-chip-cookies/