Easy and quicker than quick! These insanely delicious gluten-free, Vegan Tahini Chocolate Chip Cookies are nutty and salty-sweet with crispy edges and soft and chewy centres. Requiring very few ingredients, and less than 30 minutes to prepare and bake, you can whip these up any time the craving hits.
Friends, if you enjoy tahini in savoury dishes, you will love it in sweets even more. Without any oil or dairy, this delightful recipe results in cookies that are full of complex nutty, toasty and savoury flavours just from using a good amount of creamy tahini.
Lightly sweetened, with little bursts of chocolate, these gluten-free, vegan tahini cookies will totally satisfy when you’re craving something sweet. Go ahead and make a double batch—they taste and make you feel so GOOD, you won’t be able to eat just one.
Why You’ll Love These Tahini Cookies
It took a lot of test batches (a lot!) to get these dairy-free, gluten-free, and egg-free tahini cookies just right but I couldn’t be more pleased with the results. Made with almond flour, tahini, tapioca flour, salt, vanilla, and maple syrup, these not-too-sweet vegan cookies are perfectly crisp at the edges with a deliciously chewy interior. Oozy puddles of dark chocolate bits throughout ensure they are immediately loveable and fulfill the craving of a classic chocolate chip cookie.
Best of all, they are incredibly easy to make, have a short list of ingredients, and require no special equipment or long chilling time which means you can throw them together quickly for a late afternoon snack or a light sweet treat after dinner.
Next time you are craving a classic chocolate chip cookie, give these a try instead! They pair beautifully with a hot coffee or tea on a chilly winter day and are just as delicious for days after they have been sitting on the counter.
Ingredients And Notes
You will be pleasantly surprised at how few ingredients are needed to make these easy vegan tahini chocolate cookies. Here’s the list of ingredients and some helpful notes:
- Tahini – This is the ingredient that adds a deliciously rich, and nutty flavour to the cookies. For best results, you will want to use a tahini paste that is runny and not too bitter. I like this one which you can find in many well-stocked grocery stores (for a lot cheaper than Amazon) and at most Middle Eastern markets. Soom organic tahini is another huge favourite. Make sure to always stir the tahini well before using (more on that below).
- Almond flour – I love using almond flour in cookies. It adds great flavour and texture and keeps them gluten-free. I have not tested these cookies with regular all-purpose flour but if you wish to give it a try, omit the tapioca starch and reduce the flour to 1 1/2 cup.
- Tapioca flour – Also known as tapioca starch, this will give the cookies more structure. As there is no egg protein to help set the cookies, this gluten-free starch helps hold them together. Though I haven’t tested it, arrowroot powder, cornstarch, or potato starch should also work.
- Maple syrup – The caramel-y flavour of maple syrup will help tone down the slight bitterness of the tahini. Because there is no egg or oil in this recipe, the maple syrup is also essential for adding moisture to the dough so replacing it with another sweetener could be tricky.
- Baking soda – To help the cookies puff ever so slightly.
- Vanilla extract and salt – These two ingredients will enhance the flavours of these cookies.
- Chocolate – These tahini cookies can be made without chocolate but tahini and chocolate make wonderful partners so I highly recommend it. While you can certainly use chocolate chips, I like to chop up bars of dark chocolate for these cookies. Chocolate chips are convenient, but they will not melt into ooey gooey puddles like a chopped dark chocolate will. I use a dark, 70% cacao chocolate bar, but feel free to use your favourite. To ensure the chocolate is vegan, check that it is labelled as such.
- Flaky salt – This is completely optional but I adore the contrast of the bittersweet chocolate with little bits of crunchy sea salt. If you are making these cookies without chocolate, omit the flaky salt.
How To Make Vegan Chocolate Chip Cookies
Step 1: In a large bowl, whisk together tahini, maple syrup, and vanilla until smooth and emulsified.
Step 2: In a medium bowl, whisk together the almond flour, tapioca flour, baking soda and salt. Add to the wet ingredients and stir until just combined. Stir in the chocolate and mix until the chocolate is evenly distributed throughout.
Step 3: Preheat oven to 350ºF. Without covering the bowl, chill the dough while the oven preheats. Line two sheet pans with parchment paper.
Step 4: Use a small cookie scoop, or a spoon, to scoop out 1 to 2 tablespoons of the dough, roll into balls and place on prepared baking sheet(s) about 2 inches apart. Gently press down with your fingertips on the balls to flatten just slightly. Sprinkle with flaky sea salt, if using.
Step 7: Bake one sheet pan at a time for 12-14 minutes or until the edges are set, and the centres are puffed and soft. It is normal for the cookies to crack a little. These cookies will also not darken much at all when baked. Repeat with remaining cookies. Cool in pan for 5 minutes then transfer to wire rack to cool for another 5 minutes, or until they feel set.
Tips
Choose a smooth tahini. Some tahini is very thick (as thick as peanut butter) which makes it hard to mix and could result in a thick, unmanageable batter. If all you have is a very thick tahini, place it in a saucepan with 2 to 3 tablespoons of water. Warm it over medium heat, adding more water as needed and whisking constantly, until smooth and runny.
Stir the tahini. Like most natural nut butters, the natural oil in tahini will float to the top of the jar while the thick paste stays at the bottom. Before using tahini, it is important to stir it well until it is smooth and no longer separated.
