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You are here Home » Vegan Tahini Chocolate Chunk Cookies

37 Comments · August 9, 2018

Vegan Tahini Chocolate Chunk Cookies

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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.

Vegan Tahini Chocolate Chunk Cookies

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.

Vegan Tahini Chocolate Chunk Cookies

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.

Vegan Tahini Chocolate Chunk Cookies

"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

Vegan Tahini Chocolate Chunk Cookies
Print Pin
4.85 from 13 votes

Vegan Tahini Chocolate Chunk Cookies

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.
Course Cookies, Dessert
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 cookies
Author Ashley

Ingredients

  • 1 cup pourable tahini*
  • 1 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup filtered water
  • ½ to ⅔ 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 ½-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.

Notes

*You want a thin, runny tahini (not one that is thick and requires a lot of stirring). You should be able to easily pour it off to measure without any need to scoop. In general, plastic tubs of tahini tend to be runnier and glass jars of tahini tend to be thicker. I recommend Whole Foods' 365 Tahini or Cedar's.

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Comments

  1. Brittany Audra @ Audra's Appetite says

    August 09, 2018 at 9:51 pm

    I've never tried tahini in cookies before, but I can't wait to try! Love how these are made with oat flour too :)

    Reply
    • Ashley says

      August 10, 2018 at 11:20 am

      Hope you enjoy the recipe, Brittany!

      Reply
    • k says

      September 17, 2018 at 4:44 pm

      5 stars
      Hi, how can i get the nutrition facts of this recipe?

      Reply
      • Ashley says

        September 18, 2018 at 12:13 pm

        You can drop the recipe into an online nutrition fact calculator, and it should populate for you. Enjoy!

        Reply
  2. Celeste Jackson says

    August 12, 2018 at 3:31 pm

    5 stars
    Tried these today...they are so easy and satisfying! A new favorite ;) thank you!

    Reply
    • Ashley says

      August 14, 2018 at 1:55 pm

      So glad you're enjoying them!

      Reply
  3. Michelle says

    August 14, 2018 at 7:53 pm

    5 stars
    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.

    Reply
    • Ashley says

      August 16, 2018 at 2:18 pm

      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.

      Reply
  4. Heather says

    August 15, 2018 at 5:16 pm

    5 stars
    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.

    Reply
    • Ashley says

      August 16, 2018 at 2:12 pm

      So glad you're enjoying them, Heather!

      Reply
  5. Helen Ashley says

    August 21, 2018 at 4:08 am

    5 stars
    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.

    Reply
    • Ashley says

      August 21, 2018 at 12:39 pm

      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!

      Reply
  6. Michelle says

    August 26, 2018 at 8:12 am

    4 stars
    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

    Reply
    • Ashley says

      August 28, 2018 at 8:19 am

      Thanks, Michelle! You want to use pure tahini paste (it shouldn't be thinned out with water). See the recipe notes for more details!

      Reply
  7. Renee says

    September 01, 2018 at 7:18 pm

    5 stars
    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!

    Reply
    • Ashley says

      September 03, 2018 at 12:19 pm

      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!! ;)

      Reply
  8. Daya says

    September 16, 2018 at 9:41 pm

    5 stars
    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 :)

    Reply
    • Ashley says

      September 18, 2018 at 12:14 pm

      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.

      Reply
  9. Jacob K Thomas says

    October 05, 2018 at 5:36 pm

    4 stars
    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!

    Reply
    • Ashley says

      October 07, 2018 at 9:51 am

      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.

      Reply
  10. Michele says

    October 18, 2018 at 7:18 pm

    5 stars
    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!

    Reply
  11. Hayley Ward says

    February 04, 2019 at 10:50 am

    5 stars
    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!

    Reply
    • Ashley says

      February 04, 2019 at 1:38 pm

      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.

      Reply
  12. Kayla says

    April 11, 2019 at 12:41 pm

    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?

    Reply
    • Ashley says

      April 11, 2019 at 5:30 pm

      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!

      Reply
  13. Anna says

    April 25, 2019 at 7:23 am

    Best vegan chocolate chip cookies I've ever made! YUM! Thanks for the delicious recipe!

    Reply
    • Ashley says

      April 28, 2019 at 10:44 am

      Happy to hear you're enjoying them, Anna! Thanks for taking the time to come back and let me know—means so much.

      Reply
  14. Naya says

    July 10, 2019 at 9:28 am

    Is there any way to substitute the coconut sugar for a liquid sweetener? For instance honey or maple syrup

    Reply
    • Ashley says

      July 10, 2019 at 11:55 am

      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!

      Reply
  15. Jennifer Phelps says

    October 30, 2019 at 7:55 pm

    Could a non grain flour be used in place of oat flour?

    Reply
    • Ashley says

      November 02, 2019 at 9:46 am

      Hi, Jennifer! Since I haven't tested a grain-free swap, I'm not sure. If you give it a try, I'd love to hear how it goes.

      Reply
  16. ALLISON FLYNN says

    March 19, 2020 at 6:26 pm

    I have been looking for an good oil-free chocolate chip cookie recipe. I started to make yours and I thought I had oat flour but I started the recipe and found out I didnt have any so I used millet flour instead. I think it turned out ok but Im going to get some oat flour!

    Reply
    • Ashley says

      March 20, 2020 at 7:05 pm

      Yes, definitely try it with oat flour! Have a feeling millet would alter both the flavor and texture/bind-ability. Hope you're enjoying them nonetheless. :) Thanks for taking time out of your day to come back and share your thoughts and adjustments.

      Reply
  17. Phoebe Vatis says

    July 30, 2020 at 11:14 am

    5 stars
    The best cookies ever! These are literally the only cookies I've baked for the past year because they're so good and I like them more than any other kind of cookie. 10/10

    Reply
    • Ashley says

      July 31, 2020 at 8:59 am

      Phoebe, if this isn't a compliment, I don't know what is! Makes me smile. So glad you're enjoying the recipe and thanks for taking time out of your day to come back and share your kind words and rating. Means a lot to me and is helpful for others considering making the recipe, too. :)

      Reply
  18. Sheryl says

    February 14, 2022 at 8:52 pm

    5 stars
    Outstanding! I made your recipe today...and left them in the oven a bit longer to crisp up. Absolutely fantastic. Thank you for sharing this recipe. Will definitely make again!

    Reply
    • Ashley says

      March 21, 2022 at 12:36 pm

      Happy to hear you enjoyed the recipe, Sheryl! Thanks for taking the time to come back and share your thoughts and rating—means so much.

      Reply

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