Amaretto Tahini Chocolate Chip Cookies (Vegan & Gluten-Free)

I’m telling you right now, that these cookies are hands down the best vegan cookies! The tahini is by far the best ingredient. No, wait, it’s the amaretto. Maybe it’s the protein powder.

Enjoy these perfections of chocolatey goodness with a side of a protein-packed smoothie. A chunky monkey smoothie with bananas, cocoa, peanut butter, protein powder and some ice works great.

A good old fashioned vegan vanilla shake is a sweet deal too.

There is absolutely no guilt with these delicious creations.

Ingredients & Directions

Estimated time: 30 minutes

Effort/skill: Easy

Servings: 18 cookies

Ingredients

• 1/2 cup tahini

• 1/4 cup vegan butter

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 2 tbsp Just Egg (or vegan egg substitute for 2 eggs; e.g. 2 tbsp ground flax seed + 4 tbsp water)

• 1 tbsp + 1 tsp Amaretto (or 2 tsp almond extract)

• 1 tsp vanilla

• 1 tsp cinnamon

• 1 cup gluten-free flour

• 1 scoop of vanilla protein powder (or substitute with 3 tbsp g.f. flour)

• 1/2 tsp salt

• 1 tsp cream of tartar

• 1 tsp baking soda

• 1/2 cup vegan chocolate chips

• optional: nuts, seeds, craisins, chopped dates

Directions

1. Preheat your oven to 350F.

2. In a medium-sized bowl, blend the tahini, butter and sugars together. Add in the vegan “egg”, amaretto, vanilla. Blend using a hand-mixer or food processor.

3. In a separate bowl, add flour, cinnamon, salt, protein powder (optional), cream of tartar, and baking soda. Stir with a fork so all dry ingredients are well-mixed.

4. Add the dry ingredients to the creamy sugary mixture. Stir well and form into a sticky dough.

5. HOT TIP: Wet your parchment paper, crumple it up and then lay it flat on the cookie sheet. Mold it into place until it form-fits the sheet well.

6. Roll into balls and place 1.5” dough balls 2” apart on a parchment paper lined cookie sheet.

7. Bake your cookies at 350F for approximately 12-15 minutes. Once the bottom of the cookies begins to turn a golden brown, take them out of the oven.

8. This recipe makes 15-18 medium-sized cookies.

9. Let cool on a cooling rack. Eat them up!