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
Scale
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.
