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+ servings
tray of vegan chocolate chip cookies with a ramekin of tahini paste.

Vegan Tahini Chocolate Chip Cookies

Soft and chewy vegan tahini chocolate chip cookies recipe. These delicious vegan cookies are easy to make, made in one bowl and ready in just 30 minutes! Made using real tahini, they're naturally egg free and have no butter.
Course Dessert
Cuisine American, Middle Eastern
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12
Calories 285kcal



  • 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.


Calories: 285kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 122mg | Fiber: 2g | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg