About These Vegan Tahini Chocolate Chip Cookies
These vegan tahini chocolate chip cookies are made with tahini, coconut oil, and vegan dark chocolate. Despite being vegan, they have the ideal chocolate chip cookie texture. This is a cookie that both vegans and non vegans alike will enjoy!
For more unique homemade chocolate chip cookie recipes on Hummingbird High, check out my Cookie Recipe collection! Popular recipes include this Elevated Toll House Chocolate Chip Cookie Recipe and these Tender, Chewy, & Craggy Chocolate Chip Cookies With Powdered Sugar.
Why You Should Make The Recipe
These cookies are adapted from a popular vegan chocolate chip cookie recipe in my cookbook, Weeknight Baking.
However, the original recipe instructs you to use almond butter. However, to keep things “spicy”, I decided to switch it up to tahini. I loved the results so much that I decided to share the tahini version on Hummingbird High!
These cookies don’t use any “specialty” vegan ingredients.
Many alternative bakers rely on vegan egg replacers and other ingredients like vegan butter. However, I tend to avoid these ingredients. Don’t get me wrong! I have nothing against them. It’s just that I tend to bake conventionally (with butter, milk, and eggs) 99% of the time. I don’t want to buy an expensive bag of egg replacers and similar ingredients. I usually end up using a tablespoon and accidentally letting the rest go to waste!
So I wanted to develop a vegan chocolate chip cookie recipe with ingredients that could be repurposed for everyday cooking. And because of that, I relied on pantry staples of mine like nut butters, tahini, and coconut oil.
Wait, did you say tahini? I thought tahini was for savory foods.
When done right, tahini can add a nuanced and subtle toasted nutty flavor to sweets. My rule for using tahini in desserts is to think of it as a substitute for peanut butter. That means that tahini will work well in baked goods with ingredients like chocolate, nuts, bananas, and more.
A peanut butter anything recipe (like “peanut butter brownies”) can easily be a tahini anything recipe (“tahini brownies”).
Ingredients and Substitutions
Recommendations, Sources, and Substitutions
- All-Purpose Flour: You can use a 1-1 gluten free all purpose flour replacer to make the recipe gluten free. I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or King Arthur Flour Gluten Free All Purpose Flour.
- Kosher Salt. Kosher salt is the best salt for baking recipes. But you can replace the kosher salt in the recipe with table salt. Just use half the amount listed in the recipe when you do!
- Coconut Oil. Coconut oil tends to be sold in two varieties: refined and unrefined (virgin) coconut oil. For these vegan tahini chocolate chip cookies, you can use either refined or unrefined (virgin) coconut oil. However, the different products will yield slightly different cookies. Using refined coconut oil will make the tahini flavor more pronounced. Using unrefined (virgin) coconut oil will make cookies that taste ever-so-slightly more like coconut. Both are delicious, so choose your own adventure!
- Tahini. Tahini is a sesame paste condiment frequently used in Middle Eastern cuisine. It is one of the main ingredients in dishes like hummus and baba ghanoush. In the last few years, adventurous chefs and home cooks have started using tahini in desserts like brownies and cookies like this recipe. Because of its texture and flavor, tahini works well as a substitute for nut butter in sweets.
The best places to buy tahini are fancy grocery stores like Whole Foods and organic food co-ops, or Middle Eastern markets. My absolute favorite brand of tahini—which I got hooked on when I visited Israel—is Al Arz Tahini, Seed+Mill, and Soom.
In a pinch, you can substitute the tahini in the recipe with the same amount of any kind of nut butter. Think: almond butter, peanut butter, cashew butter, and more. Just note that your resulting cookies will no longer taste like tahini. Instead, they will have a subtle flavor of whatever nut butter you chose. - Organic Brown Sugar. Brown sugar is available in two varieties: light or dark. Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful. However, you can use either in this vegan tahini chocolate chip cookie recipe without altering its flavor too much.
- Vegan Chocolate. Chocolate can be considered vegan if there are absolutely no milk products (like milk powders or milk solids, two ingredients commonly found in chocolate) listed in its ingredients.
