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
Units
Scale
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