![\"DSC_0689\"](\"https:\/\/veganhostess.files.wordpress.com\/2015\/09\/dsc_0689.jpg\")
<\/a><\/strong><\/div>\n<\/h2>\n*Highly modified version of the\u00a0Salty Sesame and Dark Chocolate Chip cookies<\/a> from Joy the Baker.<\/em><\/div>\n<\/div>\n***Please feel free to share widely, just give me some credit or a link back<\/em><\/p>\n\nPrep Time:<\/strong> ~13 minutes; Cook Time:<\/strong>\u00a0~12 minutes;\u00a0Yield: <\/strong>24 cookies<\/div>\n<\/div>\n<\/h2>\n\n![\"DSC_0667\"](\"https:\/\/veganhostess.files.wordpress.com\/2015\/09\/dsc_0667.jpg?w=300&resize=300%2C200\")
<\/a><\/div>\n<\/div>\n<\/h2>\nIngredients<\/strong><\/div>\n\n- 2\u00bc cups flour<\/li>\n
- 1 tsp baking powder<\/li>\n
- 3\/4 tsp salt<\/li>\n
- 1 cup, 2 sticks Earth Balance, softened<\/li>\n
- 3\/4 cup\u00a0packed brown sugar<\/li>\n
- 3\/4 cup granulated vegan sugar or sugar alternative (I used Splenda)<\/li>\n
- 2 eggs worth of Ener-G Egg Replacer<\/li>\n
- 1 tsp pure vanilla extract<\/li>\n
- 1 tsp tamari<\/li>\n
- 2 tbs\u00a0black sesame seeds<\/li>\n
- 1 cup dark chocolate chips (I used ghirardelli)<\/li>\n
- \u00bd\u00a0cup crystalized ginger chips<\/li>\n
- Sea salt<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
![\"DSC_0679\"](\"https:\/\/veganhostess.files.wordpress.com\/2015\/09\/dsc_0679.jpg?w=300&resize=300%2C200\")
<\/a><\/div>\n<\/h2>\nInstructions<\/strong><\/div>\n\n- Preheat the oven to 350 F.<\/li>\n
- Line two baking pans with parchment paper.<\/li>\n
- Mix together the flour, baking soda and salt.<\/li>\n
- In a large bowl, beat together the Earth Balance and sugars until light and fluffy.<\/li>\n
- Pause the mixer and add the two Ener-G Egg Replacers and beat until well combined.<\/li>\n
- Add the vanilla and soy sauce and beat another 1-2 minutes.<\/li>\n
- Stop the mixer and add the dry ingredients.<\/li>\n
- Beat on low speed until mixed and no clumps remain.<\/li>\n
- Fold in the dark chocolate chips, sesame seeds, and ginger chips.<\/li>\n
- Pour a shallow layer of sesame seeds in a small dish.<\/li>\n
- 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.<\/li>\n
- Repeat until all of the dough has been used.<\/li>\n
- Sprinkle a very light amount of sea salt over the cookie dough balls.<\/li>\n
- Bake for ~12 minutes until the edges of the cookies look golden brown.<\/li>\n
- Remove from the oven, transfer to cooling racks, and allow to cool completely before enjoying these delicious cookies!<\/li>\n
- PS – You should store these cookies in an air tight container. This will ensure they last about 5 days.<\/li>\n<\/ol>\n
![\"DSC_0696\"](\"https:\/\/veganhostess.files.wordpress.com\/2015\/09\/dsc_0696.jpg?w=200&resize=200%2C300\")
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***Please feel free to share widely, just give me some credit or a link back<\/em><\/p>\n<\/h2>\n
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