Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
If you’ve ever thought that vegan cookies with rich, nutty flavor couldn’t be both indulgent and simple, wait until you try this Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe. These cookies bring together the creamy depth of tahini and the sweet burst of dairy-free chocolate chips for a soft, chewy treat that’s completely free from nuts but full of heartwarming goodness. Perfect for sharing with friends or sneaking a few bites yourself, this recipe is a delightful game-changer for anyone craving a wholesome, allergy-conscious sweet snack.
Ingredients You’ll Need
Each ingredient in this Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe plays an essential role in creating the perfect harmony of taste and texture. From tahini’s creamy base to the subtle sweetness of brown sugar and maple syrup, every element is chosen to deliver that perfect balance.
- 1 cup tahini (sesame seed paste): Provides a rich, nutty foundation that creates a moist, tender cookie without any tree nuts.
- 3/4 cup brown sugar: Adds deep caramel notes and helps keep the cookies chewy and soft.
- 1/4 cup maple syrup: Brings natural sweetness with a hint of complexity and moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic undertones.
- 1 1/4 cups all-purpose flour: The structure-builder that keeps the cookies delightfully chewy.
- 1/2 teaspoon baking soda: A leavening agent that helps the cookies rise and maintain a light texture.
- 1/4 teaspoon salt: Balances sweetness and highlights the tahini’s natural nuttiness.
- 3/4 cup dairy-free chocolate chips: The star ingredient for sweet, melty pockets of chocolate throughout each bite.
How to Make Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
First things first, set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the tray without sticking or breaking, making cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the tahini, brown sugar, maple syrup, and vanilla extract. You’ll want a smooth, creamy mixture where the sugars start to dissolve into the tahini, bringing out that signature luscious texture that anchors this recipe.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, sift the all-purpose flour, baking soda, and salt together. Sifting helps to evenly distribute the baking soda and salt while lightening the flour for a tender crumb in every cookie.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet tahini mixture, stirring until just combined. Avoid overmixing here; you want a dough that is homogenous but still tender enough to yield soft cookies, not tough ones.
Step 5: Fold in Dairy-Free Chocolate Chips
Gently fold in the chocolate chips so that they’re distributed evenly. These melty chunks will create those delicious pockets of chocolate that make every bite irresistible.
Step 6: Portion the Dough
Use a tablespoon to scoop dough onto your parchment-lined baking sheet, spacing each mound about 2 inches apart. This spacing allows the cookies enough room to spread without merging into one another.
Step 7: Bake to Perfection
Bake your cookies for 10 to 12 minutes until the edges turn golden but the centers remain delectably soft. This slight underbake is intentional to give them that perfect chewy texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time helps them firm up just a bit while still being soft inside—absolutely perfect for devouring fresh or saving for later.
How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
Garnishes
Sprinkling a tiny pinch of flaky sea salt on top of warm cookies just as they come out of the oven can elevate the flavors beautifully, emphasizing the sweetness of the chocolate and the tahini’s depth.
Side Dishes
Pair these cookies with a chilled glass of almond milk or your favorite plant-based milk for a nostalgic, cozy combination. They also accompany a warm cup of herbal or spiced tea splendidly during afternoon breaks.
Creative Ways to Present
Make a special treat by sandwiching a scoop of vegan ice cream between two cookies for a homemade ice cream sandwich. Another fun idea is to drizzle melted dairy-free dark chocolate on top for added visual appeal and decadence.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Nut-Free Vegan Tahini Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, perfect for midweek cravings or last-minute guests.
Freezing
If you want to keep these cookies longer, freeze them in a sealed container or freezer bag. They hold up well frozen for up to two months, so you can always have a batch ready to thaw and enjoy whenever the mood strikes.
Reheating
To bring your cookies back to life after storage, gently warm them in a 300°F oven for 5 minutes or pop them in the microwave for about 10 seconds. This will restore that fresh-baked softness and melty chocolate experience.
FAQs
Are these cookies truly nut-free if they contain tahini?
Tahini is made from sesame seeds, which are seeds, not nuts, so this recipe is safe for those with nut allergies but not sensitivities to seeds. Always double-check ingredient labels for potential cross-contamination if allergies are severe.
Can I substitute the all-purpose flour for a gluten-free option?
Yes! You can substitute with a 1-to-1 gluten-free flour blend that includes xanthan gum for texture. Keep in mind the baking time and texture might vary slightly depending on your blend.
What if I don’t have maple syrup; can I use another liquid sweetener?
Absolutely! Agave syrup or coconut nectar can work as great substitutes, although they may subtly alter the final flavor. Avoid thin sweeteners like simple syrup as they might change the dough consistency too much.
Can I add nuts or seeds to this cookie recipe?
While you can add seeds like pumpkin or sunflower seeds for crunch, adding nuts would defeat the nut-free purpose of this recipe. For those avoiding nuts, sticking with tahini and chocolate chips is a safe and tasty bet.
How do I make sure my cookies stay soft and chewy?
The key is not to overbake and to remove the cookies from the oven once the edges are just golden while centers still look slightly underbaked. Letting them cool on the baking sheet also helps set that soft texture.
Final Thoughts
Trying this Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe will open your eyes to how simple and delicious allergy-conscious baking can be. With every soft, chocolate-studded bite, you’ll rediscover a perfect balance of wholesome ingredients and indulgent flavor. Trust me, these cookies will quickly become a beloved favorite in your baking repertoire, ready to brighten snack times and gatherings alike.
Print
Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegan
Description
Deliciously soft and chewy Nut-Free Vegan Tahini Chocolate Chip Cookies made with wholesome ingredients like tahini, brown sugar, and dairy-free chocolate chips. Perfect for those avoiding nuts and dairy, this recipe delivers a rich, subtly nutty flavor with a satisfying chocolatey bite.
Ingredients
Wet Ingredients
- 1 cup tahini (sesame seed paste)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, whisk together the tahini, brown sugar, maple syrup, and vanilla extract until the mixture is smooth and creamy.
- Prepare dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution and avoid clumps.
- Combine wet and dry: Gradually add the dry ingredients into the wet tahini mixture, stirring until just combined and no flour pockets remain.
- Add chocolate chips: Fold the dairy-free chocolate chips evenly into the cookie dough to spread the chocolate throughout each cookie.
- Scoop dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers are still soft, ensuring a chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- Ensure to use dairy-free chocolate chips to keep the recipe vegan and allergy-friendly.
- If tahini is very thick, you can slightly warm it to make mixing easier.
- Don’t overbake; cookies will firm up as they cool for the perfect chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