For these cookies, I used Valrhona Guanaja 70% Feves. Although it is vegan in that it does not contain any milk products, Valrhona lacks the ability to officially label it as such since it’s made in a facility that processes milk and white chocolate (neither of which are vegan, obviously). But there are a ton of other “unofficially vegan” chocolate bars too—Trader Joe’s Pound Plus 72% Dark Chocolate Bar, Guittard Bittersweet Chocolate Baking Bars, and Lindt 70% Cocoa Dark Chocolate are good examples of vegan chocolate bars that are available in most grocery stores.
But if you’re looking for STRICT vegan chocolate (and is certified as such), check out Raaka Chocolate—all their chocolate is 100% vegan!
Wait, I thought all coconut oil was vegan. Why do you specifically write “vegan coconut oil” and ask me to find a vegan brand?
While coconut oil is indeed “vegan” in that it contains no animal products, some brands use non-vegan methods to harvest the coconuts to make their oil. What does that mean? Several companies enslave monkeys. They force them to work under extremely harsh conditions to pick the coconuts needed to make their products.
I know it’s a bummer to talk about these issues on a food blog. But if you want to do the vegan thing right, it’s also worth considering the methods in which your food is produced. And the truth is, many coconut products that label themselves actually aren’t vegan in that context.
But PETA, thankfully, provides a list of monkey slave-free coconut products. They recommend this “truly vegan”, cruelty-free coconut oil brand: Native Forest Organic Virgin Coconut Oil.
Wait, why do you instruct me to use organic brown sugar for these vegan tahini chocolate chip cookies?
Ah, yes. Time for another fun fact: sugar made from sugarcane isn’t vegan. To make some sugar from sugarcane, manufacturers filter the sugar cane through bone char made from cattle bones. Doing so decolorizes the sugarcane and helps turn it into sugar’s bright white color. Unfortunately, this process also applies to brown sugar. Many manufacturers make brown sugar by adding molasses to their white sugar product.
Fortunately, there are a lot vegan sugar options. Sugar made from coconuts and sugar beets are NOT processed with bone char. Therefore, sugar made from those sources is 100% vegan. Unfortunately, many manufacturers do not specify whether their sugar comes from sugarcane or sugar beets.
But thankfully, there’s an easier way. The U.S. Department of Agriculture mandated that organic sugar CANNOT be filtered through bone char. What does that mean? All organic sugar brands are 100% vegan. So when making these vegan tahini chocolate chip cookies, opt for an organic sugar brand like Wholesome. You can buy their products at their online store, Amazon, and Thrive Market.
Troubleshooting and FAQ
I don’t own a scale. How many cups is 10 ounces (284 grams) vegan dark chocolate?
Uh-oh! In a pinch, 10 ounces (284 grams) dark chocolate is roughly equivalent to 1 ⅔ cups roughly chopped chocolate.
My cookie dough feels SUPER greasy. The dough feels too loose to scoop. What did I do wrong?
Nothing!
I mentioned earlier that, if the coconut oil is still too warm when added to the rest of the ingredients, the dough will feel greasy and loose. This is especially the case if your kitchen is hot or if you’re making these cookies in the summertime.
As a result, I instruct you to chill the entire bowl of cookie dough in the refrigerator for 10 minutes while you preheat the oven. Doing so will help the dough firm up. After 10 minutes, check the dough. If it still feels too loose, give it another 5 to 10 minutes in the fridge.
However, I don’t recommend chilling it for longer—doing so will harden the cookie dough too much and make it really hard to scoop!
My cookies spread way too much. They look much thinner and more brittle than yours. What did I do wrong?
Ah. First things first, scroll up and read the preceding question and come back. Now—did you skip the chilling period and bake the cookies right away, when the dough felt super greasy and loose? If so, that means that the coconut oil was still too hot from being melted. Coconut oil that’s too hot causes the cookies to spread out way too much in the oven, creating thin and brittle cookies.
