Crispy edges with a soft centre – these vegan Tahini Chocolate Chunk Cookies will be your new favourite treat. Puddles of melted dark chocolate in an earthy tahini cookie dough, every bite is more delicious than the next.
Tahini is one of my favourite ways to add a little depth to chocolate chunk cookies. Tahini has a very earthy flavour with a subtle bitterness – perfect to pair with a sweet cookie. If your favourite cookie is a chocolate chip cookie and you’re looking to shake things up a bit try these Vegan Tahini Chocolate Chunk Cookies.
Why you’ll love these cookies:
- Quick and easy to make.
- Can be baked from frozen.
- Chewy centre with perfectly crispy edges.
Top tips for making vegan cookies:
- Beat the butter and sugar well. Part of making the perfect cookie is beating butter and sugar well. Let the butter come to room temperature before beating it with the sugar for easier combining.
- Don’t over-mix the dough. Be careful about how much you’re mixing the cookie dough, over mixing flour will promote gluten development and can lead to a tough cookie.
- Use a cookie scoop. For even cookies that bake at the same time, a cookie scoop is perfect! A simple tool that keeps cookie dough balls all a similar size. Alternatively you can weigh out the cookie dough.
- Bake for 11-12 minutes. You’ll think the cookies aren’t fully baked but we promise you they are. They continue to bake on the baking sheet after being removed from the oven. Plus they give you that perfectly fudgy centre.
- Make perfectly round cookies with a cookie cutter. For perfectly round cookies, take a cookie cutter larger than the baked cookies place it over the cookie and scoot it until it’s perfectly round. A trick we learned from Cloudy Kitchen.
How to make Tahini Chocolate Chunk Cookies:
Vegan Tahini Chocolate Chunk Cookies
Crispy edges with a soft centre – these vegan Tahini Chocolate Chunk Cookies will be your new favourite treat. Puddles of melted dark chocolate in an earthy tahini cookie dough, every bite is more delicious than the next.
Print Pin ItServings: 12 cookies
Ingredients
- 40 g tahini
- 35 g vegan butter, melted
- 85 g granulated sugar
- 65 g brown sugar
- 1 tsp vanilla extract
- 1 flax egg, 1 tbsp flaxseed + 3 tbsp lukewarm water
- 150 g (1¼ cup) all-purpose flour
- 1½ tsp baking soda
- pinch kosher salt
- 60 g chocolate, chopped
- 25 g sesame seeds
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Combine tahini, malted butter, granulated sugar, and brown sugar in a medium-sized bowl. Using a rubber spatula mix for 3-5 minutes or until the sugar is fully incorporated into the butter and tahini. Stir in vanilla extract and flax egg.
- Fold all-purpose flour, baking soda, and salt into the wet mixture using a spatula until no dry flour remains.
- Mix the chopped chocolate and sesame seeds into the cookie dough.
- Using a cookie scoop, scoop cookie dough onto prepared baking sheet, leaving about 2 inches between each mound as the cookies with spread when baking.
- Bake in preheated oven for 11 minutes or until just golden around the edges.
- Sprinkle with salt immediately out of the oven. Let rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.
Video
Pin it for later:
