Nut-Free Vegan Tahini Chocolate Chip Cookies

Picture this: golden cookies fresh from the oven, their edges lightly crisp, centers gooey, and chocolate still melty enough to smudge your fingertips. Now imagine all that indulgence made without butter, eggs, or nuts—just pure, plant-based magic. Nut-Free Vegan Tahini Chocolate Chip Cookies are the answer to cookie cravings for anyone who wants a dairy-free, nut-free treat that doesn’t compromise on flavor or texture. Trust me, these are cookies you’ll want to bake on repeat.

Behind the Recipe

This recipe was born out of necessity—friends with nut allergies and vegan lifestyles deserved a cookie that was just as rich and satisfying as any traditional batch. The secret? Tahini. Made from ground sesame seeds, tahini provides that creamy, nutty flavor without a single nut in sight. After a few rounds of testing, I found the perfect balance of chewy centers, crisp edges, and melty chocolate goodness that tastes every bit as decadent as the classic version.

Recipe Origin or Trivia

Tahini has been used for centuries in Middle Eastern cuisine, often found in savory dishes like hummus and baba ghanoush. But in recent years, bakers worldwide have discovered its magic in sweets—adding richness and depth to everything from brownies to ice cream. When combined with chocolate, tahini creates a beautiful harmony of flavors, making it a natural fit for modern vegan baking.

Why You’ll Love Nut-Free Vegan Tahini Chocolate Chip Cookies

These cookies will quickly become your new go-to for more reasons than one.

Versatile: Perfect for after-school snacks, potlucks, or late-night cravings.

Budget-Friendly: Made with pantry staples you likely already have.

Quick and Easy: Ready in under 30 minutes, no complicated steps required.

Customizable: Add coconut flakes, dried fruit, or swap chocolate for carob chips.

Crowd-Pleasing: Both vegans and non-vegans will devour them.

Make-Ahead Friendly: Dough can be chilled or frozen for fresh-baked cookies anytime.

Great for Leftovers: Store well and taste even better the next day.

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Chef’s Pro Tips for Perfect Results

To make your cookies bakery-perfect, keep these tricks in mind:

• Stir tahini well before using since it can separate into oil and paste.
• Don’t skip chilling the dough—it prevents spreading and enhances flavor.
• Use high-quality chocolate chips or chunks for the richest taste.
• Slightly underbake to keep centers chewy.
• Sprinkle with sea salt before baking for that irresistible sweet-salty bite.

Kitchen Tools You’ll Need

You’ll only need a handful of basics:

Mixing Bowls: For combining wet and dry ingredients.

Whisk and Spatula: To mix smoothly and fold in chocolate chips.

Baking Sheet: A must for perfectly baked cookies.

Parchment Paper: Prevents sticking and helps with cleanup.

Cookie Scoop: Ensures evenly sized cookies.

Ingredients in Nut-Free Vegan Tahini Chocolate Chip Cookies

These simple ingredients come together for chewy, gooey perfection.

1. Tahini: 1/2 cup, provides a nutty, creamy base without actual nuts.
2. Coconut Oil: 1/4 cup (melted), adds richness and helps with texture.
3. Brown Sugar: 1/2 cup, gives moisture and a caramel-like depth.
4. Granulated Sugar: 1/4 cup, balances sweetness and crisp edges.
5. Non-Dairy Milk: 3 tablespoons, helps bind the dough.
6. Vanilla Extract: 1 teaspoon, for warmth and aroma.
7. All-Purpose Flour: 1 1/4 cups, provides structure.
8. Baking Soda: 1/2 teaspoon, ensures rise and tenderness.
9. Salt: 1/4 teaspoon, balances sweetness.
10. Vegan Chocolate Chips: 1 cup, the melty star of the show.

Ingredient Substitutions

Don’t have something on hand? Try these swaps:

Tahini: Sunflower seed butter works just as well.

Coconut Oil: Substitute with canola oil or vegan butter.

Brown Sugar: Use coconut sugar for a less processed option.

All-Purpose Flour: A gluten-free blend can be used for a GF version.

Vegan Chocolate Chips: Try chopped dark chocolate or carob chips.

Ingredient Spotlight

Tahini: Its subtle nuttiness enhances sweetness without overpowering, while keeping the recipe nut-free.

Vegan Chocolate Chips: These melt into puddles of rich chocolate, making every bite irresistible.

Instructions for Making Nut-Free Vegan Tahini Chocolate Chip Cookies

These cookies are easy to whip up—just follow these steps.