Alternatively, if you chilled the cookie dough and your cookies still came out too thin and brittle, you may have an ingredients issue. Did you stir your tahini properly? If not, it’s likely that you used only the oily part of the tahini, causing the cookies to spread too much.
You may have also used too much sugar. It’s easily to accidentally pack in too much brown sugar in a measuring cup. See the next question below for more info on how to properly use measuring cups!
Can I freeze vegan tahini chocolate chip cookies?
Yes! You can freeze the vegan tahini chocolate chip cookies in the following ways:
- Freeze the UNBAKED vegan tahini chocolate chip cookies.
Follow the recipe instructions to make the cookie dough and scoop them out into cookie dough balls. Place the cookie dough balls in a small sheet pan. Cover the pan with plastic wrap and freeze for at least 1 hour, or until the cookie dough balls are frozen solid. Transfer the cookie dough balls to a zip-top bag and freeze for up to 1 year.
To bake the frozen cookie dough balls, follow the recipe instructions to preheat the oven and arrange the cookie dough balls on a sheet pan. There’s no need to thaw the cookies beforehand—you can bake from frozen. Bake for 15 minutes, or until the edges have set but the centers are still gooey. - Freeze the BAKED vegan tahini chocolate chip cookies.
Individually wrap any leftover chocolate chip cookies in two layers of plastic wrap, then a layer of aluminum foil. The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer. When ready to serve, transfer to the refrigerator to chill overnight. Rewarm in the microwave or in the oven at 350°F for 5 minutes before serving.
Best Recipe Tips
Ingredient Tips
- Tahini tends to separate like natural nut butter—the oil floats to the top while the rest of the tahini stays at the bottom. For best results, you’ll need to stir the tahini well before using it in this recipe.
- This vegan tahini chocolate chip cookie recipe requires slightly more prep time than my other cookie recipes. That’s because you’ll need to chop up the chocolate, melt the coconut oil, and make sure the tahini is well-stirred. I recommend melting the coconut oil first to give it time to cool slightly while you prep the other ingredients. And if you want to save yourself time, I recommend investing in chopped chocolate that’s ready for baking—like these Valrhona feves!
- I used Valrhona Guanaja 70% Feves (which is also available in smaller bags on Amazon). Feves are little 1-inch discs of chocolate; I love using them for baking because you get the same results as using a chopped chocolate bar, but without any of the work. I know they’re on the pricey side, but they’re definitely worth it, I promise. If you’re still unconvinced and end up using a vegan chocolate bar, you’ll need to chop up the chocolate into ½- to 1-inch pieces. I suggest avoiding chocolate chips for this recipe; it’ll be hard to find vegan chocolate chips, but even if you do, chopped chocolate always makes for tastier (and prettier!) cookies anyway.
Technique Tip
- For this recipe, it’s especially important to WEIGH YOUR INGREDIENTS, especially the flour! This particular recipe is especially sensitive to variations in cup measurements—if you use too much flour (which can happen if you don’t fill your measuring cups properly), the cookies will be too puffy and won’t crack and fall like mine.
If you don’t have a kitchen scale, the best way to measure out flour with measuring cups is to do the following: 1) fluff up your flour by stirring it with a whisk or fork for a minimum of 30 seconds; 2) use a spoon to scoop the fluffed-up flour into the measuring cup until the flour forms a small mound on top of the cup; 3) use a bench scraper or a butter knife to level off the mound so that the flour is flush with the top edges of the measuring cup. - The fastest way to portion cookie dough is with a cookie dough scoop. Most cookie recipes work best with either a 3-Tablespoon cookie dough scoop (my personal fave for cookie recipes!) or a 4-Tablespoon cookie dough scoop.
Make Ahead Tip
- Like my recipe for regular (that is, non-vegan!) chocolate chip cookies, you can freeze the cookie dough for these vegan chocolate chip cookies and save them for baking later. Make the dough and form it into balls as directed. Place on a parchment-lined sheet pan and freeze for 1 hour, or until the cookie dough balls are hard enough to be transferred to a zip-top bag without losing their shape. Seal the bag and freeze for up to 3 months. When ready to bake, bake as directed, but add 3 minutes to the total Bake Time for a total of 15 minutes.
