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vegan tahini chocolate chip cookies

Vegan Tahini Chocolate Chip Cookie Recipe

yield: 25 cookies
Prep Time: 10 mins
Work Time: 10 mins
Bake Time: 12 mins
4.94 from 32 votes

Special Equipment

  • a 3-Tablespoon cookie dough scoop


  • 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
  • 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


  • 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.


  • 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.
  • Like I mentioned above, 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.
  • 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.
  • 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.