*Highly modified version of the Salty Sesame and Dark Chocolate Chip cookies from Joy the Baker.
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~13 minutes; Cook Time: ~12 minutes; Yield: 24 cookies
- 2¼ cups flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup, 2 sticks Earth Balance, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated vegan sugar or sugar alternative (I used Splenda)
- 2 eggs worth of Ener-G Egg Replacer
- 1 tsp pure vanilla extract
- 1 tsp tamari
- 2 tbs black sesame seeds
- 1 cup dark chocolate chips (I used ghirardelli)
- ½ cup crystalized ginger chips
- Sea salt
- Preheat the oven to 350 F.
- Line two baking pans with parchment paper.
- Mix together the flour, baking soda and salt.
- In a large bowl, beat together the Earth Balance and sugars until light and fluffy.
- Pause the mixer and add the two Ener-G Egg Replacers and beat until well combined.
- Add the vanilla and soy sauce and beat another 1-2 minutes.
- Stop the mixer and add the dry ingredients.
- Beat on low speed until mixed and no clumps remain.
- Fold in the dark chocolate chips, sesame seeds, and ginger chips.
- Pour a shallow layer of sesame seeds in a small dish.
- Rolls golf ball size balls of dough by hand and then roll them in the sesame seeds before placing them on the parchment lined baking sheet.
- Repeat until all of the dough has been used.
- Sprinkle a very light amount of sea salt over the cookie dough balls.
- Bake for ~12 minutes until the edges of the cookies look golden brown.
- Remove from the oven, transfer to cooling racks, and allow to cool completely before enjoying these delicious cookies!
- PS – You should store these cookies in an air tight container. This will ensure they last about 5 days.