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    Home » Desserts » Vegan Tahini Chocolate Chip Cookies

    Vegan Tahini Chocolate Chip Cookies

    March 24, 2021 / by Claire Cary / Leave a Comment

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    These vegan tahini cookies are crispy on the outside with rich and gooey centers. They’re loaded with chocolate chunks or chips and even gluten free!

    tahini chocolate chip cookies in a glass bowl
    Jump to:
    • Why you’ll love this recipe
    • Instructions
    • Frequently Asked Questions
    • Vegan Tahini Chocolate Chip Cookies

    Why you’ll love this recipe

    Like all recipes that make it to the blog, these vegan tahini cookies required a LOT of trial and error. Tahini can have a strong nutty flavor, so it was tough getting the other ingredient ratios right to balance that.

    But it was SO worth it! These vegan chocolate chip cookies have a perfectly crispy outside, soft and chewy center, with pools of melted chocolate chunks and a rich buttery flavor but without any butter!

    They’re made with no egg (we’ll be using apple sauce instead) and are completely nut free, dairy free, gluten free and made in just one bowl.

    I promise they taste just like a classic cookie, but are made with simple ingredients.

    vegan chocolate chunk tahini cookie with a bite taken out

    Instructions

    In a large mixing bowl or bowl of a stand mixer, beat together all wet ingredients with an electric mixer until well combined. Make sure all ingredients are at room temperature so the coconut oil doesn’t harden in chunks when it comes into contact with other ingredients.

    Add in the dry ingredients (but not the chocolate), making sure to spoon and level the flour. Fold until well combined. Fold in the chocolate chips or chunks.

    vegan cookie dough in a glass bowl

    Add the dough to the fridge for 15-20 minutes and preheat the oven to 350° Fahrenheit while you wait.

    After about 20 minutes, use a medium cookie scoop and scoop the dough into roughly 2 inch round balls and add to a lined baking sheet. Keep them several inches apart as they will spread. I suggest baking no more than 6 cookies at a time.

    cookie dough rolled into balls with chocolate chunks

    Press on a few extra chocolate chips or chunks on top. Bake for 11-14 minutes or until the edges are golden brown. They will firm up as they cool.

    As soon as they come out of the oven, take a round cookie cutter and scoot the edges of the cookie around it to create a perfect circle.

    Let cool completely, then sprinkle with salt flakes and enjoy.

    tahini cookies on a wire rack with sea salt

    Frequently Asked Questions

    Do I need to chill the dough? For this recipe, yes! When you first combine the dough, you might notice that it’s a tad oily, which is because of the tahini and coconut oil. Chilling the dough for just 20 minutes allows the flour to absorb excess oil and ensure the cookies don’t spread completely flat while they bake.

    Do they keep? Once prepared, these vegan tahini cookies will keep for 3-5 days. I suggest storing them in an air tight container and then microwave for 10 seconds before eating so they have that fresh from the oven feel!

    Can I make them refined sugar free? Honestly, I don’t recommend it. These cookies require dark brown sugar and regular white sugar and I don’t recommend swapping both for coconut sugar. The color will be very dark, the flavor will be different, and the cookies won’t spread properly. If you’re looking for a RSF cookie, try my healthy chocolate chip cookies!

    What is tahini? Tahini is sesame seed paste. Basically like the peanut butter of sesame seeds. It has a nutty flavor, despite being a seed, and gives these cookies a rich and almost caramel like flavor.

    For this recipe, you need a nice and runny tahini for this recipe, my personal favorite is the 365 brand from Whole Foods. You do not want a thick/chalky one as it will change the consistency of the dough and the flavor will be a bit too strong.

    vegan tahini cookies stacked on each other with melted chocolate

    More vegan cookies to try!

    • Double Chocolate Chip Cookies
    • Funfetti Cookies
    • Classic Chocolate Chip Cookies
    • Oatmeal Chocolate Chip Cookies

    If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation! Don’t forget to leave a comment and rating if you enjoy this recipe!

    Vegan Tahini Chocolate Chip Cookies

    These vegan tahini cookies are crispy on the outside with rich and gooey centers. They're loaded with chocolate chunks or chips and even gluten free!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Chill Time: 15 minutes
    Total Time: 37 minutes
    Servings: 12 cookies
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    Wet

    • ⅓ cup runny tahini (at room temperature, see notes)
    • ½ cup dark brown sugar
    • ⅔ cup white granulated sugar
    • ¼ cup apple sauce (at room temperature)
    • 6 tbsp refined coconut oil, melted (6 tbsp = ¼ cup + 2 tbsp)
    • 1 tsp vanilla extract

    Dry

    • 1 ½ cups gluten free all purpose flour (or regular AP flour)
    • 1 tbsp cornstarch
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ¾ cup chocolate chunks or chips

    Instructions

    • In a large mixing bowl or bowl of a stand mixer, beat together all wet ingredients with an electric mixer until well combined. Make sure all ingredients are at room temperature so the coconut oil doesn't harden in chunks when it comes into contact with other ingredients.
    • Add in the dry ingredients (but not the chocolate), making sure to spoon and level the flour. Fold until well combined. Fold in the chocolate chips or chunks.
    • Add the dough to the fridge for 15-20 minutes and preheat the oven to 350° Fahrenheit while you wait.
    • After about 20 minutes, use a medium cookie scoop and scoop the dough into roughly 2 inch round balls and add to a lined baking sheet. Keep them several inches apart as they will spread. I suggest baking no more than 6 cookies at a time.
    • Press on a few extra chocolate chips or chunks on top.
    • Bake for 11-14 minutes or until the edges are golden brown. They will firm up as they cool.
    • As soon as they come out of the oven, take a round cookie cutter and scoot the edges of the cookie around it to create a perfect circle.
    • Let cool completely, then sprinkle with salt flakes and enjoy.

    Notes

    You can use melted vegan butter or regular butter in place of the coconut oil. 
    You need a nice and runny tahini for this recipe, my personal favorite is the 365 brand from Whole Foods. You do not want a thick/chalky one as it will change the consistency of the dough and the flavor will be a bit too strong.
    You can sub the dark brown sugar for light brown if that’s all you have, but I prefer the flavor with dark brown!

    Nutrition

    Serving: 1cookie | Calories: 203kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Fiber: 2g | Sugar: 18g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: tahini chocolate chip cookies, tahini cookies, vegan tahini cookies

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    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

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