Vegan Tahini Cookies with Chocolate Chunks
Vegan Tahini Cookies with Chocolate Chunks have a warm, nutty flavor and pools of melted chocolate. These cookies are mildly sweet and perfect for someone who loves cookies, as long as they are not too sugary.
Servings: 18 cookies
Calories: 283kcal
Equipment
- 1 Sheet of parchment paper
- 1 small bowl
- 1 Medium bowl
- 1 Large bowl
- 1 small whisk or fork
- 1 spatula
Ingredients
- 8 tablespoons stick vegan butter, room temperature
- ¼ cup tahini, well stirred
- 2 tablespoons ground flaxseed meal
- 5 tablespoons warm water
- 12 oz dark chocolate, chopped
- 2 cups all-purpose flour
- ¾ tsp fine sea salt
- 1 teaspoon baking soda
- ¾ cup dark brown sugar
- ⅓ cup white granulated sugar, vegan
- 1 tablespoon vanilla extract
- flaky sea salt for finishing
Instructions
- Make the Flax Egg: Start by whisking together the ground flaxseed and warm water in a small bowl. Let the egg rest, and during this time, it will thicken. This takes about 15 minutes
- Mix Dry Ingredients: Next, whisk together flour, salt, and baking soda in a medium-sized bowl
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and tahini until smooth and fully emulsified. Then add the flax egg, brown sugar, cane sugar, and vanilla. Mix with an electric mixer on medium (or whisk vigorously) for about 30–45 seconds, until glossy and slightly ribboned.
- Make the Dough: Add half of the dry ingredients to the wet mixture and fold with a silicone spatula until just combined. Then add the remaining dry ingredients and the chopped chocolate. Continue to fold gently until no dry spots remain. This dough is very dry, and towards the end you will need to use your hands to fully combine the ingredients.
- Tip: If you are in a high-altitude or dry climate and the dough is not forming, add one tablespoon of water to the dough and mix until the dough comes together. But note, this dough is much drier than most cookie dough.
- Portion and Chill: Prepare a baking sheet and line it with parchment paper. Scoop the cookies into small balls (I use a spoon to measure the cookies; you can also use a scoop). Place the cookies on the baking sheet. These cookies do not spread much, so you can place them close together. Press extra chocolate on top if desired. You can bake the cookies right away or chill for up to 24 hours for a deeper flavor.
- Bake: Preheat your oven to 350°F / 175°C and bake for 14–16 minutes, until edges are set and golden but centers are still soft.
- Finish and Cool: When you pull the cookies out of the oven, immediately sprinkle with flaky sea salt. Transfer to a rack to cool slightly before eating.
Notes
How to Store This Recipe
Room temperature: Once baked and fully cooled, store the cookies in an airtight container at room temperature for up to 3 days. Keep them out of direct sunlight or heat so the chocolate doesn’t melt. Freezer: Roll the cookies into balls and store them in a freezer-safe container or bag. Then, when you're ready to bake them, bake them frozen and add 1-2 minutes to the time. Credit: This recipe has been modified from Rainbow Plant Life's Ultimate Vegan Chocolate Chip Cookie Recipe. I built on Nisha Vora’s extensive testing to create the perfect vegan tahini cookie with chocolate chunks.
Room temperature: Once baked and fully cooled, store the cookies in an airtight container at room temperature for up to 3 days. Keep them out of direct sunlight or heat so the chocolate doesn’t melt. Freezer: Roll the cookies into balls and store them in a freezer-safe container or bag. Then, when you're ready to bake them, bake them frozen and add 1-2 minutes to the time. Credit: This recipe has been modified from Rainbow Plant Life's Ultimate Vegan Chocolate Chip Cookie Recipe. I built on Nisha Vora’s extensive testing to create the perfect vegan tahini cookie with chocolate chunks.
Nutrition
Calories: 283kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 207mg | Potassium: 186mg | Fiber: 3g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 3mg