These Vegan Chocolate Chip Tahini Cookies are not only gluten-free but also soft, chewy, and incredibly tasty. The combination of tahini, maple syrup, and dark chocolate chips creates a delightful flavor that you’ll love. And don’t forget to sprinkle some flaky sea salt to enhance the taste!
Why You’ll Love This Recipe
These cookies are the perfect blend of chewy and crispy textures, packed with amazing flavor.
You can whip up a batch of these cookies in just one bowl and in about 30 minutes.
This recipe is vegan, dairy-free, plant-based, gluten-free, and grain-free.
Using almond flour and gluten-free flour as the base gives these cookies the best texture.
Tahini adds a delicious nutty and sweet flavor that pairs perfectly with chocolate.
Plus, this cookie recipe is completely free of refined sugar.
Tips And Tricks
Mix all the wet ingredients first before adding the dry ingredients to ensure everything combines well.
Before baking, flatten the tops of each cookie as they won’t spread much during baking.
For the perfect chocolatey goodness in every bite, use both chocolate chips and chocolate chunks.
Sprinkling flaky sea salt on top adds a delightful balance of sweetness and saltiness.
Frequently Asked Questions
Can I use a different nut or seed butter instead of tahini?
Yes, feel free to substitute any type of nut or seed butter you like.
Can I use only almond flour without the gluten-free flour?
I haven’t tested this recipe with only almond flour, so I can’t guarantee the results.
What’s the best chocolate to use for this recipe?
I recommend using dairy-free chocolate chunks and chopping them into different sizes for a variety of chocolate in each bite.
Vegan Chocolate Chip Tahini Cookies
Ingredients
- 1/2 cup creamy tahini I prefer Soom Foods
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free flour 1:1 ratio
- 1/2 tsp baking powder
- 3/4 cup vegan dark chocolate chips and chunks
- Flaky sea salt optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the tahini, maple syrup, and vanilla extract until well combined.
- Add the almond flour, gluten-free flour, and baking powder to the wet ingredients, and mix with a spatula.
- Fold in the chocolate chips and chunks until evenly distributed throughout the dough.
- Use a double cookie scoop to portion the dough onto the prepared baking sheet. Flatten the tops with your palm, as the cookies won’t spread much during baking.
- Bake for 12-14 minutes, then immediately sprinkle with flaky sea salt after removing from the oven. Let cool for 5 minutes before enjoying!
Notes
- Make sure to mix all the wet ingredients first before adding the dry ones.
- Flatten the tops of each cookie before baking to control spreading.
- Using both chocolate chips and chunks ensures chocolate in every bite.
- Sprinkling flaky sea salt adds a perfect balance of flavors.