Video Tutorial
Click on the left and right hand sides of the frame to move through the different recipe steps.
Get the Recipe: Vegan Tahini Chocolate Chip Cookie Recipe
Ingredients
- 2 cups (9 ounces or 255 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (4 ounces or or 113 grams) vegan refined OR unrefined (virgin) coconut oil, melted and cooled slightly
- ⅓ cup (3.15 ounces or 89 grams) well-stirred tahini (see baker's notes)
- 6 Tablespoons (3 ounces or 85 grams) water
- 2 teaspoons pure vanilla extract
- 1 ¼ cups tightly packed (9.35 ounces or 265 grams) organic light OR dark brown sugar
- 10 ounces (or 284 grams) vegan dark chocolate (at least 70% cacao), from whole féves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces
Equipment
- a 3-Tablespoon cookie dough scoop
Instructions
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients. In a large bowl, use a rubber spatula to mix together the coconut oil, tahini, water, and vanilla until combined, about 1 minute.
- Add the sugar, dry ingredients, and chocolate. Mix in the sugar, then gradually mix in the dry ingredients until just combined. Add the chocolate all at once, and mix until the chocolate is evenly distributed throughout, about 1 minute.
- Chill the dough while prepping the oven and sheet pans. Cover the bowl with plastic wrap and refrigerate for 10 minutes. Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls and place them at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 12 minutes, until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Repeat with remaining cookie dough balls.
- Serve and store. Serve warm or at room temperature. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.
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Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Did you make this recipe?
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Your ratings make it easier to find the recipe online, and I’m always looking for ways to improve Hummingbird High.
I made these with peanut butter instead of tahini, and used King Arthur’s gluten free 1:1 flour replacement. They were amazing! Super soft and delicious, I’ll definitely be making them often.
yay, so happy to hear that! i also love making them with almond butter. it’s delicious too!
Hola quisiera saber cob que aceite puedo reemplazar el aceite de coco?
Muxhas gracias, me encantan tus recetas 🥰❤️
Saludos desde Chile
Si! Tu puedes usar el aceite de coco en la receta.
She’s asking if there is a oil to replace the coconut oil. I have the same question…
Got it! Per the blog post in the “Ingredients and Substitutions section”:
“Can I use another kind of oil in this vegan tahini chocolate chip cookie?
In a pinch, yes. But your cookies likely won’t turn out as tasty as mine. Why? Unlike other oils—especially neutral flavored ones like canola or vegetable—both refined and virgin coconut oil has a subtle flavor. This coconut flavor helps balance out the tahini and keeps the cookies from tasting too savory.
That being said, if you really want to avoid the coconut oil, feel free to substitute the coconut oil in the recipe with the same amount of any kind of other oil. Just don’t leave me a one star review if you’re disappointed with the end result. 😜”
Amazing! Fiancé rated them best ever chocolate chip cookies ever. And he is nowhere near a vegan. I made them as written but substituted bobs red mill gluten free flour. Worked perfectly. Definitely making again!
Hey! I was so happy to see your recommendation of Al-Arz tahini here; it TRULY is the BEST. Like, the only tahini I’ve ever had that I can enjoy straight from the jar with a spoon, haha. I also discovered it when I was in Israel, back in 2013, and have refused to buy any other brand since. I contacted Al-Arz when I returned home from my trip (then LA; now the Bay) and found out that they do stock in the US, but only in Middle Eastern markets. It has taken some searching, but I have been able to find it in multiple markets across the west coast! Wanted to let you know it’s out there, here :). Also these cookies look divine and I can’t wait to try them!!
Al Arz is Lebanese and can be bought at any Arab grocer! It really is the best.
These are amazing! I made tanini in my food processor and it definitely didn’t turn out perfectly, but the cookies still somehow were amazing. Perfect recipe.
