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Vegan Chocolate Chip Tahini Cookies Recipe – How to Make it in 10 Simple Steps

Just because you have switched to a vegan lifestyle, you don't have to say goodbye to sweet treats like chocolate chip cookies. Our recipe for Vegan Chocolate Chip Tahini Cookies will be a favorite for all, regardless of whether you're sharing them with vegan friends or not.

Most people who are vegan are happy to make the sacrifices of these lifestyle choices. They may feel an ethical responsibility to the earth, and they are proud that they are living consistently according to their principles. Most of the time, they feel that the sacrifices are worth it. However, there are likely occasions when vegans just want to have a taste of a few of the things that they miss from their pre-vegan life.

They may just want to bake a batch of cookies with their grandkids that the kids will enjoy. This is where it is important to have a stash of sure-fire recipes and dependable ingredients that can make a batch of cookies that everyone, vegan or not, will enjoy.

A close look at a piece of Vegan Chocolate Chip Tahini Cookie.

Vegan Chocolate Chip Tahini Cookies Recipe

April Freeman
For those who have chosen to pursue a vegan lifestyle, one thing that is often missed is baked goods. Whether it is cookies, brownies, or muffins, replicating the taste and texture of traditional baked goods in vegan formulations can be difficult. However, this is one recipe that you can count on to surprise your non-vegan friends. This recipe for Vegan Chocolate Chip Tahini Cookies tastes exactly like traditionally made chocolate chip cookies that are made with butter and eggs.
Prep Time 30 mins
Baking Time 40 mins
Total Time 1 hr 10 mins
Cuisine American
Servings 36 Cookies


  • Medium-Sized Bowl
  • Wire whisk
  • Baking Rack
  • Cookie Sheets
  • Wire Rack
  • Spoon


  • 2 cups Flour
  • teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ cup Coconut Oil melted
  • cup Well-Stirred Tahini
  • 6 tbsp Water
  • 2 teaspoons Pure Vanilla Extract
  • cups Tightly-Packed Brown Sugar
  • 10 ounces Vegan Dark Chocoloate Chips


  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
    The dry ingreients are mixed in a bowl.
  • In another medium-sized bowl, mix together the melted coconut oil, the tahini, the water, and the vanilla until these ingredients are fully blended.
  • Add the sugar to the coconut oil and tahini mixture, stirring to combine.
  • Add the flour to the bowl of tahini, coconut oil, and sugar, stirring well. Last, add the chocolate chips, stirring all of these together until well mixed.
  • Cover the bowl with plastic wrap and put the bowl of cookie dough in the refrigerator for about fifteen minutes. Don’t skip this step of the recipe. If you do, the coconut oil will cause the cookies to be too runny and oily. Refrigerating the cookie dough helps the oil set up.
  • Place your baking rack in the center of your oven and preheat the oven to 350 degrees.
  • Line your cookie sheets with parchment paper. When the cookies are chilled, spoon the cookies out into walnut-sized balls on your baking sheets.
  • Place them about three inches apart on the baking sheet and bake them for 12-14 minutes. The cookies should be lightly browned on the edges and gooey in the middle. Let the cookies cool on the baking sheet for two or three minutes before removing them to a wire rack to cool.
    A batch of freshly-baked vegan chocolate chip tahini cookies.
  • As the cookies cool they will collapse and the tops will crack. Continue cooling them for twenty to thirty minutes, or until the bottoms are firm, before storing them in an airtight container for up to three days.
  • Repeat with the remainder of the cookie dough until they are all baked


This recipe uses a few easy to find ingredients that come together in a delicious dough. The basic ingredients of flour, baking powder, and such are familiar to everyone. However, rather than including butter and eggs, products that are made by animals, coconut oil and tahini are major components of this recipe.
Tahini is created from sesame seeds. If you’re familiar with various kinds of nut butter, tahini is in that family. Generally, tahini is in savory dishes like hummus, but for this recipe, tahini gives a nice nutty undertone in the cookies. Often, tahini separates into oil and a paste when it is stored. Before you measure out the tahini for this recipe, be sure that you thoroughly stir the oil into the paste so that the texture of the cookies will be right.
Melted coconut oil is another major component of this cookie dough. Coconut oil is familiar to vegan cooks. If you use refined coconut oil, the cookies will have no lingering scent or taste of coconut. If you use unrefined coconut oil, the cookies will have a slight smell and flavor of coconut. Both versions of this oil make great cookies. The coconut oil melts easily.
In fact, you may simply be able to run hot water over the container of oil to liquefy it. Alternately, you can microwave it in short bursts of ten seconds to melt the coconut oil. Because coconut oil is melted to mix the cookies, the chilling portion of the recipe instructions is essential. If you don’t refrigerate the dough, it will be greasy and the cookies will not bake well.
Note that we specify vegan chocolate chips. Many chocolate chips are manufactured with milk-based ingredients. Just read the labels to determine which brands are vegan and which are not. Remember that cocoa butter is not a milk product, since it is made from plants.
To get the perfect texture for these cookies, you must measure the ingredients carefully. In particular, using too much flour can make the cookies heavier and less chewy than they should be. To correctly measure flour, stir the flour in your canister to fluff it up a little, and gently spoon it into the measuring cup, leveling off the flour in the measuring cup with a butter knife.
Keyword Recipe, Snack, Vegan Chocolate Chip Tahini Cookies

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