If you’ve been hunting for that perfect, soft-yet-chewy cookie with irresistible gooey chocolate chips—while steering clear of nuts, eggs, and dairy—your search ends right here with these Nut-Free Vegan Tahini Chocolate Chip Cookies. Rich, nutty tahini takes center stage, providing a luscious depth of flavor and a melt-in-your-mouth texture, all without a hint of peanut or almond. Best of all? This recipe comes together fast, with simple ingredients and zero fuss, making it an easy, allergy-friendly treat you can whip up any time a cookie craving strikes.
Ingredients You’ll Need
Everything you need for these Nut-Free Vegan Tahini Chocolate Chip Cookies is probably already waiting for you in your pantry. Each ingredient brings a special something—whether it’s the creamy richness of tahini, the caramel sweetness of coconut sugar, or the classic bittersweet pop of chocolate chips. Simplicity never tasted so decadent!
- Tahini (½ cup): Choose a runny, well-stirred tahini for the silkiest dough and boldest flavor—think creamy, toasted sesame in every bite.
- Coconut sugar (½ cup): This unrefined sugar adds gentle caramel notes and keeps the cookies tender. Brown sugar works equally well!
- Maple syrup (¼ cup): Delivers moisture and subtle maple undertones that pair beautifully with tahini.
- Coconut oil, melted (¼ cup): For a rich mouthfeel and perfectly crisp edges, melted coconut oil can’t be beat.
- Ground flaxseed (1 tablespoon) + water (2½ tablespoons): This dynamic duo acts as your “flax egg,” magically binding everything together without a trace of actual egg.
- Vanilla extract (1 teaspoon): Brings a fragrant warmth that elevates the chocolate and tahini flavors.
- All-purpose flour (1 cup): The backbone of your dough—you’ll want to measure it carefully for just the right chewiness.
- Baking soda (½ teaspoon): Gives just the right lift for cookies that puff and then settle into dreamy softness.
- Salt (¼ teaspoon): Brightens every flavor and balances sweetness; don’t skip it!
- Dairy-free chocolate chips (½ cup): For pockets of melty, chocolatey joy in every single bite.
How to Make Nut-Free Vegan Tahini Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s good and hot when your dough is ready. Line a baking sheet with parchment paper to ensure even baking and effortless cleanup later.
Step 2: Make the Flax Egg
In a small bowl, combine 1 tablespoon of ground flaxseed with 2½ tablespoons of water. Give it a gentle stir, then set it aside for about five minutes. You’ll see the mixture thicken and gel—it’s the secret to achieving that classic chewy cookie structure, all without eggs.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the tahini, coconut sugar, maple syrup, melted coconut oil, your ready-to-go flax egg, and vanilla extract. Stir until the mixture is completely smooth and uniform—this creamy base is your flavor powerhouse!
Step 4: Add the Dry Ingredients
Sprinkle in the all-purpose flour, baking soda, and salt. Stir until everything is just combined; you don’t want to overwork the dough. It should be soft, but hold together nicely. If you see a few streaks of flour, that’s totally fine—they’ll mix in when you add the next superstar.
Step 5: Fold in the Chocolate Chips
Now for the best part: chocolate chips! Gently fold them into the dough, making sure they’re evenly distributed. Every Nut-Free Vegan Tahini Chocolate Chip Cookie deserves plenty of gooey chocolate in each bite.
Step 6: Shape and Bake
Use a tablespoon to scoop heaping mounds of dough onto your prepared baking sheet, leaving about 2 inches of space between cookies for spreading. Gently flatten each one with your fingers or the back of a spoon—they don’t spread much, so this step ensures an even thickness. Bake for 10 to 12 minutes, or until the edges are golden while the centers look just set.
Step 7: Cool and Enjoy
Let the cookies hang out on the baking sheet for 5 minutes post-bake so they set up and finish cooking from residual heat. Transfer them to a wire rack to cool completely. The cookies will firm up as they cool—but don’t be surprised if they get devoured while still warm!
How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies
Garnishes
Try a little sprinkle of flaky sea salt on top while the cookies are still warm, or dust them with a touch of cinnamon for a cozy twist. Both options highlight the flavors and bring that bakery-style wow factor.
