Every year we camp. A lot. And once or twice a year my mom comes along. About a week before we leave, she calls and asks if she can bring anything (as if she doesn’t know by now!) and I can honestly hear her thinking … “oh boy, she’s going to ask for the cookies.” Short pause and then I smile and excitedly reply, “Of course you could always bring those cookies!!” at which point my kids yell “YAY!!” and we go over the numbers. Five campers x 10 a day (2 each per day) x number of days. Poor grandma who has absolutely hated baking her whole life ends up baking dozens and dozens of these cookies for our trips. Hopefully she’s coming around.. We absolutely love them (and of course her!) and these have become a staple on our daily hikes. They are super yummy, pack well, stay fresh tasting for a number of days and they keep us satiated and energized. Quick and easy to make..unless of course you’re making hundreds!
Preheat the oven to 375 F (190C). Using an Electric Mixer
In a small bowl mix your flours, baking soda and salt. Add the dry mix to the electric mixer and beat just to combine. Do not over mix. Fold in the chocolate chips and walnuts.
Use a large spoon to scoop the batter into balls and place them on a prepared cookie sheet (I use and absolutely love Stone Cookie Sheets
Bake for about 10 minutes or until the edges are golden. Allow them to cool slightly before transferring to a cooling rack.
Adapted from: Hell yeah it’s Vegan (2013, September 13) . Tahini Chocolate Chip Cookies.
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- 1 cup sugar
- ⅔ cup tahini
- ¼ cup Earth Balance
- 1 tbsp blackstrap molasses
- ¼ cup water
- ½ tsp vanilla
- 1 cup all purpose flour
- ½ cup spelt flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- ⅓ cup chopped walnuts
- Preheat the oven to 375 F (190C).
- Using an electric mixer, combine the Earth Balance and sugar and mix until light and fluffy.
- Add the tahini and molasses and mix until well incorporated.
- Add your water and vanilla and mix again.
- In a small bowl mix your flours, baking soda and salt.
- Add the dry mix to the electric mixer and beat just to combine. Do not over mix.
- Fold in the chocolate chips and walnuts.
- Use a large spoon to scoop the batter into balls and place them on a prepared cookie sheet.
- Flatten the balls slightly.
- Bake for about 10 minutes or until the edges are golden.
- Allow them to cool slightly before transferring to a cooling rack.
