Tahini Chocolate Chip Cookies (Vegan)

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Rich and luxurious tahini combines magically with silky chocolate and creamy almond butter for the best ever vegan tahini chocolate chip cookies.

Half of a tahini chocolate chip cookie on top of another whole cookie with melty chocolate chips this recipe

Chewy Center, Crisp Edges, Melty Chocolate—the BEST Vegan Tahini Chocolate Chip Cookies!

Don’t you wish you could just dive into a big cookie jar full of these vegan tahini chocolate chip cookies? They are one of my very favorite cookies of all time—including my vegan oatmeal cookies. These chocolate chip tahini cookies are secretly vegan, with deliciously crisp edges, wonderfully chewy centers, and rivers of melty chocolate chips just waiting to delight. Make these, share them, eat them, and everyone will thank you for introducing them to the best tahini cookies ever. Ready to bake this? Let’s go!

A gray serving tray filled with vegan tahini chocolate chip cookies

The Delicious Tahini Chocolate Chip Cookies Ingredients List

All we need are a few simple ingredients to make the most delicious tahini chocolate chip cookies! These simple ingredients come together to highlight the beautiful coupling of rich and luxurious tahini with silky chocolate and creamy almond butter for the best ever tahini cookies.

A black cooling rack topped with fresh baked chocolate chip tahini cookies on a kitchen table

How Are These Chocolate Chip Tahini Cookies Vegan?

  • We skipped the chicken eggs and instead, used a flax egg. If you don’t know how, learn how to make a flax egg here.
  • Instead of using butter, we’re using almond butter. But how can almond butter be a suitable replacement for butter? Well, in this recipe, almond butter not only adds the rich creaminess of butter, but it also helps to cut down on the sharp and bitter flavor of tahini when too much is used in a recipe.
  • We’re using coconut sugar instead of cane sugar. Traditional cane sugar can be made with bone char, which prevents these chocolate chip tahini cookies from being vegan. However, organic cane sugar does not—so that’s safe to use. For today’s cookie recipe, we’ll be using coconut sugar to keep these cookies vegan.
  • Vegan chocolate chips to the rescue! Most chocolate chips are made with milk products, but, alas, vegan chocolate chips are not. 😉 This final piece in the recipe keeps today’s chocolate chip tahini cookies vegan! 

Circular serving board with tahini cookies, a glass of milk, a bowl of chocolate chips, and tahini

How to Make Vegan Tahini Chocolate Chip Cookies

I absolutely love making these vegan tahini chocolate chip cookies because it’s so easy and requires so few ingredients. And the cookies? Well, they’re the most buttery, slightly nutty, and totally satisfying chocolate chip cookies ever.

First, preheat the oven to 350°F and line a cookie sheet with parchment paper or foil.

Then, grab a medium-sized mixing bowl and add in all the ingredients except the chocolate. This includes tahini, almond butter, flax egg, coconut sugar, vanilla, coconut flour, salt and baking soda. Skip the whisk, and, instead, use a rubber spatula to stir and fold everything together until a soft cookie dough forms.

Now, fold in your vegan chocolate chips!

Here, you’ll grab a cookie scoop and start scooping and dropping balls of cookie dough onto your prepared cookie sheet. Flatten the tahini cookies about halfway, then dot each cookie with chocolate chips.

Bake for about 14 minutes, then remove cookies from the oven to cool. Once, cool, enjoy the best ever chocolate chip tahini cookies! 

Vegan tahini chocolate chip cookies on a black cooling rack with a bowl of tahini and cutting board

What to Serve with Chocolate Chip Tahini Cookies (Vegan)

Tools You Need

Fresh-Baked Cookie Goodness, For Us All!

Something about this time of year calls for all the fresh-baked cookies! Do you feel the same way? When you make these tahini chocolate chip cookies, make sure to grab a pic and share it on Instagram, using the tag @beamingbaker and #beamingbaker. I love seeing your BB creations! ‘Til our next sweet adventure together…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🌰 📸 🍪

📸 Did you make this chocolate chip tahini cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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tahini chocolate chip cookies featured image

Tahini Chocolate Chip Cookies (Vegan)

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5 from 12 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 29 minutes
  • Yield: 12-18 cookies (mine made 15 cookies) 1x
  • Diet: Vegan
Print Recipe

Description

Rich and luxurious tahini combines magically with silky chocolate and creamy almond butter for the best ever vegan tahini chocolate chip cookies.

Ingredients

Units Scale

Vegan Tahini Chocolate Chip Cookies

  • 1/2 cup + 2 tablespoons natural, unsalted creamy almond butter
  • 1/4 cup + 2 tablespoons unsalted tahini
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 10 minutes)
  • 1/4 cup + 3 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

Topping

  • 2–3 tablespoons vegan chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, add all ingredients except chocolate. Using a rubber spatula, stir and fold until thoroughly mixed—you’ll want to fold past the sticky stage where the dough clings to the bowl, and into the stage where your dough clumps up into a ball and no flour or tahini/almond butter patches remain.
  3. Fold in vegan chocolate chips.
  4. Using a medium cookie scoop, scoop and drop cookie dough onto baking sheet, evenly spaced apart. Do not roll cookie dough in the palm of your hands—this will cause the dough to warm up and release too much oil, resulting in spread out cookies with unseemly crispy edges.
  5. With the palm of your hand, quickly flatten cookies about halfway. The cookies will spread during baking. If the cookies will separate a bit as you flatten it, press the dough back together with your fingers until you get smooth, cohesive edges. Dot with chocolate chips.
  6. Bake for 12-16 minutes. Mine took 14 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 15-20 minutes—do not remove from sheet for at least 15 minutes, as cookies are fragile. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.

Equipment

Notes

Storing Instructions: After cooling cookies completely, store in an airtight container at room temperature for 1-2 weeks. Keep cookies away from direct sunlight or heat sources, which could spoil the cookies.

Freezing Instructions: Once cookies are cool, store in a freezer-friendly container in the freezer for 1-3 months. Before enjoying, allow cookies to thaw at room temperature for about 15 minutes. Or, heat in the microwave in 10-second increments until just warmed.

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Bake

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It’s nice to meet you! Erik and I love sharing easy recipes that are fun & approachable. I love cozy movies, chocolate, big hugs, and being out at sea.

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32 Comments

  3. Demeter, you knocked it out of the park, AGAIN! How do you do it??!!
    My family went nuts over these cookies.
    They are extraordinarily delicious. Thank you so much!



    Reply

  4. These are hands-down the best cookies I’ve ever had! I did substitute monkfruit/erythritol blend and these did not affect my blood sugar whatsoever. You are a blessing and a gift! Thank you so much for what you do.



    Reply

    1. Hi Sydney! I just updated the recipe with nutrition info. Just remember that it’s only an estimate. For the best results, I recommend using a nutrition calculator that allows you to enter the exact brands of ingredients you have, that way you can get the most accurate numbers possible. Hope you enjoy!

      Reply