Description
These Vegan Tahini Chocolate Chip Cookies are a delightful twist on traditional cookies, combining nutty tahini and rich chocolate in a soft, chewy vegan treat. Made without butter and using vegan Greek-style yogurt and miso for depth of flavor, these cookies are perfect for those seeking a dairy-free, egg-free indulgence. With a crisp edge and tender middle, studded with bittersweet dark chocolate chunks and vegan chocolate chips, they offer a wonderful balance of taste and texture.
Ingredients
Scale
Wet Ingredients
- 240 g runny light tahini (room temperature)
- 200 g light brown sugar
- 80 g vegan Greek-style yogurt (room temperature)
- 1 tablespoon vanilla extract
- 3 tablespoons non-dairy milk (oat, soy, or almond)
- 4 teaspoons white miso (shiro miso/sweet miso)
Dry Ingredients
- 150 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt (plus extra for garnish)
Chocolate and Toppings
- 100 g bittersweet dark chocolate (cut into chunks)
- 100 g vegan chocolate chips
- 2 tablespoons sesame seeds (optional)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F) to ensure even baking.
- Mix wet ingredients: In a large mixing bowl, combine the runny tahini, light brown sugar, vegan Greek-style yogurt, vanilla extract, non-dairy milk, and white miso. Use an electric hand mixer to whisk the mixture for 1-2 minutes until smooth and well combined.
- Add dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into the wet mixture. Using a rubber spatula, fold the dry ingredients into the wet mixture gently until the dough is almost fully combined but still slightly streaky.
- Add chocolate: Incorporate about three-quarters of the bittersweet dark chocolate chunks and vegan chocolate chips into the dough by folding them evenly. If the dough feels especially sticky or soft, refrigerate it for 15 minutes to firm it up for easier handling.
- Shape: Using a cookie scoop, portion out dough for 14 cookies. Roll each portion into balls with your hands, washing your hands periodically to manage the stickiness. Place the cookie dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Garnish: Sprinkle the tops of the cookie dough balls with sesame seeds if using. Press the remaining reserved chocolate chunks and chocolate chips onto the tops of the cookies for decoration.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes or until the edges turn golden. Once done, remove from the oven and if desired, use a large cookie cutter to gently round the edges. Let the cookies cool on the baking tray for about 5 minutes before transferring to a wire rack.
- Store: After cooling completely, place the cookies in an airtight container or ziplock bag. They will stay fresh at room temperature for up to 5 days. For longer storage, freeze them for up to one month and allow them to defrost at room temperature for a couple of hours before serving.
Notes
- Use runny light tahini at room temperature to ensure smooth incorporation into the dough.
- Light brown sugar adds moisture and a subtle caramel flavor; you can substitute with organic light brown sugar if preferred.
- Vegan Greek-style yogurt adds creaminess and helps with the texture of the cookie; ensure it is at room temperature for even mixing.
- White miso adds a unique umami flavor and balances sweetness; don’t substitute with darker miso varieties that have a stronger taste.
- If dough is too sticky, refrigerate before shaping to make handling easier.
- For a nutty crunch and extra flavor, sesame seeds are optional but recommended as topping.
- Store baked cookies properly to maintain freshness and texture.
