Mia Kouppa

https://miakouppa.com

Lenten chocolate chip cookies

Dairy-free and egg-free chocolate chip cookies perfect for lent and vegans!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American, Greek

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 117kcal

Author: Billie Bitzas

Preheat oven to 350 °F
In a medium size bowl whisk together the dry ingredients and set aside.
2 cups all purpose flour, 1½ tsp baking powder, ½ tsp baking soda, 1½ tsp cinnamon, 1 tsp salt
In the bowl of your mixer combine the rest of the ingredients, except for the chocolate chips. Beat well using the paddle attachment of your mixer until smooth and well combined.
1 cup brown sugar, ⅓ cup tahini, ½ cup melted coconut oil, 6 tbsp water, 2 tsp vanilla
Turn the mixer off and add the dry ingredients to the wet ingredients. Mix until well combined. If the batter appears too dry and crumbly, add more water, a tablespoon at a time. Next, add in the chocolate chips and mix well until combined (it might be easiest to do this with a wooden spoon or rubber spatula).
1 cup dairy free chocolate chips, semi-sweet
Shape cookies using a mini scooper or a tablespoon measure. Place on parchment or silicone lined baking sheet 2 inches apart and bake in the middle rack of your oven for 12 minutes. Remove from oven, allow to cool on cookie sheet for a minute or two and then transfer to a cooling tray. Repeat with the rest of the batter.