If you’re on the hunt for a cookie that’s decadently rich, yet beautifully wholesome, you are going to adore this Vegan Tahini Chocolate Chip Cookies Recipe. It’s a brilliant balance of nutty tahini, luscious dark chocolate, and just the right amount of sweetness, all wrapped up in a delightfully chewy texture. These cookies bring together unexpected ingredients like miso and vegan yogurt, creating depth and complexity that makes each bite a surprising joy. Whether you’re a seasoned vegan or simply curious to try something new, this recipe has a way of turning an everyday treat into a memorable moment.
Ingredients You’ll Need
Let’s talk ingredients — they might be simple, but every single one plays a starring role in crafting those moist, flavorful bites. Each item adds a unique touch to the taste, texture, or color, building a cookie that’s not just vegan but truly irresistible.
- Runny light tahini (240 g): This creamy sesame seed paste gives the cookies their signature nutty flavor and soft texture.
- Light brown sugar (200 g): Balanced sweetness with a slight molasses undertone for that classic cookie warmth.
- Vegan Greek-style yogurt (80 g): Adds moisture and a subtle tang, helping keep cookies tender and rich.
- Vanilla extract (1 tablespoon): Aromatic sweetness that uplifts the entire cookie experience.
- Non-dairy milk (3 tablespoons): Perfect for binding the dough and ensuring the right consistency — oat, soy, or almond milk all work wonderfully.
- White miso (4 teaspoons): A secret ingredient that boosts umami and adds complexity without overpowering.
- All-purpose flour (150 g): The base that holds everything together with the perfect chewiness.
- Baking powder (1 teaspoon): Helps the cookies rise just enough for that ideal texture.
- Baking soda (1 teaspoon): Works alongside baking powder to create the perfect crumb.
- Sea salt (¼ teaspoon + extra): Enhances the sweetness and balances flavors; a sprinkle on top adds a delightful contrast.
- Bittersweet dark chocolate chunks (100 g): Rich, satisfying chocolate pieces that melt beautifully into each bite.
- Vegan chocolate chips (100 g): For bursts of creamy chocolate throughout.
- Sesame seeds (2 tablespoons, optional): Adds a lovely crunch and visual appeal to the cookies’ surface.
How to Make Vegan Tahini Chocolate Chip Cookies Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 160°C fan-forced or 180°C conventional. Having the right temperature ensures your cookies bake evenly with that perfectly golden edge and soft center.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine runny tahini, light brown sugar, vegan Greek-style yogurt, vanilla extract, your choice of non-dairy milk, and white miso. Whisk these with an electric hand mixer for 1 to 2 minutes until everything is smooth and thoroughly blended. This mixture is where the magic begins, melding creaminess, sweetness, and savory notes.
Step 3: Incorporate the Dry Ingredients
Sift in the all-purpose flour, baking powder, baking soda, and sea salt to the wet mixture. Use a rubber spatula to gently fold everything together until just combined. Avoid overmixing — it’s key to maintaining that tender crumb we all crave in the perfect cookie.
Step 4: Fold in the Chocolate
Add about three-quarters of your bittersweet chocolate chunks and vegan chocolate chips to the dough. Fold them in evenly for delicious pockets of melted chocolate. If the dough feels too sticky to work with, pop it in the fridge for 15 minutes; this makes shaping the cookies a breeze.
Step 5: Shape Your Cookies
Using a cookie scoop, portion out 14 equal dollops of dough. Roll each one into a ball with clean hands — washing them in between helps manage the stickiness. Place your dough balls on a lined baking sheet, spaced about two inches apart to allow room for spreading during baking.
Step 6: Add Toppings
Sprinkle sesame seeds generously over the cookies, then press the remaining chocolate chunks and chips on top. These finishing touches aren’t just decorative — they add an extra layer of crunch and melty goodness right where you want it.
Step 7: Bake to Perfection
Slide your tray into the preheated oven and bake for 12 to 14 minutes until the cookies turn a gorgeous golden hue. If desired, refine the edges with a cookie cutter while they’re warm for a polished look. Let them cool on the tray for about 5 minutes to set before moving them to a wire rack or plate.
How to Serve Vegan Tahini Chocolate Chip Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt on top right before serving is a game changer — it contrasts with the sweetness and brings out the tahini’s nutty flavor beautifully. You can also dust a pinch of cinnamon or cocoa powder for added warmth and depth.
Side Dishes
These cookies shine best with simple accompaniments. Serve them alongside a cold glass of oat milk, a steaming cup of vegan chai latte, or even dairy-free vanilla ice cream for a comforting dessert combo that will impress anyone at your table.
Creative Ways to Present
For a fun twist, sandwich two cookies with vegan Nutella or almond butter for a gooey treat. Or crumble some cookies over your morning plant-based yogurt or smoothie bowls to introduce texture and that signature hint of chocolate and tahini goodness.
Make Ahead and Storage
Storing Leftovers
After baking, keep your Vegan Tahini Chocolate Chip Cookies Recipe fresh by storing them in an airtight container at room temperature. They remain soft and chewy for around five days — perfect for snacking all week long.
