Vegan Tahini Chocolate Chip Cookie Recipe

Prep time: 15 minutes

Serving size: 16 servings

Ingredients:

• ¾ cup (180 ml) / 6 x 1oz SoCo Tahini & Dates Squeeze Packets
• 1⁄2 cup (120 ml) maple syrup
• 1⁄2 cup (120 ml) water
• 1 1⁄2 cups (135 g) rolled oats
• 1 1⁄2 cups (175 g) almond flour
• 2 teaspoons baking powder
• 1 cup (175 g) bitter sweet chocolate chips

Directions:

Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.

Fit the Food Processor with the Multi-Use Blade.

Place the SoCo Date Tahini, maple syrup and water into the Vitamix container in the order listed and secure the lid. Start the machine and process for 60 – 75 seconds.

Add the rolled oats, almond flour, and baking powder and secure the lid. Start the machine and process for 10 seconds.

Stop, remove the lid add the chocolate chips, scrape down the sides and bottom of the container. Secure the lid and process for another 10 seconds.

Using 1/4 cup scoop, scoop the dough mixture onto the prepared sheet tray.

Chill in the refrigerator for 20 – 25 minutes.

Once chilled, place the scooped cookie dough into the preheated oven. Bake for 15 minutes or until lightly golden brown.

Remove from the oven and let cool to room temperature.