Side Dishes
These cookies pair perfectly with a cold glass of oat or almond-free soy milk, a cup of rich black coffee, or even sandwiched with vegan vanilla ice cream for an elevated treat. A platter of seasonal fruit also makes a fresh, vibrant side for your dessert spread.
Creative Ways to Present
Arrange your Nut-Free Vegan Tahini Chocolate Chip Cookies in rustic stacks tied with baker’s twine for gifting, pile them high on a cake stand for a dramatic centerpiece, or crumble them over your favorite vegan yogurt or smoothie bowls for a textural boost.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Nut-Free Vegan Tahini Chocolate Chip Cookies in an airtight container at room temperature. They stay soft and tasty for up to four days—perfect for lunchboxes, midnight snacks, or anytime you just need a little pick-me-up.
Freezing
These cookies freeze beautifully! Arrange them in a single layer in a freezer-safe container (or stack with sheets of parchment between layers), and they’ll keep for up to three months. Thaw at room temperature whenever the mood strikes, or pop one into a lunch bag for a pastry surprise by noon.
Reheating
For that fresh-from-the-oven magic, pop a cookie in the microwave for 8-10 seconds, or warm in a 300°F oven for a couple of minutes. The chocolate gets oozy, and the cookie itself regains that delicious, just-baked softness.
FAQs
Can I substitute the tahini with another ingredient?
Tahini is the heart and soul of Nut-Free Vegan Tahini Chocolate Chip Cookies and gives them their unique, nutty flavor without the nuts. If you have to swap it out, sunflower seed butter is your best bet for a similar texture and allergen-friendly result.
Are these cookies gluten-free?
The original recipe uses all-purpose flour, so they aren’t gluten-free as written. However, you can substitute an all-purpose 1:1 gluten-free flour blend for excellent results—just be sure to check that your blend of choice is also gum-free if needed for other dietary requirements.
How do I know when the cookies are done baking?
Watch for lightly golden edges and soft centers that are just set. The cookies will seem a bit underdone when you first pull them from the oven—they’ll firm up as they cool, resulting in the perfect chewy texture classic to Nut-Free Vegan Tahini Chocolate Chip Cookies.
What kind of tahini works best?
Go for a runny, well-stirred tahini made from roasted sesame seeds for the creamiest consistency and deepest flavor. Avoid “dry” or overly thick tahinis, as these can make your dough crumbly and less smooth.
Can I make the dough in advance?
Absolutely! The dough for Nut-Free Vegan Tahini Chocolate Chip Cookies holds well in the fridge for up to two days—just keep it tightly covered. You can also freeze scooped dough balls and bake from frozen, adding a minute or two to the baking time.
Final Thoughts
If you’re ready to add some pure, joyful goodness to your cookie jar, Nut-Free Vegan Tahini Chocolate Chip Cookies are about to become a household favorite. They check all the boxes for flavor, texture, and ease—don’t be surprised when they disappear faster than you can bake the next batch!
Print
Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegan
Description
Indulge in these delectable Nut-Free Vegan Tahini Chocolate Chip Cookies that are soft, chewy, and bursting with rich, nutty flavors from tahini. Perfect for those with nut allergies or anyone looking for a delicious vegan treat!
Ingredients
Ingredients:
- ½ cup tahini (well-stirred)
- ½ cup coconut sugar (or brown sugar)
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tablespoon ground flaxseed + 2 ½ tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare flax egg: In a small bowl, mix the ground flaxseed with water and let sit for 5 minutes to form a flax egg.
- Mix wet ingredients: In a large mixing bowl, whisk together tahini, coconut sugar, maple syrup, melted coconut oil, flax egg, and vanilla extract until smooth.
- Add dry ingredients: Add the flour, baking soda, and salt to the wet mixture and stir until a soft dough forms.
- Stir in chocolate chips: Fold in the dairy-free chocolate chips.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Flatten the tops and bake for 10–12 minutes until golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft, chewy, and packed with rich, nutty flavor from the tahini. Use runny tahini for the best texture.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
