If you’re looking for a cookie that checks all the boxes—chewy, chocolatey, and allergen-friendly—these Nut-Free Vegan Tahini Chocolate Chip Cookies are about to become your new go-to treat. With their irresistible combination of rich tahini, melty dairy-free chocolate chips, and a perfectly tender crumb, each bite delivers a sweet moment of pure bliss. The best part? You won’t find a single nut, egg, or dairy product here, making them perfect for sharing with friends and family, no matter their dietary needs. Every element in this recipe comes together to create a cookie that’s as comforting as it is exciting, and I can’t wait for you to fall in love with them, too.
Ingredients You’ll Need
The beauty of Nut-Free Vegan Tahini Chocolate Chip Cookies lies in their simplicity—each ingredient is carefully chosen to deliver flavor, texture, and that classic cookie satisfaction. Here’s what makes these cookies so special:
- Tahini: Adds a luscious, nutty depth and keeps the cookies moist without any nuts.
- Coconut oil (melted): Brings a subtle richness and helps achieve that irresistibly soft, chewy texture.
- Brown sugar: Sweetens the dough and ensures the cookies turn out beautifully tender.
- Non-dairy milk (such as oat or soy): Binds the ingredients while keeping things dairy-free and creamy.
- Vanilla extract: Enhances all the other flavors with warm, sweet undertones.
- All-purpose flour: Provides structure and that classic cookie bite.
- Baking soda: Gives just enough lift for a soft, thick cookie.
- Salt: Balances sweetness and brings out the best in the chocolate and tahini.
- Dairy-free chocolate chips: The star mix-in for gooey, melty pools of chocolate in every bite.
How to Make Nut-Free Vegan Tahini Chocolate Chip Cookies
Step 1: Preheat and Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup a breeze. This simple step sets you up for cookie success from the get-go.
Step 2: Whisk Wet Ingredients
Grab a large mixing bowl and whisk together the tahini, melted coconut oil, brown sugar, non-dairy milk, and vanilla extract. Make sure your tahini is well stirred—this ensures your dough will be smooth and consistent, with no oily or dry patches. The mixture should look creamy and inviting, almost like caramel.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, and salt together. This helps distribute the leavening and salt evenly, so every cookie bakes up with just the right amount of rise and flavor. No one wants a bite of baking soda, trust me!
Step 4: Mix Wet and Dry
Gradually add the dry ingredients to your wet mixture, stirring gently until a soft dough forms. Don’t overmix—just go until everything is combined and you have a dough that holds together. This is where the magic starts, as the tahini and coconut oil work their wonders.
Step 5: Fold in Chocolate Chips
Gently fold in the dairy-free chocolate chips, making sure they’re evenly distributed for maximum chocolatey goodness in every cookie. If you’re a real chocolate lover, sneak in a few extra chips—no judgment here!
Step 6: Scoop and Shape
Scoop out tablespoon-sized portions of dough and place them about 2 inches apart on your prepared baking sheet. The dough will be soft, but that’s exactly what you want. Use your fingers to gently flatten the tops—this helps create those classic cookie cracks and ensures even baking.
Step 7: Bake to Perfection
Bake the cookies for 10 to 12 minutes, or until the edges are just golden but the centers still look a bit soft. They’ll continue to set as they cool, so don’t overbake! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This patience pays off with the perfect chewy texture.
How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies
Garnishes
For a special touch, sprinkle a tiny pinch of flaky sea salt over the warm cookies right out of the oven—this elevates the chocolate and tahini flavors beautifully. You can also drizzle a bit of melted dairy-free chocolate on top for an extra-decadent finish.
Side Dishes
Pair these cookies with a glass of cold oat or almond milk for a classic, dunk-worthy experience. They also go wonderfully with a hot cup of coffee or tea, making them the perfect treat for any time of day.
Creative Ways to Present
Stack the cookies high on a pretty plate for a cozy afternoon snack setup, or tuck a few into a gift box lined with parchment for a thoughtful homemade gift. You can even sandwich a scoop of vegan ice cream between two Nut-Free Vegan Tahini Chocolate Chip Cookies for an unforgettable dessert!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days—if they last that long! The tahini helps retain moisture, so you don’t have to worry about them drying out too quickly.
Freezing
If you want to prolong the cookie joy, these freeze perfectly. Place cooled cookies in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months and are easy to grab whenever a craving strikes.
Reheating
To bring your Nut-Free Vegan Tahini Chocolate Chip Cookies back to their just-baked glory, pop them in a 300°F (150°C) oven for 3 to 5 minutes, or microwave for 10 to 15 seconds. This revives the gooey chocolate chips and soft texture in no time.
FAQs
Can I use a different oil instead of coconut oil?
Yes, you can swap in another neutral oil like sunflower or canola if you prefer. Keep in mind that coconut oil adds a subtle richness, but the cookies will still turn out deliciously chewy with other oils.
Is there a gluten-free option for these cookies?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free blend (make sure it includes xanthan gum if needed). The texture may be a little different, but you’ll still get a fantastic nut-free vegan tahini chocolate chip cookie.
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it covered in the fridge for up to 48 hours before baking. Chilling the dough actually makes the cookies a bit thicker and enhances the flavors—win-win!
What’s the best way to ensure my tahini mixes in smoothly?
Give your tahini a really good stir before measuring, so the oil and solids are fully combined. If your tahini is extra thick, you can warm it slightly to make mixing easier and ensure a smooth cookie dough.
Are these cookies suitable for kids with nut allergies?
Yes! Since tahini is made from sesame seeds and contains no nuts, these cookies are a fantastic, safe treat for those with nut allergies. Always double-check your ingredients for cross-contamination to be sure.
Final Thoughts
If you haven’t tried Nut-Free Vegan Tahini Chocolate Chip Cookies yet, you’re in for such a treat. They’re wonderfully easy, allergy-friendly, and utterly delicious—perfect for sharing or keeping all to yourself. Give them a try, and don’t be surprised if they become your new favorite cookie recipe!
Print
Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these Nut-Free Vegan Tahini Chocolate Chip Cookies, a perfect plant-based treat that combines creamy tahini with rich dairy-free chocolate chips. These cookies are free from nuts and eggs, making them an ideal dessert for vegans and those with nut allergies. With a soft, chewy texture and a hint of vanilla, they are easy to make and perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup tahini (well-stirred)
- 1/4 cup coconut oil (melted)
- 3/4 cup brown sugar (lightly packed)
- 1/4 cup non-dairy milk (such as oat or soy)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix wet ingredients: In a large bowl, whisk together the well-stirred tahini, melted coconut oil, brown sugar, non-dairy milk, and vanilla extract until the mixture is smooth and creamy, ensuring even consistency.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Make the cookie dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Add chocolate chips: Fold in the dairy-free chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
- Shape the cookies: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet. Gently flatten the tops with your fingers for even baking and cookie shape.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges turn just golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure the tahini is well-stirred before measuring for a smooth texture in the dough.
- These cookies are best enjoyed within a few days and can be stored in an airtight container at room temperature to maintain freshness.
- For thicker cookies, chill the dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
