These salted tahini chocolate chip cookies are a fun take on a classic chocolate chip cookie. It just might be your new favourite cookie recipe. These dairy-free cookies are a mix of almond flour and oat flour, making them gluten-free. I highly suggest loading these cookies with many large chunks of chocolate, because you truly can’t go wrong when it comes to chocolate. These easy tahini chocolate chip cookies have a nutty flavor, chewy on the inside with crispy edges on the outside. This is such a delicious cookie recipe that is bound to be a new go-to.
Why You’ll Love These Vegan Tahini Cookies
- These chocolate tahini cookies are crispy AND chewy. Truly the best combination.
- These vegan chocolate chip cookies are a lovely balance of saltiness and sweet. Flavours of chocolate and tahini take over your mouth with each bite.
- The best part is that it takes almost no time to prepare these tahini chocolate chip cookies. This is an easy cookie recipe to follow. The hardest part is the waiting time. But I promise it is worth it.
How To Make Tahini Chocolate Chip Cookies
- Start by combining the brown sugar (or coconut sugar) and vegan butter in a bowl. Use a stand mixer if you have one or use an electric hand mixer. Cream butter and sugar together in a large bowl and then add the flax egg (ground flax plus water), vanilla extract, and tahini.
- Next, add the dry ingredients and stir until a thick cookie dough has formed.
- Lastly, add your favourite chocolate chunks. Using a cookie scoop, divide the dough into 8 cookies and place on a baking sheet lined with parchment paper. Bake these chocolate chip tahini cookies for 10 minutes. Remove the cookie sheet from the oven, and bang the bottom of the baking sheet on the counter a few times. This might seem strange but this action helps to flatten the cookies so they aren’t tall and fluffy. Place the cookies back in the oven for 4 minutes then remove them and once again, bang the sheet on the counter a few times.
- The baked cookies will be golden brown when done. Leave the cookies to cool on the baking tray for a few minutes then transfer them to a wire rack to cool completely before enjoying.
- Store any leftovers in an airtight container on the counter.
Tips For Making These Cookies
- Make sure the vegan butter is at room temperature. I’m always amazed that baking is truly like chemistry and the temperature of one ingredient can change the recipe dramatically. My go-to vegan butter is Miyoko’s.
- Banging the baking sheet on the counter is key for the ideal shape and texture of these vegan tahini cookies. I do this at the 10-minute mark and after the full 14 minutes of baking time. Bang the sheet on the counter a few times and watch the cookies’ shape change right before your eyes.
- A few sprinkles of flaky sea salt are never a bad idea to top these dairy-free cookies with.
Other Dairy Free Cookie Recipes
FAQ
1. Why Use Tahini In Baking
Tahini gives baking a nutty flavour that complements the sweetness in baking very nicely.
2. What Can I Use A Jar Of Tahini For?
Use tahini for these chewy chocolate chip cookies, pasta, or salad dressing.
These are the best cookies to make for a quick treat during the week. They are chewy, loaded with melty chocolate, have crispy edges and flaky sea salt with an underlying nutty flavor from the tahini. These vegan tahini chocolate chip cookies use minimal ingredients and show that gluten free baking can be taken to a whole new level of ease.
The Best Salted Tahini Chocolate Chip Cookies
These salted tahini chocolate chip cookies are a lovely balance of rich, nutty notes from the tahini paired with the sweetness of chocolate chips. These gluten free cookies are bound to be a new staple.
Servings 8 cookies
Ingredients
Wet Ingredients
- 1 flax egg (1 tbsp flaxseed meal with 3 tbsp water)
- 1/4 cup vegan butter (room temperature)
- 1/2 cup brown sugar
- 1/3 cup tahini
- 1 tsp vanilla
Dry Ingredients
- 3/4 cup almond flour
- 1/2 cup oat flour
- 1/4 cup arrowroot starch
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1/3 cup chocolate chunks
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Prepare the flax egg by adding 1 tbsp of flaxseed meal to 3 tbsp of water. Set aside for roughly 5 minutes until a yolky consistency forms.
- Combine the butter and sugar in a bowl. Use a KitchenAid mixer to cream the butter and sugar together or use a hand mixer.
- Next, add the tahini, vanilla, and flax egg to the butter/sugar mixture. Mix until smooth.
- Combine all the dry ingredients in a separate bowl (except the chocolate). Whisk together and then add the dry ingredients to the wet ingredients. Stir together until completely combined.
- Next, add the chocolate chips and stir to combine.
- Using a melon ball scoop/ cookie scoop, roll out 6 cookie dough balls onto the lined baking sheet (roughly 2.5 tbsp of cookie dough). Place in the oven for 10 minutes. After 10 minutes remove the baking sheet from the oven and bang the sheet on the counter. This helps to flatten the cookies. Place back in the oven for 4 more minutes.
- Once done baking, hit the pan on the counter a few more times. Again, to help flatten the cookies. Then let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack to cool completely. Then add the last bit of cookie dough onto the baking sheet and follow the same instructions as above with the second batch of cookies.
- Option to top the cookies with another sprinkle of sea salt.
- Store the cookies in a container on the counter.
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