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.
Servings: 15 cookies
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.