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk together tahini, melted coconut oil, brown sugar, granulated sugar, non-dairy milk, and vanilla until smooth.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking soda, and salt.
4. Assemble the Dish:
   Gradually fold the dry ingredients into the wet mixture until a dough forms. Stir in chocolate chips.
5. Cook to Perfection:
   Scoop dough into balls and place on the prepared baking sheet. Bake 10–12 minutes until edges are golden.
6. Finishing Touches:
   Cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Serve and Enjoy:
   Enjoy warm with gooey chocolate, or store for later indulgence.

Texture & Flavor Secrets

These cookies hit the perfect balance: crisp edges, chewy middles, and pockets of molten chocolate. The tahini adds a subtle earthiness that complements the sweetness, while the coconut oil ensures a rich, buttery texture without actual butter.

Cooking Tips & Tricks

Make these even better with a few tricks:

• Use a cookie scoop for uniform baking.
• Bake one tray at a time for even results.
• Chill dough for 30 minutes for thicker cookies.

What to Avoid

Here’s what not to do:

• Overmixing the dough—it can make cookies tough.
• Overbaking—they should look slightly underdone when pulled out.
• Skipping the parchment paper—cookies may stick and spread unevenly.

Nutrition Facts

Servings: 16 cookies
Calories per serving: 190

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Make-Ahead and Storage Tips

This dough can be chilled for up to 48 hours or frozen in scooped portions for up to 2 months. Baked cookies stay fresh in an airtight container for 5 days. For fresh-from-the-oven goodness, warm them in the microwave for 10 seconds.

How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies

Serve with a cold glass of oat milk, crumble into ice cream sundaes, or sandwich with vegan frosting for a decadent treat. They’re also wonderful paired with coffee or tea for an afternoon pick-me-up.

Creative Leftover Transformations

Leftover cookies? Get creative:

• Crumble over vegan yogurt or smoothie bowls.
• Use as a base for vegan cookie crusts.
• Layer into parfaits with fruit and coconut whipped cream.

Additional Tips

Keep these in mind for flawless cookies:

• Store tahini upside down to keep it mixed.
• Add an extra tablespoon of non-dairy milk if dough feels dry.
• For bakery-style cookies, press extra chocolate chips on top before baking.

Make It a Showstopper

For an Instagram-worthy look, sprinkle cookies with flaky sea salt before baking and serve stacked high on a rustic wooden board with a drizzle of melted chocolate on the side.

Variations to Try

Get creative with these twists:

• Double Chocolate: Add 2 tablespoons cocoa powder for a richer cookie.
• Oatmeal Tahini: Mix in rolled oats for extra chew.
• Spiced Cookie: Add cinnamon and cardamom for warmth.
• Chunky Mix: Stir in dried cranberries or coconut flakes.
• Espresso Boost: Add 1 teaspoon espresso powder for a mocha vibe.

FAQ’s

Q1: Can I make these gluten-free?

A1: Yes, just substitute with a gluten-free all-purpose blend.

Q2: Do I need to chill the dough?

A2: It’s optional, but chilling helps with flavor and prevents spreading.

Q3: Can I substitute sunflower seed butter?

A3: Yes, it works perfectly as a nut-free alternative.

Q4: How do I keep cookies soft?

A4: Store with a slice of bread in the container to keep moisture.

Q5: Can I freeze the baked cookies?

A5: Yes, for up to 2 months. Thaw at room temp before serving.

Q6: Can I use maple syrup instead of sugar?

A6: No, it will make the dough too wet. Stick to granulated sweeteners.

Q7: Do these taste like sesame?

A7: They have a mild, nutty flavor that pairs beautifully with chocolate.

Q8: Can I make them oil-free?

A8: Try replacing coconut oil with applesauce, but texture will be softer.

Q9: What’s the best non-dairy milk to use?

A9: Oat or almond milk works well, but any variety is fine.

Q10: Are these kid-friendly?

A10: Absolutely—they’re safe for nut-free schools and loved by little hands.

Conclusion

Nut-Free Vegan Tahini Chocolate Chip Cookies prove that indulgence doesn’t require butter, eggs, or nuts. With their gooey centers, melty chocolate, and hint of sesame richness, these cookies deliver big on flavor and comfort. Bake a batch, share with friends, or keep them all to yourself—either way, they’re worth every bite.

watch how to make Nut-Free Vegan Tahini Chocolate Chip Cookies