Vegan Cookie Dough Recipe
*if you aren't a huge fan of tahini, like me, sub peanut butter instead!
white whole wheat flour
or sub gluten-free flour if gluten free
sub peanut butter if you aren't a tahini fan
vegan chocolate chips or chunks
Preset your oven to bake at 325°F and line a baking sheet with parchment paper.
In a bowl, add and mix together the flour and baking soda.
Add the maple syrup and tahini (or peanut butter if you don't like tahini) and mix until everything is evenly combined.
Gently fold in the chocolate chips.
Place 1 teaspoon of batter per cookie onto the baking sheet evenly spread apart from one another by about an inch.
Bake for 12 minutes, then remove and allow to cool down to room temperature before eating or storing in a container.
No refrigeration needed. Best eaten within one week from making them.