If you have a sweet tooth and a love for plant-based treats, you are going to adore this Vegan Tahini Chocolate Chip Cookies Recipe. These cookies bring together the rich, nutty creaminess of tahini, the buttery texture of coconut oil, and the deep, luscious pockets of vegan dark chocolate for a cookie that is chewy, decadent, and simply irresistible. It’s the kind of recipe that feels both indulgent and wholesome, perfect for cozy afternoons or impressing friends with a delightfully unexpected twist on a classic cookie.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully selected ingredients. Each component plays a vital role in crafting the ultimate texture and flavor, from the fluffy structure created by the flour and baking agents to the nutty depth brought by tahini and the melt-in-your-mouth decadence of dark chocolate chunks.
- All-purpose flour (2 cups): Provides the sturdy base for your cookies, ensuring a perfect chewy texture.
- Baking powder (1 ½ teaspoons): Adds just the right lift for lightness without puffing up too much.
- Baking soda (½ teaspoon): Helps achieve that soft center with slightly crisp edges.
- Kosher salt (1 teaspoon): Balances the sweetness and enhances the cookie’s flavors.
- Vegan coconut oil (½ cup): Melted for smooth mixing, it works as a dairy-free fat to keep cookies tender.
- Well-stirred tahini (â…“ cup): The star ingredient adding nutty richness and moisture.
- Water (6 Tablespoons): Keeps the dough soft and helps bind ingredients.
- Pure vanilla extract (2 teaspoons): Adds aromatic warmth for that deep homemade feel.
- Brown sugar, tightly packed (1 ¼ cups): Gives cookies their signature caramel notes and chewy texture.
- Vegan dark chocolate, chopped (10 ounces): High-quality dark chocolate chunks create delightful melty surprises in every bite.
How to Make Vegan Tahini Chocolate Chip Cookies Recipe
Step 1: Whisk the Dry Ingredients
Start by combining the flour, baking powder, baking soda, and kosher salt in a medium bowl. Whisking these together ensures an even distribution of the leavening agents so your cookies bake perfectly every time.
Step 2: Mix the Wet Ingredients
In a larger bowl, use a rubber spatula to mix the melted coconut oil, well-stirred tahini, water, and vanilla extract until everything is smooth and well blended. This mixture forms the rich, moist base that helps bind your cookies wonderfully.
Step 3: Combine Sugar, Dry Ingredients, and Chocolate
Next, stir in the brown sugar until fully incorporated. Slowly add the dry ingredients to the wet mixture, folding gently until just combined—overmixing can make cookies tough! Finally, fold in the chopped vegan dark chocolate pieces for those luscious gooey pockets.
Step 4: Chill the Dough
Cover the bowl tightly with plastic wrap and refrigerate for about 10 minutes. This chilling step firms up the dough for easier handling and enhances the cookies’ texture and flavor during baking.
Step 5: Assemble the Cookies
Preheat your oven to 350°F and line two half-sheet pans with parchment paper. Using a 3-Tablespoon cookie scoop, portion out dough balls and place them at least 3 inches apart to allow room for spreading.
Step 6: Bake to Perfection
Bake one pan at a time for about 12 minutes. The edges should look set while the centers remain slightly soft and gooey. Don’t worry if the cookies puff up; they will gently fall and crack into lovely, tender morsels as they cool on the wire rack.
Step 7: Serve and Store
These cookies are delightful warm or room temperature. Store leftovers in an airtight container for up to 3 days to keep them fresh and chewy.
How to Serve Vegan Tahini Chocolate Chip Cookies Recipe
Garnishes
A simple sprinkle of flaky sea salt right after baking can elevate these cookies to a new savory-sweet level. You can also dust a little powdered sugar for a festive touch, making every bite feel extra special.
Side Dishes
Pair these with a cold glass of almond milk or your favorite vegan coffee creamer latte. These cookies also shine alongside dairy-free vanilla ice cream for a scrumptious dessert treat.
Creative Ways to Present
Try sandwiching two cookies with a layer of vegan vanilla or chocolate frosting for an irresistible cookie sandwich. Or stack a few on a decorative plate tied with rustic twine as a charming gift idea for friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Tahini Chocolate Chip Cookies Recipe fresh by storing them in an airtight container at room temperature. They maintain their chewy texture beautifully for up to three days, perfect for snacking throughout the week.
Freezing
If you want to make these cookies in advance, the dough can be scooped and frozen before baking. Alternatively, baked cookies freeze well too—stack them between parchment paper in an airtight container for up to three months.
