Obsessed with tahini?! I use tahini daily at this point so it’s a true pantry staple for me. I used to limit it to savoury meals and sauces but now I LOVE it in baked goods! So, if you’re a fan of tahini, get ready to be obsessed with these vegan Tahini Chocolate Chunk Cookies.
VEGAN TAHINI CHOCOLATE CHUNK COOKIES
Say hello to your new favourite cookies! There’s something about the bitterness of the tahini and the sweet richness of chocolate that just pairs perfectly. I could seriously eat an entire batch of these cookies in one sitting — they’re just that good. One of my favourite things about them is that they only require tahini and absolutely no butter!
WHAT IS TAHINI?
If you’re unfamiliar with tahini, well, first of all, have you been living under a rock? Just kidding, but seriously… it’s everywhere these days!
Tahini is simply ground sesame seeds.
Think peanut butter except made with sesame seeds. It has a bit of a bitter taste, which is why I wasn’t a fan of it in baked goods initially, but I’ve definitely acquired a taste for it.
WHAT YOU NEED FOR TAHINI CHOCOLATE CHUNK COOKIES
If you don’t keep coconut sugar in your home, light brown sugar should work just as well in these cookies.
I usually find my tahini in the ethnic section of the grocery store rather than the health food section because not only is it more affordable, it’s also higher quality. For this recipe, you want runny (and pourable) tahini rather than a thick one.
Non-Dairy Milk (Dairy-Free)
I honestly use whatever non-dairy milk I have on hand and that’s usually almond, oat, soy or coconut and they all work great. I’ve also used homemade hemp milk in a pinch and I couldn’t tell the difference!
I buy “accidentally” vegan chocolate chips from Costco — their basic semi-sweet Kirkland brand chocolate chips don’t contain any animal products.
You can use your favourite vegan chocolate bar, my favourite for cookies (again a generic brand) is from Walmart — their Great Value dark chocolate bars aren’t very dark tasting and they’re VERY affordable.
I like to use real vanilla extract but artificial will work and it will definitely still add great flavour to your cookies.
CRAVING MORE VEGAN COOKIES?
Here are a few more vegan cookie recipes that you’re sure to love:
TAHINI CHOCOLATE CHUNK COOKIES
- 1 cup coconut sugar
- 1/2 cup tahini
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/2 chocolate bar
- 1/4 cup chocolate chips
- Preheat the oven to 350ºF and line a baking sheet and set aside.
- In a medium bowl, mix together the coconut sugar and tahini. Once fully combined, stir in the non-dairy milk and vanilla.
- In a separate bowl, whisk together the dry ingredients (except for the chocolate).
- Add the dry ingredients to the wet and stir until the dough is formed.
- Roughly chop half a chocolate bar then fold it into the dough along with the chocolate chips.
- Roll into balls and spread evenly on the baking sheet.
- Bake for 8-10 minutes.
Tried this recipe? Tag @rosslynmaria on Instagram!