If you have a hankering for something sweet, comforting, and completely allergy-friendly, you are in the right place! This Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe brings together the rich, nutty depth of tahini with sweet, melty chocolate chips for a cookie experience that is truly unforgettable. Each bite is soft, chewy, and lingered with warm sesame tones that make these cookies not just a treat, but a small celebration in every batch. Perfect for anyone avoiding nuts yet craving a decadent, vegan-friendly delight, these cookies prove you don’t have to compromise flavor or texture to enjoy your favorite classic in a wholesome new way.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, letting each ingredient shine and play a vital role in the cookie’s final character. Every element serves a purpose, whether it’s the richness from tahini, the sweetness from brown sugar and maple syrup, or the chocolate chips that provide that delightful bursts of cocoa.
- 1 cup tahini: The sesame seed paste infuses the cookies with a distinctive, creamy nut-free richness that packs a flavor punch.
- 3/4 cup brown sugar: Adds deep caramel sweetness and helps to create a chewy texture.
- 1/4 cup maple syrup: Gives natural sweetness and moistness, balancing tahini’s earthiness perfectly.
- 1 teaspoon vanilla extract: Enhances all the flavors with a subtle warm aromatic note.
- 1 1/4 cups all-purpose flour: Provides structure and the perfect cookie chewiness.
- 1/2 teaspoon baking soda: Helps with the lift and soft crumb of the cookies.
- 1/4 teaspoon salt: Balances sweetness and intensifies all the flavors.
- 3/4 cup dairy-free chocolate chips: The star chocolate element that adds melty pockets of joy.
How to Make Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
Step 1: Prepare the Oven and Baking Sheet
Begin by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring your cookies won’t stick and bake evenly. Preparing the baking sheet upfront means no scrambling when your dough is ready to bake.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the tahini, brown sugar, maple syrup, and vanilla extract until the mixture is smooth and a little glossy. This blend is the flavor foundation, marrying sweet and nutty in a luxuriously creamy base.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together all-purpose flour, baking soda, and salt. Sifting ensures even distribution of the leavening agent and salt, which is key to achieving a light, airy texture in these vegan cookies.
Step 4: Incorporate Dry into Wet
Gradually add the dry ingredients to the wet tahini mixture, stirring gently but thoroughly until combined. Be careful not to overmix; you want a dough that’s cohesive but still tender.
Step 5: Fold in the Chocolate Chips
Now comes the fun part! Fold in the dairy-free chocolate chips evenly throughout the dough, making sure that each cookie will have delightful pockets of melty chocolate in every bite.
Step 6: Shape the Cookies
Use a tablespoon to scoop dollops of the cookie dough onto your prepared baking sheet. Space them about 2 inches apart to give them plenty of room to spread without sticking together.
Step 7: Bake to Perfection
Bake your cookies for 10-12 minutes until the edges turn a lovely golden color while the centers remain soft and chewy. The timing is crucial; you want that perfect balance between tender and hold shape.
Step 8: Cool and Enjoy
Allow the cookies to rest on the baking sheet for 5 minutes after removal from the oven. Then transfer them to a wire rack to cool completely. This step finishes the texture and lets the flavors meld beautifully.
How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
Garnishes
For a little extra flair, sprinkle a tiny pinch of flaky sea salt on the warm cookies just out of the oven. The salt contrasts the sweetness and really elevates the tahini’s savory notes.
Side Dishes
These cookies go wonderfully with a simple glass of almond or oat milk for dipping. A cup of hot herbal tea or rich coffee also pairs beautifully, balancing the cookie’s sweetness while keeping the moment cozy.
Creative Ways to Present
Try stacking your cookies in a cute jar for gifting or presentation at gatherings. You can also sandwich a dollop of dairy-free ice cream between two cookies for an easy, crowd-pleasing vegan treat that’s perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
Store these Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and delicious, perfect for grabbing as a quick snack or dessert.
Freezing
If you want to save some for later, these cookies freeze beautifully. Lay them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag—good for up to 3 months.
Reheating
Warm frozen cookies in the oven at 300°F (150°C) for about 5-7 minutes, or until they’re warmed through and that signature chewy softness returns. Avoid microwaving if possible to keep texture intact.
FAQs
Can I use another seed butter instead of tahini?
While tahini is central to this Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe’s unique flavor, you could experiment with sunflower seed butter as a substitute. However, expect a slightly different taste and texture.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. For a gluten-free version, consider replacing it with a gluten-free flour blend, but adjustments to flour quantity and baking times might be needed.
Can I use a different sweetener than maple syrup?
Maple syrup adds a unique depth and moisture, but you can swap it with agave nectar or brown rice syrup. Keep in mind the flavor profile and consistency may shift slightly.
How do I know when the cookies are done?
You want the edges to turn a golden brown while the centers remain soft to the touch. Overbaking will lead to dry cookies, so keep an eye on them during those last few minutes.
Are these cookies suitable for kids?
Absolutely! These Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe cookies are perfect for children and adults alike, offering a wholesome treat without nuts or dairy, making them great for school snacks or lunchboxes.
Final Thoughts
If you’re craving a treat that’s both comforting and allergy-friendly, you really can’t go wrong with this Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe. It’s a recipe that feels special yet simple, inviting you to bake up a batch and share joy with everyone around you. I hope you love these cookies as much as I do — happy baking!
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Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Nut-Free Vegan Tahini Chocolate Chip Cookies combine the rich, creamy flavor of tahini with sweet dairy-free chocolate chips, creating a soft, chewy treat that’s perfect for anyone avoiding nuts and animal products. With simple ingredients and an easy baking process, these cookies are both delicious and allergen-friendly.
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 the oven: Preheat your 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 the mixture is smooth and well combined.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to remove lumps and evenly distribute the leavening agents.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined without overmixing to maintain a tender texture.
- Fold in chocolate chips: Gently fold the dairy-free chocolate chips into the batter to evenly distribute them throughout the dough.
- Scoop dough onto baking sheet: Use a tablespoon to scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden while the centers remain soft for a chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- You can substitute maple syrup with agave nectar or brown rice syrup for a similar vegan sweetener.
- Ensure the chocolate chips are dairy-free to keep the recipe completely vegan.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to 3 days.
- For crispier cookies, bake a couple of minutes longer, but watch carefully to avoid burning.
