Vegan Tahini Chocolate Chunk Cookies

These Vegan Tahini Chocolate Chunk Cookies are swoon worthy. They are so soft and moist on the inside and have a slight crunch on the outside. The tahini adds a really lovely mildly nutty flavour, and the chocolate chunks add of course, divine pockets of chocolate throughout the cookies. So perfect.

These Vegan Tahini Chocolate Chunk Cookies are a bit healthier than the average chocolate chip cookie because there is no butter added, and almond flour is used to replace a lot of all purpose flour. So these cookies have a variety of nutrients and protein, but I mean these cookies still pack a punch of sugar, but what the heck, it’s Friday and I want a super satisfying cookie for dessert. 🙂

HOT TIP for you! These Vegan Tahini Chocolate Chunk Cookies are absolutely incredible as ice cream sandwiches!! You should definitely check out my recipe for that, it’s one of my favourite desserts in summer for sure. Enjoy!

More recipes like Vegan Tahini Chocolate Chunk Cookies on the blog:

Vegan Tahini Chocolate Chunk Cookies

by Baking Me Healthy

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert, Snack

Cuisine Vegan

Servings 20 cookies

Ingredients

  

• 1 cup almond flour
• ¾ cup all purpose flour
• ½ tsp baking powder
• ¾ tsp baking soda
• ⅔ tsp salt
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• ¾ cup tahini *
• 1 tbsp dark syrup
• 5 tbsp water **
• 2.5 tsp pure vanilla extract
• 1 cup 150g vegan dark chocolate, chopped into chunks
• sea salt for sprinkling on the cookies once they're baked

Instructions

 

• First whisk together the flours, salt, baking soda and baking powder together in a bowl. Set aside.
• Whisk the sugars, tahini and dark syrup together in a large mixing bowl until the mixture becomes thick and starts to properly stick together. Then mix in the vanilla and the water.
• Add the dry ingredients to the wet ingredients, stirring carefully, folding the dough together. Fold in the chocolate chunks when the ingredients are almost fully combined. Then fold in the chocolate chunks.
• Chill the cookie dough in the fridge for 35-40 minutes.
• Preheat the oven to 175°C.
• Prepare 2-3 baking sheets with parchment paper. Scoop out the cookie dough with an ice cream scooper to make round dough balls. I made 20 cookies with this dough, about 6-8 cookies per sheet depending on the size you use. I like putting little chocolate chunks on top of the dough balls so that there are always lots of chocolatey pools on top of the cookies. :))
• Bake the cookies one tray at a time, and bake for 8-10 minutes. Remove the cookies when the edges have become a nice light golden brown colour. Let the cookies rest on the baking sheet a few minutes before transfering them to a cooling rack to cool completely. This is when I sprinkled them with salt, at the time when the salt flakes stick to the cookies but not too soon that they just melt into the cookie.
• These cookies are soo delicious and of course best served fresh! Store in an airtight container at room temperature. But honestly I think they're still delicious a couple days later or even from the freezer and microwaved for a few seconds before enjoying! Yum! I hope you enjoy this recipe!

Notes

*Make sure you use high quality tahini that is light coloured and creamy and has a milder flavour. Cheap tahini is dry and super bitter, that kind will sadly ruin the cookies. If you don’t want to use this much tahini you can sub 1/4 cup of the tahini with 1/4 cup pure almond butter, but I love the tahini in this recipe! 🙂 It acts as a binder instead of eggs, but also replaces butter in this cookie recipe. If you swap out a bit of tahini, the granulated sugar can be reduced by a few tablespoons, as almond butter is naturally sweeter. 

**helps the cookies spread since tahini is so thick

Keyword chocolate, chocolate chunk cookies, cookies, tahini, vegan