Vegan Chocolate Chip Cookies

Get two bowls for wet and dry ingredients

In the dry bowl (can be smaller of the two)
2 cups Flour
1 cup Oats
1 teaspoon baking powder
1 teaspoon salt

In the wet bowl (should be large enough to ultimately contain wet and dry ingredients)
12 tablespoons of margarine chopped in small pieces (works best if the margarine has been out in room temperature for a while)
1/2 cup of Tahini (sesame seed paste)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup maple syrup (grade B is the most flavorful)
1 1/2 tablespoon Vanilla
3 cups of chocolate chips

Stir wet bowl ingredients (works best to start the stirring before adding the chocolate chips). Then add dry bowl ingredients and stir. The cookie dough really doesn't come together as cookie dough until you start kneading it with your hands. Lightly spray oil on cookie sheet and make big or small cookies. The big ones need a little more baking time.

Bake at 350 degrees. My oven is always slow so I bake for 15 minutes, but you may want to check them at 13 minutes. They will get a nice golden brown if you want to let them bake that way. Put them on a rack to cool. They need at least about fifteen minutes of cooling before they really hold together as a cookie.