Steps to Prepare Tahini Chocolate Chip Cookies Gluten Free

Minty Chocolate Chip Cookies

Despite being vegan, these tahini chocolate chip cookies taste exactly like chocolate chip cookies made with eggs and butter.

Recipe Summary Minty Chocolate Chip Cookies

These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.

Ingredients | Tahini Chocolate Chip Cookies Gluten Free

1 cup butter, softened

1 cup white sugar

¾ cup packed light brown sugar

1 tablespoon peppermint extract

2 teaspoons vanilla extract

½ teaspoon salt

2 eggs

2 cups all-purpose flour

½ cup cocoa powder

1 teaspoon baking soda

1 ⅔ cups mint chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C).

Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.

Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.

Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Info | Tahini Chocolate Chip Cookies Gluten Free

prep: 20 mins cook: 10 mins additional: 20 mins total: 50 mins Servings: 35 Yield: 35 cookies

TAG : Minty Chocolate Chip Cookies

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