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
Scale
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
