Soft & chewy and nutty & sweet vegan Tahini Chocolate Chunk Cookies.
These Tahini Chocolate Chunk Cookies are now in my top 5 favorite vegan cookie recipes. They are perfectly nutty and sweet with a soft chewy inside and crisp edges.
The secret to even better chocolate chip cookies? tahini. It adds a subtle nuttiness that beautifully complements the sweetness of the chocolate chips and sugars.
I made one batch of these and immediately want to make 5 more.
How to make Tahini Chocolate Chunk Cookies:
- In a large mixing bowl, whisk together the melted butter, sugars, tahini, non-dairy milk, and vanilla extract until well combined. Add the flour, salt, and baking soda. Use a rubber spatula or wooden spoon to combine the dry ingredients into the wet until almost no flour remains. Fold in the chopped chocolate until well distributed and no visible flour remains. Cover bowl and refrigerate for at least 30 minutes (or overnight).
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a large cookie scoop (#12 scoop, ~5 tbsp) to distribute dough onto baking sheet. Bake for 10 minutes. Remove from oven and tap the baking sheet against a flat surface a few times to create wrinkles. Bake for an additional minute. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack. Sprinkle over flaky sea salt and enjoy!
Why you’ll love these Tahini Chocolate Chunk Cookies:
- Soft & chewy
- Nutty & sweet
- Soft & chewy middle
- Crisp edges
- Easy & simple to make
- 100% dairy and egg-free
FAQ:
Can I make these cookies gluten-free?
I have not tested a gluten-free version of this recipe, but feel free to test it with a gluten-free all-purpose 1-1 flour (such as Bob’s Red Mill).
What vegan butter do you recommend?
My favorites are Country Crock Plant Butter and Earth balance.
Can I use chocolate chips instead of a chocolate bar/chopped chocolate?
Yes, but if you want melty chocolate pools then you will need chopped chocolate. Chocolate chips contain stabilizers and emulsifiers which makes it more difficult for them to melt.
If you’re looking for more delicious chocolate chip cookie recipes, you’ll also love these Maple Pecan Oatmeal Chocolate Chip Cookies, these Best Vegan Chocolate Chip Cookies, and these Oreo Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & chewy and nutty & sweet Tahini Chocolate Chunk Cookies.
- ½ cup vegan butter, melted
- ½ cup (106g) dark brown sugar
- ¼ cup (53g) granulated sugar
- ⅓ cup (77g) tahini
- 2 tbsp unsweetened, plain non-dairy milk
- 2 tsp vanilla extract
- 1 ¼ cup (172g) all-purpose flour (spoon and leveled)
- 1 cup (92g) old-fashioned rolled oats
- ¾ tsp kosher salt
- ½ tsp baking soda
- 4 oz dark chocolate, roughly chopped (bigger pieces are ok, that's what will create yummy chocolate pools)
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In a large mixing bowl, whisk together the melted butter, sugars, tahini, non-dairy milk, and vanilla extract until well combined. Add the flour, salt, and baking soda. Use a rubber spatula or wooden spoon to combine the dry ingredients into the wet until almost no flour remains. Fold in the chopped chocolate until well distributed and no visible flour remains. Cover bowl and refrigerate for at least 30 minutes (or overnight).
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Use a large cookie scoop (#12 scoop, ~5 tbsp) to distribute dough onto baking sheet. Bake for 10 minutes. Remove from oven and tap the baking sheet against a flat surface a few times to create wrinkles. Bake for an additional minute. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack. Sprinkle over flaky sea salt and enjoy!