Freezing
Want to enjoy these cookies later? Freeze cooled cookies in a ziplock bag or airtight container for up to one month. When you’re ready, let them thaw at room temperature for a couple of hours, and you’ll have a treat that tastes freshly baked.
Reheating
To revive that warm, just-out-of-the-oven feel, briefly microwave a cookie for about 10 seconds or pop it in a preheated oven at 150°C (300°F) for 4 to 5 minutes. It’s a small step that makes a big difference, bringing back melty chocolate and soft centers.
FAQs
Can I substitute tahini with another nut butter?
While tahini provides a unique sesame flavor and creaminess, you can experiment with almond or cashew butter. Keep in mind the taste and texture might shift slightly, but it can still make delicious cookies.
Is the miso necessary in this Vegan Tahini Chocolate Chip Cookies Recipe?
Miso acts as an umami booster, enriching the cookie’s depth of flavor. If you don’t have it, you can omit it, but the cookies won’t have quite the same complex profile.
What’s the best flour to use?
All-purpose flour is ideal for this recipe because it provides the right balance of structure and tenderness. You could try gluten-free flour blends, but some texture adjustments might be needed.
Can I make these cookies gluten-free?
Yes, by swapping all-purpose flour with a gluten-free flour blend designed for baking, you can adapt the recipe. Just watch your dough consistency as it might need a bit more liquid or binding agent.
How do I prevent my cookies from spreading too much?
Chilling the dough for 15 minutes before baking helps control spreading. Also, make sure to space the dough balls properly on the tray and avoid too much oil or liquid in the recipe.
Final Thoughts
Now that you have this wonderful Vegan Tahini Chocolate Chip Cookies Recipe, it’s time to roll up your sleeves and treat yourself and your loved ones. These cookies are more than a snack — they’re a celebration of flavor and texture that’s simple yet sophisticated. Trust me, once you try baking them, you’ll find yourself coming back to this recipe again and again, sharing it with friends and savoring every delightful bite.
Print
Vegan Tahini Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 38 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
These Vegan Tahini Chocolate Chip Cookies are a delightful twist on the classic treat, combining creamy tahini with rich vegan dark chocolate chunks and chips. Made with simple pantry staples like brown sugar, vegan yogurt, and miso for depth of flavor, these cookies are moist, chewy, and perfect for anyone looking for a dairy-free, egg-free indulgence with a subtle nutty undertone.
Ingredients
Wet Ingredients
- 240 g runny light tahini (room temperature)
- 200 g light brown sugar
- 80 g vegan Greek-style yogurt (room temperature)
- 1 tablespoon vanilla extract
- 3 tablespoons non-dairy milk (oat, soy, or almond)
- 4 teaspoons white miso (shiro miso/sweet miso)
Dry Ingredients
- 150 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt (plus extra for garnish)
Chocolate and Toppings
- 100 g bittersweet dark chocolate (cut into chunks)
- 100 g vegan chocolate chips
- 2 tablespoons sesame seeds (optional)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F) to ensure it reaches the ideal temperature for baking your cookies evenly.
- Mix wet ingredients: In a large mixing bowl, combine the tahini, light brown sugar, vegan Greek-style yogurt, vanilla extract, non-dairy milk, and white miso. Whisk these ingredients together using an electric hand mixer for 1-2 minutes until the mixture is smooth and well incorporated.
- Add dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and quarter teaspoon sea salt into the wet mixture. Gently fold the dry ingredients into the wet mixture using a rubber spatula until the dough is almost fully combined, being careful not to overmix.
- Add chocolate: Fold in approximately three-quarters of the bittersweet dark chocolate chunks and vegan chocolate chips, reserving the remaining chunks and chips for topping. If the dough feels very sticky, refrigerate it for 15 minutes to firm it up and make shaping easier.
- Shape: Using a cookie scoop, portion the dough into 14 equal-sized scoops. Roll each scoop into a ball with your hands, washing your hands periodically to manage the stickiness. Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches between them to allow for spreading.
- Add toppings: Sprinkle sesame seeds over the cookie balls if using, and press the reserved chocolate chunks and chips onto the tops of the cookies to create an appealing finish.
- Bake: Bake the cookies for 12-14 minutes until the edges turn golden brown. After removing from the oven, if desired, use a large cookie cutter to gently round off any uneven edges. Let the cookies cool on the baking tray for about 5 minutes to set.
- Storage: Once completely cooled, transfer the cookies to an airtight container or ziplock bag. They will stay fresh at room temperature for up to 5 days. For longer storage, freeze them for up to one month and defrost for a couple of hours before serving.
Notes
- Use runny tahini at room temperature for easy mixing and best texture.
- Light brown sugar adds a subtle molasses flavor and moisture; dark brown can be used but may intensify the flavor.
- Vegan Greek-style yogurt helps provide moisture and a slight tang similar to dairy yogurt; coconut or almond yogurt are good alternatives.
- White miso adds umami depth and a touch of saltiness that enhances the cookie’s flavor profile.
- If the dough sticks too much, refrigerate for 15 minutes to make shaping more manageable.
- Use fan-forced oven setting for more even cooking if available.
