If you’re craving vegan treats that satisfy even the most discerning sweet tooth, you’ve got to try these Nut-Free Vegan Tahini Chocolate Chip Cookies. They are rich, chewy, and perfect for anyone with nut allergies or dietary restrictions. Combining the creamy, slightly savory flavor of tahini with melty chocolate chips, these cookies offer the ultimate balance of taste and texture in every bite. Whether you need a quick snack or a show-stopping dessert, this recipe promises all the indulgence without any nuts, making it an allergy-friendly favorite for all to enjoy.
Why You’ll Love This Recipe
- Perfect allergy-friendly option: Made without nuts, these cookies are safe and delicious for those with nut sensitivities.
- Rich tahini flavor: The tahini adds a subtle, nutty richness without the heaviness of actual nuts.
- Chewy texture: These cookies strike a wonderful balance between soft and chewy, ideal for satisfying cookie cravings.
- Vegan and guilt-free: No eggs or dairy here, so everyone can indulge without compromising their dietary choices.
- Simple to make: Straightforward ingredients and easy steps that make baking a breeze—even for beginners.
Ingredients You’ll Need
The beauty of these Nut-Free Vegan Tahini Chocolate Chip Cookies lies in the simplicity and quality of their ingredients. Each plays a crucial role in flavor development, texture, or appearance, creating a harmonious cookie that tastes as good as it looks.
- All-purpose flour: The base that gives structure and softness to the cookies.
- Baking soda: Helps the cookies rise just enough for a tender but chewy bite.
- Sugar: Provides sweetness and contributes to the chewy texture; a combination of brown and white sugar works best.
- Tahini: Adds creaminess, a subtle nutty flavor, and keeps the cookies moist.
- Plant-based milk: Keeps the dough moist and helps bind ingredients together.
- Vanilla extract: Elevates the flavor with sweet, warm notes.
- Chocolate chips: The irresistible melty pockets of sweetness throughout each cookie.
- Flaxseed meal: Acts as an egg substitute, helping with binding and moisture retention.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
Variations for Nut-Free Vegan Tahini Chocolate Chip Cookies
One of the best parts about this recipe is how easily it can be adapted to suit your flavor preferences or pantry staples. Feel free to mix and match ingredients or tweak the recipe to keep things exciting while still enjoying the core goodness of these cookies.
- Oat flour swap: Replace all-purpose flour with oat flour for a chewier texture and gluten-free option.
- Dark chocolate chunks: Use chunks instead of chips for bigger pockets of gooey chocolate.
- Spiced delight: Add cinnamon, cardamom, or a pinch of chili powder for a warming twist.
- Seed butter variation: Swap tahini for sunflower seed butter to experiment with a different but still nut-free flavor.
- Sweetener alternatives: Use maple syrup or coconut sugar for a hint of natural sweetness and depth.
How to Make Nut-Free Vegan Tahini Chocolate Chip Cookies
Step 1: Prepare the flax egg
Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl and let it sit for about 5 minutes until it thickens. This flax egg will help bind the cookies while keeping them vegan.
Step 2: Mix dry ingredients
In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. These dry ingredients create the perfect base for the cookies’ texture and flavor.
Step 3: Combine wet ingredients
In a separate large bowl, mix 1/3 cup tahini, the prepared flax egg, 1/3 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 cup plant-based milk, and 1 teaspoon vanilla extract until smooth and creamy.
Step 4: Form the cookie dough
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender and chewy.
Step 5: Fold in chocolate chips
Gently fold in 1/2 cup vegan chocolate chips, making sure they’re evenly distributed throughout the dough for delightful chocolatey bites in every cookie.
Step 6: Bake to perfection
Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a lined baking tray about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up perfectly while staying chewy inside.
Pro Tips for Making Nut-Free Vegan Tahini Chocolate Chip Cookies
- Use room temperature ingredients: Ensures smooth mixing and consistent dough texture.