Weigh the ingredients. Particularly when making a vegan baked good, for best reults you should weigh the main ingredients. Otherwise, you could end up with a dough that is too wet or too dry. If you don’t have a scale, you can certainly still give this recipe a go. Just make sure to fluff the flours well before scooping, and use a liquid measuring cup for the liquids.
How To Store And Freeze Vegan Tahini Chocolate Chip Cookies
- To store: The cookies can be stored in an airtight container at room temperature for up to 4 days. Note that they will soften around the edges but will stay nice and chewy in the middle.
- To freeze baked cookies: Place leftover cookies in a single layer in an airtight container (can divide the layers with parchment). Freeze for up to 2 months. Place in the refrigerator to thaw overnight or unwrapped on the counter for a few hours.
Make Ahead Vegan Tahini Chocolate Chip Cookies
Make the cookie dough as directed. Roll into balls and place on a parchment-lined sheet pan. Freeze for about 1 hour, or until the cookie dough balls feel firm. Transfer to a freezer-safe container and freeze for up to 3 months.
When ready to bake, place the cookie dough balls on a parchment lined baking sheet and bake as directed, adding 3-4 minutes of baking time. No need to thaw before baking.
Tahini FAQ’S
WHAT IS TAHINI?
Tahini is a Middle Eastern paste made from hulled raw, or toasted sesame seeds. Cherished for centuries in Middle Eastern and Mediterranean cuisines for its versatility in both savoury and sweet dishes, it is now popular all over the world.
HOW DO I STORE TAHINI?
Just like most natural nut-butters, tahini is best stored in a cool and dry area. It can also be stored in the refrigerator but will thicken considerably so it best to bring to room temperature before using.
IS TAHINI HEALTHY?
Tahini is a very nutrient-dense ingredient that provides a rich source of B vitamins, vitamin E, and other important minerals such as magnesium, minerals, iron and calcium. All of these vitamins and minerals are known to boost energy and brain function and even protect against heart disease.
HOW LONG DOES TAHINI LAST ONCE OPENED?
If stored properly, an opened jar of tahini will last as long as its expiry date. This is because the high natural oil-content in tahini acts as a preservative. That said, if the tahini was stored in a warm environment, it could go rancid. If it smells a little off to you, don’t use it.
***CHECK OUT THIS POST TO LEARN MORE ABOUT TAHINI***
More Recipes With Tahini To Try
- Tahini Dressing Recipe
- Chopped Kale Salad with Tahini Dressing
- Whole Roasted Cauliflower
- Ultra SMooth Hummus
- Homemade Baked Falafel
Vegan Tahini Choclate Chip Cookies
Ingredients
- 3/4 cup (200g) well-stirred tahini (see notes)
- 1/2 cup (155g)maple syrup
- 2 teaspoons vanilla extract
- 2 cups (200g) almond flour
- 1/4 cup (28g) tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup chopped dark chocolate or chocolate chips (see notes)
- flaky salt for garnish optional
Instructions
- In a large bowl, whisk together tahini, maple syrup, and vanilla until smooth and emulsified.
- In a medium bowl, whisk together the almond flour, tapioca flour, baking soda and salt. Add to the wet ingredients and stir until just combined.
- Stir in the chocolate and mix until the chocolate is mostly evenly distributed throughout.
- Preheat oven to 350ºF.
- Chill the dough for 10 minutes while the oven preheats (no need to cover the bowl unless chilling for longer than 15 minutes). Line two sheet pans with parchment paper.
- Use a small cookie scoop, or a spoon, to scoop out 1 to 2 tablespoons of the dough, roll into balls and place on prepared baking sheet(s) about 2 inches apart. Gently press down with your fingertips on the balls to flatten just slightly. Sprinkle with flaky sea salt, if using.
- Bake one sheet pan at a time for 12-13 minutes or until the edges are set, and the centres are puffed and soft. It is normal for the cookies to crack a little. Repeat with remaining cookies.
- Cool in pan for 5 minutes then transfer to wire rack to cool for another 5 minutes, or until they feel set.
Notes
- Tahini. Like most natural nut butters, the natural oil in tahini will float to the top of the jar while the thick paste stays at the bottom. Before using tahini, it is important to stir it well until it is smooth and no longer separated.
- Chocolate – While you can certainly use chocolate chips, I like to chop up bars of dark chocolate for these cookies. Chocolate chips are convenient, but they will not melt into ooey gooey puddles like a chopped chocolate will. I use a dark, 70% cacao, but feel free to use your favourite. *To ensure the chocolate is vegan, check that it is labelled as such.
- To store: The cookies can be stored in an airtight container at room temperature for up to 4 days. Note that they will soften around the edges but will stay nice and chewy in the middle.
- To freeze baked cookies: Place leftover cookies in a single layer in an airtight container (can divide the layers with parchment). Freeze for up to 2 months. Place in the refrigerator to thaw overnight or unwrapped on the counter for a few hours.
Lisa
I love tahini and often use it to replace peanut butter in cookie recipes. These cookies are so easy and super delicious! Thanks for sharing!
Sandra Valvassori
Yay I love to hear this, Lisa! Tahini truly makes everything delicious. Thank you so much for your review!