If you’re a fan of tahini, you will LOVE these chewy vegan tahini cookies. I knew from the first bite that this recipe was a winner, but I couldn’t decide which version of these cookies I liked best: classic, coated in sesame seeds, or with chocolate chunks. So I figured why not share all three?
Option 1 – Classic Chewy Tahini Cookies
Made with just 6 simple ingredients: tahini, brown sugar, vanilla, flour, baking soda and salt. They’re chewy, melt-in-your-mouth, and caramelized. What more could you want in a cookie?
Option 2 – Coated in Sesame Seeds
Since tahini is just sesame seed butter, I figured I’d take it one step further and coat the cookies in more sesame. The result? AMAZING. They taste like sesame snaps in cookie form.
Option 3 – With Dark Chocolate Chunks
Simply because chocolate makes everything better! You may already know from my Salted Dark Chocolate Tahini Caramels that I love tahini combined with dark chocolate. If you’ve never tried it, I highly recommend you give it a go!
Can’t decide which option to go with? Try all three! Whenever I bake these, I leave some plain, roll a few in sesame seeds, and then chop up a bit of my favourite dark chocolate block to add to the rest!
Chewy Tahini Cookies – 3 Ways!
These vegan tahini cookies are made with just 6 simple ingredients. They’re chewy, melt-in-your-mouth, and caramelized. Try them plain, rolled in sesame seeds, or with dark chocolate chunks!
- 1/2 cup tahini* (see notes)
- 1/2 cup brown sugar, packed
- 1/2 tsp vanilla extract
- 1/3 cup flour (white or whole wheat pastry flour)
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1-1.5 Tbsp water
- sesame seeds (optional)
- dark chocolate (optional)
Preheat oven to 175C (350F). Line two baking sheets with parchement paper.
To a medium sized mixing bowl, add tahini, packed brown sugar and vanilla. Cream together until smooth.
Add flour, baking soda, and salt. Stir everything together until the dough is uniform but very crumbly. Add 1 tablespoon of water and mix well. If the dough is still too crumbly to roll into balls, add 1/2 tablespoon of water and mix again. (Optional: fold in dark chocolate into the dough).
Scoop the dough using a 1/2 tablespoon and gently roll into balls approximately 2 centimeters in diameter. Place the cookies dough balls onto the two lined baking sheets, making sure to leave plenty of space around each cookie as they spread quite a lot while baking. You do not need to flatten or shape them. (Optional: roll the cookie dough balls in sesame seeds before placing onto the baking tray).
Bake for 7-9 minutes, or until the edges are slightly golden. It is okay if they look underdone in the middle. Remove from oven and allow the cookies to set on the baking trays for at least 5 minutes before very gently transferring to a cooling rack. Enjoy!
- * For best results, make sure the tahini you’re using is creamy, runny and pourable. Certain brands of tahini, or tahini left at the bottom of a jar, can be dry and lacking the fats/oils needed to help these cookies spread.
- Nutritional information is approximate, and does not include the optional sesame seeds and dark chocolate.
Did you enjoy this recipe? Comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!
Craving more sweets? Check out these recipes !