- Don’t overbake: Baking just until the edges are golden keeps the cookies soft and chewy.
- Chill the dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Quality tahini matters: Use a smooth, well-stirred tahini for the best flavor and texture.
- Customize sweetness: Adjust sugar quantities based on your taste or the sweetness of your chocolate chips.
How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top right after baking to contrast the sweetness beautifully. Or dust with a bit of powdered sugar for a pretty, festive look.
Side Dishes
Pair cookies with a warm cup of almond or oat milk latte, herbal tea, or a chilled glass of your preferred plant-based milk for a truly comforting experience.
Creative Ways to Present
Serve the cookies alongside vegan ice cream sandwiches or break them into chunks as a topping over dairy-free yogurt or smoothie bowls for an extra indulgence.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 4 days. This keeps them soft, chewy, and ready for a quick snack anytime.
Freezing
Place cookie dough balls on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. You can bake fresh batches directly from frozen, adding a couple of minutes to the baking time.
Reheating
Warm cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to bring back their soft, melty chocolate goodness.
FAQs
Are these cookies really nut-free?
Yes, the recipe uses tahini made from sesame seeds and contains no tree nuts or peanuts, making it safe for those with nut allergies.
Can I substitute tahini with something else?
Absolutely! Sunflower seed butter or pumpkin seed butter are great nut-free alternatives that provide similar creaminess and flavor.
Do these cookies freeze well after baking?
Yes, you can freeze fully baked cookies in an airtight container for up to 2 months without losing their texture or flavor.
What if I don’t have flaxseed meal for the egg substitute?
You can try chia seeds ground into a meal or use a commercial egg replacer designed for baking to achieve similar binding results.
Can this recipe be made gluten-free?
Yes, by swapping all-purpose flour for a gluten-free flour blend or oat flour, you can enjoy gluten-free Nut-Free Vegan Tahini Chocolate Chip Cookies with a slightly different texture.
Final Thoughts
These Nut-Free Vegan Tahini Chocolate Chip Cookies are a true gem, combining allergy-friendly ingredients with rich, comforting flavors in a chewy cookie form. Whether you’re baking for yourself, loved ones, or friends with dietary restrictions, this recipe delivers something special every time. Don’t wait to give this fabulous treat a try—your sweet tooth will thank you!
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Nut-Free Vegan Tahini Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 22 minutes
- Yield: About 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Nut-free, Vegan
Description
Nut-Free Vegan Tahini Chocolate Chip Cookies are rich, chewy, and perfect for those with nut allergies or dietary restrictions. These allergy-friendly cookies combine the creamy, slightly savory flavor of tahini with melty vegan chocolate chips to deliver the ultimate balance of taste and texture. Easy to make, vegan, and nut-free, they provide a delicious treat everyone can enjoy guilt-free.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 tablespoon flaxseed meal (for flax egg)
- 3 tablespoons water (for flax egg)
- 1/3 cup tahini
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup vegan chocolate chips
Instructions
- Prepare the flax egg: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl and let it sit for about 5 minutes until it thickens. This flax egg will help bind the cookies while keeping them vegan.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. These dry ingredients create the perfect base for the cookies’ texture and flavor.
- Combine wet ingredients: In a separate large bowl, mix 1/3 cup tahini, the prepared flax egg, 1/3 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 cup plant-based milk, and 1 teaspoon vanilla extract until smooth and creamy.
- Form the cookie dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender and chewy.
- Fold in chocolate chips: Gently fold in 1/2 cup vegan chocolate chips, making sure they’re evenly distributed throughout the dough for delightful chocolatey bites in every cookie.
- Bake to perfection: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a lined baking tray about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up perfectly while staying chewy inside.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent dough texture.
- Don’t overbake; baking just until the edges are golden keeps the cookies soft and chewy.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use a smooth, well-stirred tahini for best flavor and texture.
- Adjust sugar quantities based on your taste or the sweetness of your chocolate chips.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg