Kate's Quick Bites: Vegan Chocolate Chip Cookies

Merjin van der Heijden is the director of Ohio State University's Urban Arts Space and Hopkins Hall Gallery.

Ingredients

• 2 cups all-purpose flour 
• 1 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1 teaspoon kosher salt 
•  1/2 cup refined OR unrefined (virgin) coconut oil  
• 1/3 cup tahini 
• 6 Tablespoons water 
• 2 teaspoons pure vanilla extract 
• 1 1/4 cup organic light OR dark brown sugar 
• 10 ounces vegan dark chocolate (at least 70% cacao) 

Prep the coconut oil, by melting and then letting it cool. Also, chop the chocolate and make sure the tahini is well stirred.

Whisk together the flour, baking soda, baking powder and salt.

In another bowl, mix together the coconut oil, tahini, water and vanilla

To the large bowl of wet ingredients add the sugar, then gradually the dry ingredients until just combined. Add the chocolate until evenly distributed throughout.

Cover and chill for about 10 minutes.

Preheat oven to 350 degrees Fahrenheit. Line sheet pans with parchment paper.

Using a cookie dough scoop, portion into balls and place at least 3 inches apart.

Bake one pan at a time for 12 minutes, until the edges are set. Centers will still be gooey.

Cool on a wire rack until firm.

This recipe comes from Michelle Lopez’s cookbook Weeknight Baking