If you’ve ever wished for a cookie that’s delightfully chewy, packed with rich flavors, and safe for those avoiding nuts, you are going to absolutely adore this Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe. These cookies blend the creamy, slightly savory notes of tahini with the sweet melody of brown sugar and maple syrup, creating an unforgettable cookie experience. They offer a perfect balance of softness and slight crispness on the edges, making every bite a little moment of pure joy. Whether you’re vegan, nut-free by necessity, or simply craving something new and comforting, this recipe is a total game changer.
Ingredients You’ll Need
Getting your hands on these ingredients is a breeze, yet each one plays a super important role in making your cookies taste phenomenal. From the creamy tahini that adds depth and moisture to the dairy-free chocolate chips that bring those melty pockets of happiness—this list is simple but packs a punch.
- 1 cup tahini: This sesame seed paste provides a creamy texture and a hint of subtle nuttiness without using any tree nuts.
- 3/4 cup brown sugar: Adds chewy sweetness and a rich molasses flavor that deepens the cookie’s taste.
- 1/4 cup maple syrup: Brings natural sweetness and helps keep the cookies soft and chewy.
- 1 teaspoon vanilla extract: Elevates the cookie’s aroma and flavor with warming, sweet notes.
- 1 1/4 cups all-purpose flour: The backbone of the cookie structure, ensuring the perfect crumb.
- 1/2 teaspoon baking soda: Helps the cookies rise and achieve the ideal texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 3/4 cup dairy-free chocolate chips: These melty morsels add chocolatey goodness while keeping the recipe vegan and allergy-friendly.
How to Make Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick—this step sets the stage for perfect cookies every time.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the tahini, brown sugar, maple syrup, and vanilla extract until everything is smooth and well combined. This mixture is essentially the cookie’s flavor center, bringing together creamy, sweet, and aromatic elements.
Step 3: Prepare the Dry Ingredients
In another bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps prevent lumps and encourages an even texture throughout your cookies.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the wet ingredients, stirring gently but thoroughly. This step ensures your cookie dough is mixed just right—enough to bring it together without overworking it, which would affect the tenderness.
Step 5: Fold in the Chocolate Chips
Now for the best part—fold in the dairy-free chocolate chips evenly throughout the dough. These little bits will melt to create those irresistible chocolate pockets we all crave.
Step 6: Shape Your Cookies
Using a tablespoon, scoop the dough onto your prepared baking sheet, spacing each scoop about 2 inches apart. This spacing helps your cookies spread out nicely without sticking together.
Step 7: Bake to Golden Perfection
Bake your cookies for 10-12 minutes, watching for golden edges while keeping the centers soft. This combination of crispy edges with tender insides is the hallmark of a great cookie.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This brief resting period helps them firm up just enough to handle while preserving softness inside.
How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
Garnishes
While these cookies shine on their own, a light sprinkle of flaky sea salt on top before baking can really accentuate the rich chocolate and tahini flavors. For a touch of extra flair, you could drizzle a little melted dairy-free dark chocolate over the cooled cookies—fancy and delicious!
Side Dishes
Pair these cookies with a warm cup of almond milk latte, a freshly brewed chai tea, or your favorite dairy-free coffee creamer for an unbeatable snack combo. They’re also fantastic alongside a smooth coconut yogurt for an indulgent yet wholesome treat.
Creative Ways to Present
Stack your cookies on a pretty plate layered with parchment paper, tied together with twine for gifting. Alternatively, sandwich two cookies with a scoop of vegan vanilla ice cream for an irresistible cookie ice cream sandwich perfect for summer gatherings or dessert after dinner.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They will stay deliciously soft for up to 4 days, making them perfect for an easy grab-and-go snack during a busy week.
Freezing
If you want to keep these cookies for longer, place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. Frozen cookies last up to 3 months, so you’ll always have a sweet treat on hand.
Reheating
To enjoy your cookies warm, simply heat them in a microwave for 10-15 seconds or pop them in a preheated oven at 300°F for 5 minutes. This will revive their soft, chewy texture and make them taste freshly baked all over again.
FAQs
Can I use crunchy tahini instead of smooth tahini?
Yes, you can use crunchy tahini if that’s what you have, but keep in mind it will add a bit more texture to the cookie dough and finished cookies. It’s a fun twist if you enjoy a little extra bite of sesame seeds!
Are these cookies gluten-free?
This Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe uses all-purpose flour, which contains gluten. For a gluten-free version, try substituting with a gluten-free flour blend that measures similarly.
Can I replace maple syrup with another sweetener?
Absolutely! Agave nectar or brown rice syrup are great alternatives that will maintain the sticky, sweet consistency needed. Just avoid watery sweeteners as they might affect the dough texture.
Do I need to chill the dough before baking?
Chilling is not necessary for this recipe, but if you prefer thicker cookies, popping the dough in the fridge for 30 minutes before baking can help control the spread in the oven.
Are these cookies safe for people with nut allergies?
Yes! Despite tahini being made from sesame seeds, which are technically seeds and not nuts, some people with nut allergies may react. If you’re baking for someone with a severe allergy, it’s best to double-check their sensitivity or use a different recipe.
Final Thoughts
There you have it—one of my absolute favorite ways to enjoy a sweet treat that’s both vegan and nut-free. This Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe brings together wholesome ingredients for a cookie that feels indulgent without any guilt. If you’re looking to impress friends, satisfy a chocolate craving, or simply bake something new and exciting, give this recipe a try. I promise it will quickly become a cherished staple in your cookie rotation!
Print
Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 servings 1x
- Diet: Vegan
Description
These Nut-Free Vegan Tahini Chocolate Chip Cookies are a deliciously rich and chewy treat made without any tree nuts or dairy. Featuring creamy tahini and dairy-free chocolate chips, they offer a perfect balance of nutty and sweet flavors in a soft, wholesome cookie that’s quick and easy to bake.
Ingredients
Wet Ingredients
- 1 cup tahini (sesame seed paste)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the tahini, brown sugar, maple syrup, and vanilla extract until you achieve a smooth, homogeneous mixture.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to remove lumps and ensure even distribution of leavening agents and salt.
- Blend Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring until a consistent dough forms without any dry flour patches.
- Add Chocolate Chips: Fold in the dairy-free chocolate chips evenly throughout the dough for bursts of chocolaty goodness in every bite.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges turn golden brown while the centers remain soft and chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, do not overbake the cookies; remove them when edges are set but centers look slightly underdone.
- Ensure the tahini is well stirred, as it can separate in the jar.
- Use dairy-free chocolate chips to keep the recipe vegan and allergen-friendly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
