Vegan Tahini Chocolate Chips Cookies

These healthy-ish vegan and gluten-free tahini cookies are quick to make, free of oil and refined sugar - yet crispy, sweet and chocolaty!

I like to use nut butters in baked goods as a substitute for margarine, butter and oil - like in my Cherry Almond Cake. Baking with tahini or sesame paste produces similarly great baking results and is a good alternative, especially for those of you with a nut allergy.

The delicious gluten-free tahini cookies with chocolate chips are crispy to the bite, pleasantly sweet and have a bit of a caramel flavour - and a much healthier alternative to standard chocolate cookies.

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Which Tahini is The Best?
Ingredient Notes
FAQ
More Healthy Baking Recipes
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Fun fact: Tahini is a great natural source of calcium! If you decide to eat the entire batch of cookies all on your own in one day (which I obviously don't recommend!), you will have almost covered your daily calcium needs.

Which Tahini is The Best?

There are differences in the way tahini or sesame paste is produced, which can lead to significant differences in color and especially flavor. Depending on the variety, sesame paste can have a slight to strong bitter taste, which is particularly important to bear in mind when making sweet tahini recipes.

Tahini can be made from hulled or unhulled sesame seeds. For white sesame paste, the outer husk of the sesame seeds is removed. Dark tahini made from unhulled sesame seeds contains the components of the husk and therefore also more fiber and nutrients. However, unhulled tahini also tastes much stronger. Some manufacturers roast the sesame seeds before grinding them, which enhances the flavor.

If you are unsure of what brand to buy, check out this tahini review by Minimalist Baker.

Ingredient Notes

TAHINI: Read my comments in the section above. Instead of tahini, you can also use a nut butter of your choice, which will of course affect the taste of the cookies.

COCONUT SUGAR & MAPLE SIRUP: They provide the necessary sweetness and a great caramel note that balances out the slightly bitter taste of the tahini.

VANILLA EXTRACT: You can also use fresh vanilla. Don't skip, as it enhances the flavour of the cookies.

OAT FLOUR: You can make your own oatmeal in no time at all! Simply grind rolled oats finely using a food processor or (immersion) blender. If you want it to be gluten-free, make sure to use gluten-free oats.

PLANT MILK: The choice is yours! Use a gluten-free milk alternative if you want the cookies to be gluten-free.

CHOCOLATE CHIPS: Be sure to check the list of ingredients when you buy them. Dark chocolate does not always mean vegan! You can also use finely chopped vegan chocolate for the recipe.

FAQ

Can I use almond butter instead of tahini?

Yes, of course. You can use any (runny) nut butter you like. Just keep in mind that the type of nut butter will alteer the taste of the cookies.

I don't have coconut sugar on hand, what can I use instead?

You can use raw cane sugar as an alternative, as it also has a slightly caramelly note.

How do I best store the cookies?

I recommend storing the cooled tahini cookies in an airtight glass jar or plastic container at room temperature for up to 5 days.

More Healthy Baking Recipes

I hope you’ll give these gluten-free, vegan tahini chocolate chip cookies a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

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