These soft and chewy vegan tahini chocolate chip cookies are so much better than your average cookie! With puddles of melted dark chocolate, toasted sesame seeds, and a hint of sweet miso. They're quick, easy, and made without butter or eggs.
Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F.
Mix wet ingredients: Add the tahini, brown sugar, yogurt, vanilla extract, milk, and miso to a large mixing bowl. Whisk with an electric hand mixer for 1-2 minutes until combined.
Add dry ingredients: Sift the flour, baking powder, baking soda, and salt into the bowl with the wet ingredients. Fold using a rubber spatula until almost mixed through.
Add chocolate: Add around ¾ of the chocolate chunks and chocolate chips (reserving the rest for the tops of the cookies). Continue to fold the chocolate into the dough until evenly mixed. If your dough is very sticky, refrigerate it for 15 minutes before the next step.
Shape: Use a cookie scoop to divide out 14 cookies. I recommend rolling the into balls with your hands as this is quite a sticky dough. Wash your hands every so often to make the dough easier to handle. As you roll them, place the cookie dough balls on a baking sheet lined with parchment paper., leaving around 2 inches between each cookie.
Sprinkle the sesame seeds on top of the cookies and stud them with the remaining chocolate chunks, and chocolate chips.
Bake: Bake the cookies for 12-14 minutes until golden, then remove them from the oven and if needed, round off the edges using a large cookie cutter.Allow the cookies to sit on the baking tray to cool for about 5 minutes.
Storage: Once cool, transfer the cookies to an airtight container or ziplock bag. They'll stay fresh at room temperature for about 5 days. To extend their life, keep them in the freezer for up to a month and defrost for a couple of hours before serving.
Notes
Tahini: Go for good quality runny light tahini, dark tahini is too bitter. If your tahini is separated, run it through a high-speed blender first until smooth.
Brown Sugar: Soft brown sugar such as light muscovado is best. You can also use regular brown sugar or coconut sugar.
Greek-Style Yogurt: Sub for vegan sour cream, coconut cream, or the thick part from the top of a can of coconut milk.
Miso: Reduce to 2 teaspoons for a more subtle flavor, or swap for extra tahini.