Nut-Free Vegan Tahini Chocolate Chip Cookies

Alright, friend, if you’re ready to dive into a cookie that’s totally guilt-free but still brings all the rich, gooey, chocolatey goodness you crave, then these nut-free vegan tahini chocolate chip cookies are about to blow your mind. Imagine the silky, slightly savory tahini playing off the sweetness of melty chocolate chips, all wrapped up in a soft, chewy cookie that’s kind to your tummy and your taste buds. Trust me, this one’s a game-changer—perfect for those cozy afternoons or when you want to treat yourself without a second thought.

Whether you’re vegan, nut-sensitive, or just someone who loves a unique twist on a classic cookie, these babies deliver on every level. The tahini adds a subtle depth that makes each bite unforgettable, without a hint of heaviness. Plus, they’re super easy to make, so you can whip them up anytime those sweet cravings hit.

Why You’ll Love Nut-Free Vegan Tahini Chocolate Chip Cookies

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a casual snack, bringing treats to a gathering, or simply indulging your sweet tooth, this cookie hits all the right notes. Here’s why it’s a favorite:

Allergy-Friendly: Totally nut-free and vegan, making it safe and satisfying for many dietary needs.

Unique Flavor: The tahini adds a rich, creamy undertone that elevates the classic chocolate chip cookie into something extraordinary.

Simple Ingredients: Uses pantry staples you probably already have, no complicated steps or funky stuff needed.

Quick and Easy: Mix, scoop, and bake—no special equipment or hours of prep required.

Crowd-Pleasing: Soft, chewy, and loaded with chocolate chips, these cookies are a hit with kids, adults, vegans, and non-vegans alike.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Nut-Free Vegan Tahini Chocolate Chip Cookies

Tahini: The star of the show! Creamy, smooth sesame seed butter adds moisture and a subtle nutty flavor without actual nuts.

Flour: All-purpose or your favorite gluten-free blend works perfectly for the base.

Brown Sugar: Adds sweetness and keeps the cookies beautifully chewy.

Baking Soda: For that perfect rise and light texture.

Vanilla Extract: A splash of this brings warmth and depth.

Plant-Based Milk: Keeps things moist and vegan-friendly.

Maple Syrup or Agave: Adds natural sweetness and helps bind everything together.

Salt: Just a pinch to balance the sweetness and highlight flavors.

Vegan Chocolate Chips: Melty pockets of happiness that make every bite irresistible.

Instructions

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). This step gets your oven nice and ready to give your cookies that perfect bake.

Combine Ingredients

In a large bowl, whisk together tahini, brown sugar, maple syrup (or agave), plant-based milk, and vanilla until smooth and creamy. Then, add flour, baking soda, and salt, mixing just until combined. Finally, fold in the chocolate chips—don’t be shy!

Prepare Your Cooking Vessel

Line a baking sheet with parchment paper or a silicone baking mat to keep those cookies from sticking and make cleanup a breeze.

Assemble the Dish

Scoop cookie dough onto the prepared sheet, spacing them a couple of inches apart. These cookies spread a bit but keep their shape nicely.

Cook to Perfection

Bake for about 10–12 minutes, or until the edges are golden and the centers look set but still soft. Remember, they’ll firm up as they cool.

Finishing Touches

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This rest time helps lock in their chewy, tender texture.

Serve and Enjoy

Grab a glass of your favorite plant milk, and get ready for cookie bliss. These are perfect warm, but also fabulous the next day if you can resist!

Nutrition Facts

Servings: About 12 cookies
Calories per serving: Approximately 150–180 (depending on size and ingredients)

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies

Classic with Milk: Pair with your favorite plant-based milk for a cozy, nostalgic treat.

Dessert Upgrade: Serve warm with a scoop of vegan vanilla ice cream for an easy, impressive dessert.

Snack Pack: Pack a couple for on-the-go snacks or lunchbox treats.

With Coffee or Tea: These cookies go perfectly with a hot cup of coffee or herbal tea, making your break feel extra special.

Additional Tips

Prep Ahead: You can mix the dough and chill it for up to 24 hours to deepen the flavors and improve texture.

Spice It Up: Add a pinch of cinnamon or cardamom for a warming twist.

Storage Tips: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Double the Batch: Cookies freeze well! Double the recipe and keep some ready to bake when you need a quick treat.

FAQ Section

Q1: Can I substitute tahini with sunflower seed butter?
A1: Yes! Sunflower seed butter is a great nut-free alternative and will give a slightly different but equally delicious flavor.

Q2: Are these cookies gluten-free?
A2: They can be if you use a gluten-free flour blend. Just make sure your baking soda and chocolate chips are certified gluten-free.

Q3: Can I use another sweetener instead of maple syrup?
A3: Absolutely! Agave, coconut nectar, or even brown rice syrup work well.

Q4: How do I keep cookies soft?
A4: Don’t overbake them, and store in an airtight container once cooled to keep them fresh and chewy.

Q5: Can I add nuts or dried fruit?
A5: If you don’t have nut allergies, chopped nuts or dried fruit can be tasty additions. Just remember, these are nut-free by design!

Q6: What’s the best way to measure flour for this recipe?
A6: Lightly spoon the flour into your measuring cup and level it off with a knife for accurate results.

Q7: Can I make these cookies oil-free?
A7: Yes! The tahini provides enough fat and moisture, so no additional oil is needed.

Q8: How do I prevent cookies from spreading too much?
A8: Chilling the dough for 30 minutes before baking helps the cookies hold their shape better.

Q9: Can I make these cookies in advance?
A9: Definitely! The dough can be made ahead, and baked cookies keep well stored for several days.

Q10: What type of tahini is best?
A10: Smooth, well-stirred tahini works best for this recipe. Avoid the overly thick or gritty kinds.

Conclusion

Nut-free vegan tahini chocolate chip cookies are the ultimate crowd-pleaser with a twist. They’re easy to make, allergy-friendly, and utterly delicious—soft, chewy, and bursting with that rich tahini flavor and melty chocolate goodness. So next time you want a cookie that’s a little different but still totally comforting, these are your go-to. Go ahead, bake a batch—you’re going to love them!

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