These vegan tahini chocolate cookies are outstanding: moist, fluffy, and perfectly balanced—never greasy or too sweet. Rolled oats add chewiness while sesame tahini replaces butter for a subtle nutty depth. If you love classic chocolate chip cookies but want a lighter, plant-based option, this recipe is a must-try. This recipe was sponsored by Mighty Sesame Tahini Co.; I was compensated for using their products, but all opinions are my own.
Why you will love this vegan cookie recipe
There’s a lot to love about these tahini chocolate chip cookies. They’re fully vegan—dairy-free and egg-free—and replace butter with sesame tahini, which keeps the cookies moist without greasiness and adds a light, toasty flavor. To bind the dough we use a simple chia “egg,” made by soaking chia seeds in water until gelled. The oats contribute a pleasant chew, and the cookies come together in one bowl with just a spoon, making this an easy recipe even for beginners.
What is sesame tahini?
Tahini is a smooth paste made from ground sesame seeds, commonly used in Mediterranean and Middle Eastern dishes like hummus, baba ghanoush, and halvah. While often thought of as savory, tahini works beautifully in baked goods and desserts. Its slightly bitter, nutty flavor pairs especially well with chocolate and brown sugar. For a consistently smooth, single-ingredient tahini I recommend a runny, organic jar—tahini is one of the reasons these cookies stand out.
Ingredients for Tahini Chocolate Chip Cookies
The ingredient list uses familiar pantry staples with some nutritious additions like oats, chia seeds, and sesame tahini. Below are the items used and suggested swaps where applicable.
- Chia seeds – Mixed with water to make a chia “egg” binder. Substitute ground flaxseed if preferred.
- Water – Used as the liquid in this egg-free, oil-free recipe.
- Sesame Tahini – Replaces butter or oil. Choose a smooth, pourable tahini for best texture.
- Flour – All-purpose flour is used here; you can swap a 1:1 gluten-free flour blend if needed. The recipe hasn’t been tested with nut flours.
- Baking soda
- Salt
- Oats – Use whole rolled oats, not instant or quick oats, for the right texture.
- Brown sugar
- Granulated sugar
- Vanilla extract
- Vegan chocolate chips – Use a dairy-free brand such as Enjoy Life or your preferred variety.
How to make Tahini Chocolate Chip Cookies
These cookies are straightforward and require only one bowl and basic utensils. Follow these steps for soft, fluffy, chewy cookies.
- Make the batter – Preheat the oven. In a large bowl combine the tahini, both sugars, and vanilla. Prepare the chia “egg” by mixing chia seeds with a small amount of water and letting it gel while you assemble other ingredients. Add baking soda, salt, flour, oats, the chia mixture, and the remaining water. Stir until evenly combined, then fold in the chocolate chips.
- Shape and bake – Line a baking sheet with parchment paper. Scoop or spoon the dough into 12 large mounds, gently flattening each with the back of the spoon. Bake at 350°F (175°C) for about 15 minutes, until set but still soft in the center.
- Cool and enjoy – Let the cookies cool slightly on the sheet to set. They will be moist, fluffy, and chewy once cooled.
More tahini recipes you will love
- Roasted Veggies with Whipped Tahini
- Chickpea Tahini Salad
- Extra Creamy Muhammara
Tahini Chocolate Chip Cookies
Pin Recipe
Ingredients
- 1 tbsp chia seeds
- ½ cup water plus 3 tbsp
- ½ cup Sesame Tahini
- 2 cups Flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup oats
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 6 oz vegan chocolate chips
Instructions
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Preheat oven to 350°F (175°C).
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Make the chia “egg” by combining 1 tbsp chia seeds with 3 tbsp water; let it sit until it gels.
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In a large bowl, mix the tahini with brown and granulated sugars until combined.
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Add baking soda, vanilla, salt, the chia mixture, flour, oats, and ½ cup water. Stir until evenly mixed.
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Fold in the chocolate chips.
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Scoop the dough onto a parchment-lined baking sheet into 12 large cookies and gently flatten each with the back of a spoon.
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Bake for about 15 minutes until the cookies are set but still soft. Allow to cool slightly before serving.
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