Description
These nut-free vegan tahini chocolate chip cookies are soft, chewy, and rich in flavor. Made without any nuts or animal products, they’re a perfect allergy-friendly treat for everyone to enjoy.
Ingredients
Scale
- 1/2 cup tahini (well-stirred)
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together tahini, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
- Add flour, baking soda, and salt. Stir until a dough forms.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten slightly with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use runny tahini for best texture—avoid thick or dry varieties.
- Cookies will look soft out of the oven but firm up as they cool.
- You can chill the dough for 30 minutes for a thicker cookie if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cookies, tahini cookies, nut-free dessert, dairy-free chocolate chip cookies, egg-free cookies