This is now my go-to CCC recipe. I make them using unsweetened almond butter. I also reduce the brown sugar amount to 1/2 cup. Yum! Thanks for sharing!
These look amazing! Do you think I could bake these into tin to make a Blondie?
I really don’t know since I haven’t tried it (but I think it’s a great idea—I’m kinda kicking myself for not thinking about it until your comment!). But definitely try it and report back!
Any suggestions for peanut and tree nut allergies?
Tahini is made with sesame seeds… I don’t think those qualify as tree nuts, so you should be fine as long as you don’t have a sesame allergy.
These are delicious. I did add flax seed to the water and I added less water as my tahini was on the runny side. I will look for AL-Arz for the future. Tahini is my favorite “butter” to add to chocolate chip cookies. This is the first time I used coconut oil. They are soft but delicious. I used Enjoy life chocolate chunks which I chopped a little smaller.
Hello 🙂 These cookies are amazing!!! I also recently baked the rye chocolate chip cookies that you featured on your IG stories. I can’t wait to bake with more rye flour! Have you ever tried incorporating a portion of rye flour into this vegan recipe? If so, is there a standard ratio of AP flour and rye flour to use? I appreciate any advice you have to share. Thank you for sharing so many amazing recipes 🙂 Take care, Erin
I have not tried using rye flour in these cookies but think that doing so sounds delicious! I would try it! In general, when substituting AP flour for another flour, start with substituting 1/4 to 1/3 of the AP flour in the recipe with the alternative flour and go from there!
Thank you for the quick response to my question, Michelle 🙂 I can’t wait to try it! For this recipe (9 oz AP flour), I think I’ll experiment with 3 oz of rye and 6 oz of AP flour.
These were delicious!! A very easy recipe! I halved it because I have zero self-control and couldn’t have 25 cookies in the house, and the recipe still turned out! I sprinkled sesame seeds on the top to give a little hint of what’s inside. I will definitely make this recipe again!
Omg I just made these and they’re so good!!!
I just made these, they were great!! I really struggle with vegan cookies but these were really easy and I loved them!
These were DELICIOUS! My sister is vegan and we frequently bake plant-based desserts. Of all the recipes we’ve tried, these are the best cookies by far.
Even my parents (who typically prefer “traditional” or non-vegan desserts) absolutely adored these!
I’ve never left a review on an online recipe but these cookies are the damn best. About to make them for the 3rd time. I add a little sea salt on top after baking and they are TOO good. Thanks for a great recipe! 5 stars, easily 👏🏼👏🏼👏🏼
These cookies were spectacular! They did not spread out as much as in the pics here, they stayed thick, and were crunchy “buttery” on the outside and gooey on the inside. I used Trader Joes choc chips (vegan) but otherwise followed the recipe exactly. Next time I think I will swap out the coconut oil for canola, as there was a slight coconut flavor. Five stars on this recipe!
Made these with Bob’s Red Mill 1-to-1 Gluten-Free Flour, unrefined coconut oil, and unsalted natural peanut butter, and it turned out great!
Made these today and they are probably the best chocolate chip cookie I’ve ever had! The tahini is really subtle and delicious. The only thing I am unsure of is I didn’t have a 3 tablespoon cookie dough scoop so I put three tablespoons of dough together for each cookie and they turned out huge and I only got 14 for the recipe so note it will not make 25 cookies but that’s okay because these are dangerously good! Will definitely make again.
I have made these cookies three times now in three weeks, with the slightest tweaks the last two times to reach my personal PERFECT cookie!
The first time, I made them as written. They were super delicious and I would highly recommend trying out the recipe as-is before riffing.
The second time, I added just a small bit of mini white chocolate chips in addition to the chopped dark chocolate because we had some leftover from making something else. Maybe my tastebuds are just trashy or something (lol) but I loved this addition so much.
