Healthier than the butter-sugar-and-white flour variety, but still definitely a special treat rather than health food 😄. They are the everlasting gobstoppers of cookies, according to our 8 year old, because every bite tastes like a different delicious food: cookie, halvah, olive oil crust pie, the works. Each cookie consists of 1/2 cup of cookie dough. They are huge. And they are made with whole wheat flour and erythritol sweetener rather than sugar.
Vegan Supersize Olive Oil Tahini Chocolate Chip Cookies
- 2 1/4 cup whole wheat pastry flour
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup olive oil
- 1/4 cup tahini
- 3/4 cup brown sugar erythritol (or sugar)
- 1/2 cup granulated erythritol (or sugar)
- Egg replacer for 1.5 eggs (I used 1.5 Tbsp ground flax meal + 3.5 Tbsp water, mixed. Don’t use a dry replacer or the dough will be too dry.)
- 2 tsp vanilla extract
- 3/4 – 1 cups semi-sweet or dark chocolate chips (I used Enjoy Life mini chips)
- Preheat oven to 325 degrees Celsius. Line 2 baking sheets with parchment paper.
- Mix dry ingredients in separate bowl.
- Beat olive oil, tahini, and erythritol (or sugars) together. I used a stand mixer for this. Once mixed, add flax egg replacer and vanilla and mix.
- Beat in dry ingredients into wet. The dough may be crumbly, so you may need to add a little more flax egg, olive oil, or tahini.
- Mix in chocolate chips.
- Measure out 1/2 cup cookie dough and form into thick patty. Place three cookies per sheet (6 total) with space in between each.
- Bake for about 25 minutes. The cookies will still seem pretty soft – YOU MUST let them rest on the baking sheets for 15 minutes before eating!
These are the best chocolate chip cookies I have had in a long while, crisp yet also thick and chewy, with an almost biscotti-like texture. You can really taste the tahini and olive oil, which is exactly what I wanted. If you love halvah and cookies, you will love these vegan olive oil tahini chocolate chip cookies!