By: Elizabeth Zehr

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yield - 12 large cookies

 

Ingredients:
(I always weigh out ingredients with a kitchen scale, this ensures the most accuracy in your measuring and helps yield the same results each time. I did, however, also include cup measurements)

• 1 ½ cups (180 grams) all purpose flour

• ¼ cup (30 grams) cornstarch

• ¾ tsp salt 

• ½ tsp (2 grams) baking soda

• ½ tsp (2 grams) baking powder

• ½ cup (114 grams) vegan butter*

• ½ cup (122 grams) tahini 

• ⅓ cup (60 grams) granulated sugar

• ½ cup (100 grams) brown sugar

• ¼ cup (55 milliliters) almond milk

• 1 tbsp (15 milliliters) vanilla extract

• 1 cup (180 grams) dark chocolate chips

• 1 cup (80 grams) rolled oats

 

Method:

1. Measure out your vegan butter and place it into a saucepan, you are about to brown it.

2. Turn the heat on your burner to medium or high and let the butter melt. After it has melted, it will begin to bubble and foam. Stir with a spatula and swirl it around, paying attention to the color of the butter at the bottom of the pan. After about 2 - 4 minutes (depending on the heat of your burner) the butter should be done. Turn off the heat and pour it into a separate bowl. As the bubbles dissipate, check the color and make sure it is golden brown.

3. Place your browned butter into the fridge or freezer and allow it to firm up a bit. You want it slightly softened so it can cream with the other ingredients later on, but you don’t want it to be liquidy. 

4. While the butter hardens, preheat your oven to 350 ℉ and line two baking trays with parchment paper. 

5. In a small bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Set aside.

6. When your butter has solidified, scoop it out of the dish into a large bowl. Along with the butter, place in the tahini, sugar, brown sugar, and vanilla. Cream with an electric mixer until fluffy and light in color. Add in the almond milk and cream again until incorporated.

7. Take your dry ingredient mixture and dump it into the sugar mixture. Using a rubber spatula, fold in the dry ingredients until well combined.

8. Measure out your chocolate chips and oats and dump into the cookie dough mixture. Fold these in with your spatula until evenly distributed.

9. Using your hands or a cookie scoop, portion out twelve evenly sized balls of cookie dough. Place six onto each baking sheet, leaving space between each cookie. 

10. Bake cookies in the preheated oven for 12 minutes.

11. When they come out of the oven, use a spatula to lift a cookie and check the color of the bottom. It should be golden brown. Using the same spatula, gently press each cookie down to flatten it a bit. Leave the cookies on the tray to cool as they will still be soft.

12. When the cookies are fully cool they can be stored in an airtight container or enjoyed :)

 

* For these cookies, I recommend using Miyoko's vegan butter. This butter browns extremely well as compared to other vegan butters. Country Crock plant butter also works well.