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+ servings
5 from 3 votes

Vegan Tahini Chocolate Chip Cookies

by: claire cary

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!
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Prep: 10 mins
Cook: 12 mins
Chill Time 15 mins
Total: 37 mins
12

Ingredients

Wet

  • cup runny tahini at room temperature, see notes
  • ½ cup dark brown sugar
  • cup white granulated sugar
  • ¼ cup apple sauce at room temperature
  • 6 tbsp refined coconut oil, melted 6 tbsp = 1/4 cup + 2 tbsp
  • 1 tsp vanilla extract

Dry

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!
Serving: 1cookie / Calories: 203kcal / Carbohydrates: 31g / Protein: 3g / Fat: 11g / Saturated Fat: 5g / Fiber: 2g / Sugar: 18g

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