September Recipes

Vegan Chocolate Chip Cookies

Vegetarian Badge
A stack of Vegan Chocolate Chip Cookies
Hands On:
30 minutes
Total Time:
55 minutes


  • 1 ¼ cups Hy-Vee all-purpose flour
  • 2 tbsp Hy-Vee corn starch
  • 1 tsp kosher salt
  • ½ tsp Hy-Vee baking powder
  • ½ tsp Hy-Vee baking soda
  • ½ cup tahini
  • ½ cup Full Circle Market organic white pure cane sugar
  • ⅓ cup Full Circle Market organic light brown pure cane sugar, packed
  • 2 tbsp Full Circle Market organic refined coconut oil
  • ¼ cup Full Circle Market original non-dairy oat beverage
  • 1 tsp Full Circle Market pure vanilla extract
  • 1 cup Enjoy Life semisweet chocolate mega chunks
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Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper; set aside. Whisk together flour, corn starch, salt, baking powder, and baking soda in a medium bowl; set aside.
Beat tahini, white and brown sugars, and coconut oil in a large mixing bowl with an electric mixer on medium for 2 minutes or until smooth and creamy. Add oat beverage and vanilla; beat 1 minute.
Slowly beat in flour mixture on low until combined. Fold in chocolate chunks. Drop about 2 tablespoons dough 2-inches apart on prepared baking pans.
Bake 10 to 12 minutes or until edges are lightly browned. Cool in pans 2 minutes. Transfer cookies to wire cooling rack and cool completely.

Nutrition Facts

Serving Size: 1 cookie
Serves: 18
Amount Per Serving
% Daily Value*
Total Fat: 10g 13%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 160mg 7%
Total Carbohydrate: 026g 9%
Dietary Fiber: 1g 4%
Sugars: 15g 30%
Protein: 3g 6%

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