The third time, I reduced the brown sugar to just 1 cup to counteract the added sweetness from the white chocolate chips (which I again added to this batch) and baked for one minute less because I wanted some extra gooeyness. Amazing! I was worried reducing sugar might cause the cookie to not spread as much, and now that I think about it maybe that did happen, but it didn’t bother me one bit!
Needless to say, this is my go-to vegan cookie recipe now. Maybe even just my go-to cookie recipe, vegan or not…
Oh and one other thing––usually I can take or leave day-old cookies that are room temp on the counter. Give me hot out of the oven, frozen straight from the freezer (no idea why but it’s good) or nothing at all. BUT these cookies were just as delicious the next day at room temp. Not as gooey, but still fantastic. Highly recommend this recipe if you can’t tell by the length of my review!!!
“Oh, wow. That’s good,” is what I said to myself when I took the first bite. I’ve tried so many vegan cookies and am usually underwhelmed. I’ve now come to expect vegan cookies to always be too oily, too sweet, too coconutty, or just “meh.” But these are perfect. I would have never guessed they were vegan. I followed the recipe exactly (using weighted measurements) with the only change being that I used 8 oz of chocolate instead of 10 because that’s all I had, which ended up being more than enough chocolate for me. I might even do 6oz next time. This recipe is an absolute keeper.
Please can you reconsider suggesting Amazon as a seller for some ingredients. If you are suggesting ethical options such as vegan or organic products I think we should be careful not to endorse unethical companies who do not pay their taxes, don’t pay drivers their tips etc
Did anyone have a problem with the bottoms of the cookies getting burnt? I think it was the parchment paper I used (seems like the coconut oil seeped into the paper and burnt). The ones I didn’t burn were so good so I really want to troubleshoot!
Made the recipe exactly as written, however my dough chilled longer than required and I sprinkled some sea salt on top. They were fantastic. Went with refined coconut oil so the tahini taste was more forward, but no bitterness. Super chewy, super awesome.
I also made a batch of the dough and put 5 oz dark chocolate in one half and in the other half I put about 3oz m&m’s for my non-vegan son. The m&ms stayed intact and the cookies still puffed and spread quite well. Saved me from making an extra batch of dough for his monster cookies.
They tasted delicious!! Great recipe
I came upon this recipe when I was just trying to make cookies out of what I had in the kitchen. I added in a half cup of shredded coconut which gives the cookie some more texture. These cookies have received the most rave of reviews from all who have tried! I froze the balls so now I have them ready to bake when I want one fresh out of the oven. Thank you so much for writing this recipe, I have now found my go to cookie!
hi!!! cant wait to try these cookies!! can i sub the coconut oil for coconut cream or milk but the canned one??
thank you so much!!
Hi there, no, you cannot substitute coconut cream or milk. If you don’t have coconut oil, I would use another oil like vegetable or canola instead.
This recipe is a 10/10! While I’d consider myself an intermediate home baker, I’m very new to vegan baking and working with coconut oil. I followed Michelle’s recipe as closely as I could and measured the ingredients by weight instead of volume/cups. I used refined coconut oil because I’m not big on coconut flavor, and as promised they were not coconut-y at all. They were absolutely delicious: soft and chewy, and cooled down to that gorgeous, rippled look. I also wasn’t sure what to expect with tahini (I love tahini in savory dishes, but haven’t had it in desserts before), but it added a really lovely, rich oomph to the cookies that paired so well with the dark chocolate. They had more dimension to them than basic chocolate chip cookies do. I’ll be bookmarking this for any time I’m baking for friends who follow a vegan diet! (Or any friends who love tahini too!)
I made these with my own GF flour mix, and they were fantastic. Thanks for the recipe. I found I needed to bake them a bit longer with the GF flour (15-16 minutes).
I did everything you said. The only difference was I used organic powdered Jaggery for brown sugar. It also has lots of enzymes in it.
The cookies didn’t rise, didn’t spread, didn’t drop, didn’t crack. They stayed the same glob I put them in as. However, when I broke one open it looked to be mostly cooked and it tasted fantastic!
Why do you think they didn’t change shape at all!.?
