After the popularity of my vegan tahini cheesecake and tahini caramel millionaires shortbread recipes I knew it was time to take the tahini game to the next level. So enter these vegan tahini chocolate chip cookies. They're seriously everything you could want from a chocolate chip cookie recipe, and then some!
What to expect from this recipe
- Easy to make
- Ready in under 30 minutes
- One bowl
- No added oil/butter
- Eggless and dairy-free
- Chewy and soft
- Crispy on the edges
- Irresistibly delicious
- Light tahini: These chocolate chip cookies are made with light tahini, the runny kind. I use this light tahini most of the time.
- Brown sugar: soft brown sugar will give you a soft and chewy cookie due to its moisture content. If you're looking for a crispier cookie texture, use white sugar or use half of each.
- Coconut milk: This together with the apple puree becomes the egg replacer to help keep these tahini chocolate chip cookies vegan. For this recipe, you'll want full-fat canned coconut milk and if using apple sauce, make sure it is unsweetened.
- Vanilla extract: A must for any good cookie recipe (or dessert recipe if you ask me). This will add flavor to the cookie dough, pairing so well with that slight umami flavor of the tahini.
- Plain flour
- Baking soda: This is the leavening agent for these cookies.
- Sea salt: As well as enhancing the sweetness and flavors of the cookies, who doesn't love a good sweet and salty combo? I also love to add a good pinch of flaky salt to these salted tahini chocolate chip cookies, making them even more pretty and delicious!
- Chocolate chunks and chocolate chips: I like to use both in this vegan cookie recipe because the chocolate chunks melt into chocolatey pools of goodness whereas the chocolate chips tend to stay pretty firm and intact. This makes for an interesting combination of textures, and by interesting, I really mean "chocolate heaven".
- Sesame seeds: These are optional but really emphasize the tahini flavor of these cookies as well as adding even more texture.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
You just need one bowl and under half an hour to whip up these chewy chocolate chip tahini cookies, I know couldn't be easier.
The first thing you'll want to do is cream together the fats, sugars, and liquids of the recipe (in this case tahini, brown sugar, coconut milk, apple puree, and vanilla extract). To keep this recipe to one bowl (and dishes to a minimum) I like to use an electric whisk but you can also use a stand mixer if that's your jam. Once you have a uniform batter you're ready to chuck in the dry ingredients.
The next step is pretty straightforward as well. You'll add all of your dry ingredients to the same bowl (that's the plain flour, baking soda, and salt). Then mix everything together with a spatula or if you really want to minimize wash up just get in there with your hands! The mixture should look like the second picture below, a sticky but intact ball of cookie dough.
The only thing left for the dough is to add in the chocolate chunks and chocolate chips. I recommend holding back some of that chocolate so that you can stud the cookies with it before baking - this will create the most delicious chocolatey pools.
Lastly, sprinkle the cookies with the sesame seeds which will go nice and toasty in the oven once baked.
Store these vegan tahini cookies at room temperature in an airtight container. For a crispier cookie, enjoy them within the first hour or two of baking as after that they will soften and become chewier.
You can freeze the cookie batter before baking. Simply scoop the cookie dough into servings and freeze on a lined baking sheet and cover with cling film. Bake the straight from frozen as usual, no need to defrost before baking.
- Peanuts: Turn them into peanut butter tahini cookies by adding some peanuts to the cookie dough and swapping half of the tahini for smooth peanut butter.
- White chocolate: Why not add some vegan white chocolate chunks on top of the cookies for a double chocolate effect.
Pan-bang your cookies
This viral method of cookie making was made popular by Sarah Kieffer of The Vanilla Bean Blog. I recommend taking the cookies out of the oven 2 minutes before they're ready and banging the pan 5 times on your counter (don't be too gentle or you'll waste your time with this step!). This will help the cookies to spread out and I find that it prevents a cakey consistency. Here’s the full blog post about her pan-banging chocolate chip cookies.
Frequently asked questions
Because of the additional moisture in soft brown sugar, it will create a softer cookie than using white or demerara sugar which gives a more crunchy texture.
You can half the recipe and make 6 cookies, by simply scaling down the recipe by half.
Chocolate chunks melt and create pools of chocolate whereas chocolate chips remain intact. This creates interesting textures both visually and in taste.
More vegan cookie recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment as well, thanks!
- ⅔ cup (160 g) light tahini
- 1 cup (220 g) light soft brown sugar
- 4 tablespoons (60 g) chilled canned full fat coconut milk, see recipe notes
- 2 tablespoons (30 g) apple puree, (unsweetened apple sauce)
- 2 teaspoons (10 ml) vanilla extract
- 1 ½ cups (188 g) plain flour, sifted
- 1 teaspoon (4 g) baking soda, (bicarbonate of soda), sifted
- ½ teaspoon (3 g) sea salt
- 2.5 oz (70 g) vegan chocolate , cut into chunks
- 2.5 oz (70 g) vegan chocolate chips
- 2 tablespoons (16 g) sesame seeds
- Preheat your oven to 180°C (356°F) and line the base of 2 baking trays with a sheet of parchment paper. Roughly chop the vegan chocolate and set it aside.
- Add the tahini, soft brown sugar, coconut milk, apple puree and vanilla extract to a large bowl beat together using a whisk (electric if possible). Add the flour, baking soda, and salt and mix using a spatula until the ingredients stick together to form a dough. Add in two-thirds of the chocolate chunks and chocolate chips and knead the mixture to evenly distribute them throughout the dough.
- Use an ice cream or cookie scoop to measure out the cookies and place them on the lined baking trays, leaving at least 2 inches between each cookie. Top the cookies with the remaining chocolate chunks and chocolate chips (this will create lovely chocolate pools on top of your cookies). Sprinkle the sesame seeds on top of the cookies.
- Bake the cookies for 10 minutes, then remove them from the oven and bang the trays on your counter 5 times. Place the cookies back in the oven and bake for a further 2 minutes (12 minutes in total).
- Allow the cookies to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature. Sprinkle with some flaky sea salt before serving.
- Store at room temperature in an airtight container. For a crispier cookie, enjoy them within the first hour or two of baking as after that they will soften and become chewier. You can freeze the cookie batter before baking. Simply scoop the cookie dough into servings and freeze on a lined baking sheet and cover with cling film. Bake the straight from frozen as usual, no need to defrost before baking.
- Chilled coconut milk: Refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can.
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