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
- 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
- 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.