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
Scale
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.