Powdered sugar is NOT an exact substitute for any kind of granulated sugar. Because of its powdered form, it absorbs liquids and melts in a different way than granulated sugar. A cup of powdered sugar also will weigh differently than a cup of granulated sugar, which will affect the recipe. You’ll end up with COMPLETELY different cookies than the one the recipe intended.
These turned out so amazing! I made two batches, the second time I ran out of coconut oil so used vegan butter instead and it worked perfect. Definitely will make these again, they are an awesome goodie to drop off at friends houses!
I’ve made these twice so far, I found they are quite soft/oily but remedied with around 2/3c oats for a heartier cookie! Also, I am never one to complain about too much chocolate – but I’m finding this amount of chocolate is really too much for the amount of dough. otherwise an AMAZING egg free recipe!
Hi, this is a lovely recipe and worked out really well. I did use a stand mixer which proved to be successful. However, I really don’t like baking soda flavour so I did not add to the recipe, and it didnt seem to have any effect on the rising. I also put in less chocolate 155gm, as I find dark choc flavour too strong. The tip of resting the dough in the fridge really works. I only had an ice cream scoop not sure of the size, but they looked good, perhaps not quite as yours did. They are crisp to bite but are softening overnight, so maybe the lack of baking soda makes them crisp to bite. Anyway a great success thank you.
I don’t usually comment on recipes but this one had such a good reception I had to pass it on – literally got rave reviews from everybody I gave them to, vegans and non-vegans alike.
Definitely has that cookie texture you want in terms of a crunchy edge and soft center. It tastes amazing too – the tahini balances out the coconut oil really well, I usually find coconut oil a bit overwhelming in vegan cookies. I think with vegan baking it’s even more important to follow the recipe exactly, as is stated here. That detail is why I think this recipe is such a success, the quantities are precise.
They lasted about three days before everybody polished them off and in that time they didn’t get stale or anything. In fact I think they kinda got better as they softened up a bit, they were proper crunchy when they first cooled down.
Overall this one is a winner! I’ll be adding it to my rota and perhaps exploring using whole tahini too, cos the flavour isn’t very pronounced otherwise.
I made these as written and weighed all ingredients and they can came out great! The only thing different I did was use a 1.5 tablespoon cookie scoop. I will be saving this recipe for future use!
OOOhhhh yes! Just made a half batch of these with Bob’s Red Mill cup 2 cup gluten free flour and Guittard chocolate chips and they are heavenly! Definitely adding them to my repertoire.
Thank you for making these beautiful recipes, Michelle!
Really good recipe, these were a hit! Everyone raved and asked me for the recipe. I will say that the layout of this page/blog is very frustrating. I don’t need to see 10 sections including an FAQ. It’s so difficult to find the recipe and ingredients itself, so I ended up creating a custom recipe card in my Notion cookbook to avoid using this page again. Consider including a “jump to recipe” link up top, which is pretty standard nowadays on lengthy blog-style recipe pages, or paring down the amount of unnecessary content.
There’s a jump to the recipe button at the top of the page, as well as a Table of Contents section you can use to jump to specific sections of the blog post!
This is THE BEST chocolate chip cookie, vegan or otherwise, that I have ever had. Wow! The texture is perfect, super easy recipe, and delicious. I only used 1 cup of brown sugar and used all spelt flour in place of the all purpose flour and they turned out perfectly to my liking. Thank you so much for this recipe!
This was SO good. Made a batch of these cookies for tea, and my friends were big fans of them. This will definitely be a go-to chocolate chip cookie recipe.
Just made these–it was so easy and they turned out so so good! I used a bit less chocolate, which worked out fine, and couldn’t find my vanilla extract so subbed maple syrup and cut the sugar slightly. Also topped with flaky sea salt, which I highly recommend.
These are incredible!!! I adore baking cookies and have baked over 50 different chocolate chip cookie recipes. These are definitely in my top 3 favorites of all time! Everyone in my family agrees.
The one thing I didn’t have on hand at the time was coconut oil. I ended up using the Organic Natureli Plant Butter (baking block version) as a substitute, but they still came out absolutely gorgeous!
