These vegan tahini chocolate chunk cookies are soft, tender, and packed with melty chocolate. They come together with just 10–15 minutes of active kitchen time and a speedy 10-minute bake, making them perfect for quick weeknight desserts and after school treats.
A quick poll on Instagram last week suggested that you’re all very interested in this recipe. Sure, there were a few of you that admitted that tahini isn’t really you’re thing, but the vast majority of you were all “gimme that recipe”!
Ask (or Insta-vote) and you shall receive.
These vegan tahini chocolate chunk cookies are a seed-buttery twist on a classic chocolate chunk cookie.
I receive lots of requests for oil-free recipes and these are, indeed, oil-free. They’re also naturally gluten-free if that’s your jam.
But allergy friendly perks aside, these cookies are just downright delicious.
They’re soft, tender, and overflowing with melty pockets of chocolate.
“Melty pockets of chocolate.” Why haven’t I used that phrasing before? Major oversight.
Okay, so to make these cookies with melty pockets of chocolate you’ll…
Cream together tahini and coconut sugar. Add in a splash of vanilla, and beat again. Beat in oat flour, baking soda, sea salt, and filtered water. Then, fold in the chocolate chunks. I prefer to use chopped dark chocolate for this (love how little flecks get dispersed throughout the dough), but feel free to use chocolate chips or even bagged chocolate chunks. Whatever floats your chocolaty cookie boat.
Once the dough is ready, use a cookie scoop to scoop out mounds of it, and plop them on a lined pan.
Bake for a speedy 10 minutes (mayyybe 12), let the cookies cool on the pan, and then enjoy.
Vegan Tahini Chocolate Chunk Cookies
Ingredients
- 1 cup pourable tahini*
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup filtered water
- 1/2 to 2/3 cup chopped dark chocolate
Instructions
- Preheat the oven to 350F. Line a large cookie sheet with parchment paper.
- To a large mixing bowl, add the tahini and coconut sugar, and cream together using a hand or stand mixer fitted with beater attachments.
- Add the vanilla extract and beat for another 20 to 30 seconds.
- In a separate mixing bowl, whisk together the oat flour, baking soda, and sea salt.
- With the mixer off, add the oat flour mixture to the tahini mixture, pour the water over top, and beat until just incorporated.
- Stir in the chopped chocolate.
- Use a cookie scoop to gather and compress 1 1/2-tablespoon mounds of dough. Drop each on the lined cookie sheet. You should have about 15 cookies.
- Bake for 10 to 12 minutes, or until just beginning to turn golden.
- Let cool completely on pan before enjoying or moving.
- These cookies can be a bit delicate, so I recommend storing them in the refrigerator to firm them up a bit.
I’ve never tried tahini in cookies before, but I can’t wait to try! Love how these are made with oat flour too :)
Hope you enjoy the recipe, Brittany!
Hi, how can i get the nutrition facts of this recipe?
You can drop the recipe into an online nutrition fact calculator, and it should populate for you. Enjoy!
Tried these today…they are so easy and satisfying! A new favorite ;) thank you!
So glad you’re enjoying them!
Love love love these. The tahini is not overly assertive and adds a subtle nutty note that I adored. Delicious! Mine spread a little more than I would like–any advice to keep them from doing that? I tried to put some in the fridge but it didn’t seem to help. It looks like yours just have a little more volume.
Hi, Michelle! So glad you’re enjoying the cookies! Hmm, you can try chilling the dough for two hours before baking, but they really shouldn’t spread much without chilling.
These are absolutely scrumptious! They are a bit delicate out of the oven and even after they cool, but pop them in the refrigerator and they firm up perfectly. Thank you for such a simple, delicious recipe. It will be on repeat.
So glad you’re enjoying them, Heather!
I made these delectable cookies yesterday and the cookie jar is now empty. They spread out into thin large cookies that were crisp and extremely tasty. I wouldn’t change a thing: they are now my new favourite choc chip cookie and will be made regularly. Thank you for a new classic.
Helen, thank you for sharing your rating and feedback! Thrilled to hear that these are your new favorite—warms my heart. Happy baking to you!
Great recipe! I have one question. When you refer to runny tehini, do you mean tehini that has already been thinned out with water or pure tehini paste?
Another Michelle
Thanks, Michelle! You want to use pure tahini paste (it shouldn’t be thinned out with water). See the recipe notes for more details!
OMG these are insanely good! I only made half the recipe because I wanted to make sure I liked them before using up a cup of tahini. I wish I made the full recipe, hahah!
So happy to hear you’re enjoying the recipe, Renee! Thanks for taking time out of your weekend to share your thoughts and rating—means so much. And yes, next time be sure to make a full batch!! ;)
My friend and I are obsessed with this recipe right now! So simple and absolutely delicious. We have swapped the oat flour for spelt and coconut sugar for turbinado and that turned out really well, too! Thanks for sharing :)
Hi, Daya! Happy to hear you and your friend are enjoying the recipe. Thanks for taking the time to come back and share your thoughts, rating, and adjustments—means so much.
Wow, oh wow, these were so good. I used raw brown sugar since I didn’t have coconut sugar, but they were great. I took them to work to share with my colleagues and customers. I told everyone what was in them, you would not believe the looks they had, from before and after. tasting. Healthy cookies can Ben good!
Hi, Jacob! Thrilled to hear that you, your colleagues, and customers all enjoyed the cookies! Makes me smile to know they were so well received. Thanks for taking time out of your day to come back and share your adjustments and rating—means so much.
These are delicious! What’s more, my vegan family can share them with our nut free and GF friends. I never imagined a cookie could satisfy all three groups without suffering one bit in taste. Thank you!
These are the BEST COOKIES EVER!! I swapped the coconut sugar for light brown sugar because it was what I had and they came out amazing. Spread out perfectly, crunchy on the outside and chewy on the inside. I bought them into work and all my colleagues loved them. Perfectly nutty and sweet. Highly recommend!
So glad you and your colleagues enjoyed the cookies, Hayley! Thanks for taking time out of your day to come back and share your feedback and rating—means so much.
These were really good, but a little sweet for me. Do you think halving the amount of sugar would alter the recipe too much? I’m also considering adding in 1/3 cup chopped macadamia nuts, yay or nay?
Hi, Kayla! I think you should be able to cut the sugar in half without it affecting the texture and binding too much. I’d start with that adjustment first and then decide whether or not you think it can accommodate the nut addition, too. Hope this helps!
Best vegan chocolate chip cookies I’ve ever made! YUM! Thanks for the delicious recipe!
Happy to hear you’re enjoying them, Anna! Thanks for taking the time to come back and let me know—means so much.
Is there any way to substitute the coconut sugar for a liquid sweetener? For instance honey or maple syrup
Hi, Naya! I’m sure there is, but since I haven’t tested it myself I can’t offer much in terms of tips and adjustments. Substituting dry sugars for liquid sweeteners (and vice versa) can be difficult because of the vastly different moisture content when switching from one to the other, so definitely keep this in mind if you make the swap!