Reheating
To enjoy frozen or leftover cookies, warm them briefly in the oven at 300°F for about 5-7 minutes. This brings back their soft, freshly-baked feel and melty chocolate magic, making each batch taste like it just came out of the oven.
FAQs
Can I use other nut butters instead of tahini?
While tahini provides a unique nutty flavor with a slight bitterness that balances the sweetness, you can experiment with smooth almond or sunflower seed butter. Keep in mind this will slightly change the final taste and texture.
Is the coconut oil flavor noticeable in the cookies?
The mildness of refined coconut oil barely impacts the flavor here; it mainly contributes to a tender crumb. If you prefer a hint of coconut, unrefined virgin coconut oil works wonderfully too.
What type of vegan chocolate is best for these cookies?
Look for high-quality dark chocolate with at least 70% cacao for melting. Chocolate chips work fine, but chopping a bar or using chocolate fèves gives larger, more rustic chunks that melt into chewy pockets.
Can I make these gluten-free?
This recipe uses all-purpose flour for the best structure, but you can try a gluten-free all-purpose blend with xanthan gum. Results vary, so expect slight differences in texture.
Why do I need to chill the dough?
Chilling helps the dough firm up, which prevents excessive spreading during baking and enhances the cookie’s flavor. It also makes portioning the dough easier and produces a lovelier texture.
Final Thoughts
Now that you’ve discovered how to create these unbelievably delicious Vegan Tahini Chocolate Chip Cookies Recipe, you’re just a few steps away from a batch of plant-based cookies that deliver comfort and indulgence in every bite. Whether you’re baking for yourself, family, or friends, this recipe promises smiles, satisfaction, and plenty of sweet moments to savor. So grab your ingredients and have fun baking your new favorite cookie!
Print
Vegan Tahini Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes per batch (about 25 minutes total estimated for two batches)
- Total Time: 20 minutes
- Yield: About 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Vegan Tahini Chocolate Chip Cookie recipe offers a perfect balance of nutty tahini and rich dark chocolate in a soft, chewy cookie. Made without eggs or dairy, these cookies are a delicious and wholesome treat suitable for vegan diets, combining simple pantry ingredients with a quick and easy baking process.
Ingredients
Dry Ingredients
- 2 cups (9 ounces or 255 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- ½ cup (4 ounces or 113 grams) vegan refined OR unrefined (virgin) coconut oil, melted and cooled slightly
- â…“ cup (3.15 ounces or 89 grams) well-stirred tahini
- 6 Tablespoons (3 ounces or 85 grams) water
- 2 teaspoons pure vanilla extract
Sugar and Chocolate
- 1 ¼ cups tightly packed (9.35 ounces or 265 grams) organic light OR dark brown sugar
- 10 ounces (284 grams) vegan dark chocolate (at least 70% cacao), chopped into ½- to 1-inch pieces
Instructions
- Whisk the dry ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
- Mix the wet ingredients: In a large bowl, use a rubber spatula to combine the melted and slightly cooled coconut oil, well-stirred tahini, water, and pure vanilla extract until the mixture is smooth and uniform, about 1 minute.
- Add the sugar, dry ingredients, and chocolate: Stir in the organic brown sugar until integrated, then gradually add the whisked dry ingredients and mix just until combined to avoid overworking the dough. Fold in the chopped vegan dark chocolate pieces to ensure they are evenly dispersed throughout the dough.
- Chill the dough while prepping: Cover the dough with plastic wrap and refrigerate for 10 minutes to firm up. Meanwhile, preheat the oven to 350°F (177°C) and position a rack in the center. Line two half sheet pans with parchment paper.
- Assemble the cookies: Using a 3-Tablespoon cookie scoop, portion the chilled dough into balls and place them on the parchment-lined sheet pans spaced at least 3 inches apart to allow for spreading.
- Bake the cookies: Bake one sheet pan at a time for 12 minutes, until the edges are set but centers remain gooey. The cookies will appear puffed when removed but will flatten and crack as they cool. Transfer the pan to a wire rack and cool the cookies for 20 minutes until firm on the edges and bottoms. Repeat baking for the remaining dough balls.
- Serve and store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Chilling the dough helps reduce spreading for thicker, chewier cookies.
- Use high-quality vegan dark chocolate with at least 70% cacao for the best flavor and texture.
- Tahini should be well-stirred before measuring to ensure accurate quantity and smooth texture.
- Cookies are best enjoyed within 3 days but can be frozen for longer storage.
- For variation, add toasted chopped nuts or a pinch of cinnamon to the dough.