I can’t wait continue to make these for years to come. A truly perfect cookie!
I am making these with my daughter(23) right now, we used buckwheat flour this time , wow the raw mixture is delicious! Buckwheat and sesame! So tasty. I can’t wait to taste them after baking. The mix is in the fridge , the oven is heating and we are so excited. …
Very delightful cookies buuuuuut too sweet for me 🥲 I will reduce the amount of sugar next time. But I always wonder why my cookies are not flat. Why are they so domed ? I let them in the fridge only 10minutes and I added just a little bit of flour because the goudh looked runny. Maybe it is the flour factor.
Nethermind, they have really good taste and we don’t smell too much the tahini !
Obsessed! Made these using a scale to measure and they are the best cookies I’ve ever made!! Just wondering how long the dough can freeze for, or how long the baked cookies can freeze for. 🙏
Hello! I’ve tried to make this twice and both times the dough is crumbly and doesn’t stay together well. Any idea what might be going wrong or how to fix? Thanks!
hi! did you make any changes to the recipe that i should be aware of?
I was missing vanilla extract but no other changes!
Hmmm, what kind of tahini did you use? Did you give it a good stir beforehand?
Nuts to you! I didn’t actually stir it – I usually stir when I open the jar and then put it in the fridge so it didn’t seem to separate. Do you think that’s the problem? Thanks!!
it’s my best guess! some tahini brands are firmer/less oily than others so stirring definitely can make a difference!
Hi! Am wondering why you add water to this recipe. Why not more tahini, or, less flour, to maintain consistency? Thank you
Water makes the dough easier to work with (more elastic) without adding any additional flavor/changing the texture of the dough.
Very delicious! I am not the biggest fan of tahini tbh but in these cookies it is delicious. Also really appreciated the tips and questions.
I’ve made many different choc chip cookies and needed a vegan option. Having had a terrific one at a cafe that used olive oil as the fat, I subbed olive oil for the coconut oil (also, I’m worried about the saturated fats in the coco oil). I used the extra virgin olive oil that comes in the gallon can, very mild flavor. Easy and turned out great! As other commenters noted, next time I too will cut back on the brown sugar and the chocolate chips.
these are amazing!! they come out looking not ready but harden as they cool so don’t cook for more than 12 mins,. OBSESSED WITH THESE
I wish it said by the flour in the ingredients list to just weigh it. The first time I made I measured it and they didn’t come out right. I purchased the 3Tbsp cookie scoop that the recipe calls for and they came out HUGE. I don’t think anybody will reach for them at the Christmas party I was planning on bringing them to. When you use the 3Tbsp scoop you only get 12 cookies as well, was it a mistake in writing of the recipe? They taste fine, I’m just frustrated at all the discrepancies.
TLDR: Use a smaller cookie scoop. WEIGH your flour!
Also vegan chocolate chips are easy to find, just buy the “allergy friendly” ones.
I’ve been searching for the perfect vegan chocolate chip cookie for MONTHS and this recipe is IT!!! These are incredible and every bit as good as my old favorite non-vegan recipes. I used vegan butter instead of coconut oil, and Enjoy Life semi sweet mini chocolate chips. Baked for 15 mins until the edges were slightly brown – in my oven they were still a bit underbaked at 12 mins. This will for sure be my go-to recipe from now on. Obsessed! MAKE THESE!!
These are my favourite cookies <3
I do have a question about the amount of coconut oil. I have made them multiple times and I struggle with how much coconut oil to add as I find it really affects the recipe.
So when you say melted, do you mean measure solid coconut oil into half a cup then melt? Because when melted, it's not half a cup (probably just under). Then I run into trouble and add more which is way too much and they don't cook ideally.
Great question! If using solid coconut oil, it’s best to weigh out the coconut oil with a scale into a bowl and then melt it down. But if you don’t have a scale, I recommend melting the entire jar of coconut oil and then pouring the melted liquid into a cup.