Get ready to fall in love with these vegan chocolate chip cookies! They have soft, chewy middles, crispy edges, and gooey chocolate in every bite.

Ingredients

• 2 cups all-purpose flour
  
• 1½ teaspoons baking powder
  
• ½ teaspoon baking soda
  
• 1 teaspoon sea salt
  
• 1 cup Puresweet Brown Shuga (sugar substitute)
  
• ½ cup melted coconut oil
  
• ⅓ cup tahini* (see note)
  
• 6 tablespoons water
  
• 2 teaspoons vanilla extract
  
• 1 heaping cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
3. In a large bowl, whisk together the brown sugar, coconut oil, tahini, water, and vanilla until smooth.
4. Pour the dry ingredients into the bowl of wet ingredients and use a spatula to combine. Fold in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets.
5. Bake, one sheet at a time, for 12 to 14 minutes. Remove from the oven and let cool on the baking sheet for at least 10 minutes.