These amazing vegan tahini chocolate chip cookies might just be the best chocolate chip cookies you'll ever taste! They're healthy, gluten-free and tasty!
I think I've cracked the code on the best gluten-free and vegan chocolate chip cookie of all time. All-time you say? Yes, ALL TIME.
I know that might sound like an aggressive or overly confident statement, BUT it's true. Everything I look for in a cookie, these Vegan Tahini Chocolate Chip Cookies have. And if that isn't enough to sway you, they're even a requested dessert from my family of non-gluten-free and vegan eaters. They all say they're one of (if not the) best chocolate chip cookie they've ever had.
And I seriously can't wait for you to try them! Because it's my opinion that if you need one thing in your baking arsenal it's a “knock it out of the park” chocolate chip cookie. And these my friends are exactly that!
Ingredients in Vegan Tahini Chocolate Chip Cookies
When it comes to cookies, I feel like there's really no end to possibilities of ways to make them. I've tried them with oats, I've made banana-based cookies, I've even made flourless chocolate chip cookies.
But these vegan tahini chocolate chip cookies use a unique blend of flours which I absolutely love: quinoa and coconut. The quinoa flour is our grain flour which can help hold things together as well as add some protein. The coconut flour is there to absorb some liquid and make the cookies uber chewy.
For our liquid ingredients we're using:
- maple syrup
- a flax egg
The tahini makes them nutty and moist, while the maple syrup is our sweetener. The flax egg is how we're keeping them vegan, but if you are okay eating eggs, you can totally use a regular egg in this recipe.
How to make Healthy Chocolate Chip Cookies
By now I'm sure you know that I love taking classic recipes and giving them a healthy twist. With these vegan tahini chocolate chip cookies, we're doing a few things to add more nutrients while not taking away and flavor or taste.
Removing the oil. This recipe is completely oil-free and we do that by using tahini as our alternative. Tahini helps with the flavor and the texture of the cookies!
Using less sugar. We're using two types of unrefined sugars: maple syrup and coocnut sugar. In fact, this entire batch of cookies using less than 1/2 cup of sugar. Isn't that crazy!? And awesome at the same time.
Adding healthy fats. I love adding healthy fats to my baked goods because it helps make them a little more filling but also helps control blood sugar spikes. Since tahini is the base of these cookies, we're getting lots of healthy fat with each one!
Adding protein. Lastly, we've got protein. Yes, protein in our cookies without adding protein powder. Our trick? Tahini and quinoa flour. Tahini is actually quite high in protein, so each cookie 3g of protein!
The Best Vegan & Gluten-Free Chocolate Chip Cookie
Truthfully, these are the best chocolate chip cookies I've ever made. I have some others on the site already, but if you're craving like a classic chocolate chip cookie – you know crispy edge and chewy middle – these vegan chocolate chip cookies are for you.
They're a cinch to make too! We use just one bowl, 10 ingredients and they're ready in under 20 minutes. And the result is healthy, vegan, gluten-free, oil-free chocolate chip cookies that are sure to satisfy all chocolate chip cookie lovers. I can't wait to see you make them and love them as much as me!
More Gluten-Free & Vegan Cookies
- Healthy Chewy Ginger Molasses Cookies
- GF & Vegan Gingerbread Cookies
- Salted Peanut Butter Breakfast Cookies
- The Best Quinoa Chocolate Chip Cookies
- Chocolate Coconut Protein Cookies
- Insanely Healthy Oatmeal Cookies
- Gluten-Free Raspberry Thumbprint Cookies
Tahini Chocolate Chip Cookies
- 1/2 cup tahini
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 1 egg or flax egg
- 1 teaspoon vanilla extract
- 1/4 cup quinoa flour
- 1/2 teaspoon baking soda
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/3 cup dark chocolate chips
- Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.
- Beat together the tahini, syrup and sugar until smooth. Then stir in egg and vanilla. Add the dry ingredients and stir to form a dough. Fold in the chocolate chips.
- Scoop the dough onto the baking sheet and gently flatten with your hands.
- Bake for 10 - 12 minutes until the cookies are golden brown. Remove from the oven and allow to cool completely.
- Dunk in a glass of almond milk and enjoy!
26 comments on “Vegan Tahini Chocolate Chip Cookies”
I mixed a double batch of these and they are quite runny 🙁 Are they supposed to be like cookie dough?
Hmm I’m thinking maybe it was a runny tahini? The texture is supposed to be on the thicker side, so next time add more flour if the batter feels a bit runny.
These cookies are awesome! Thanks for a great recipe!
So glad you enjoyed them!
I don’t have quinoa flour right now. What is a good substitute for that flour? These cookies sound delicious . Thank you for your reply.
Another grain-based flour should work! Maybe even oat flour 🙂
These are the BEST vegan chocolate chip cookie I have ever tried. The tahini surprisingly made the texture like the traditional cookies. They were incredibly moist and the tahini added wonderful flavour as well. Thank you for your amazing recipes!
YAY! I’m so so glad you enjoyed them! They’re definitely one of my top recipes too!
By far the best chocolate chip cookies i’ve ever made and eat! So simple to make and and so very yummy!
Woohoo! That’s quite the review 🙂 thank you! xx
Do you recommend toasting the quinoa flour or just using it straight out of the bag? I can’t wait to try these!
You can do either! If quinoa flour doesn’t have too bitter of a taste for you, then I’d say you don’t need to toast it (I never do!). But if it is, then toasting it will help mellow out that flavor a bit! xo
Where do you buy flax egg, or how do you make it.?
It should be linked in the recipe 🙂 let me look! We have a tutorial on the site! https://www.simplyquinoa.com/how-to-make-a-flax-egg/
I have almond flour tapioca flour and oat flour. What do you suggest ?
I would do oat flour and maybe a tablespoon or two of tapioca!
Made these for the first time and tried baking them in my air fryer which is a new gadget for me this Christmas (oven is not working) and they turned out pretty good even my picky eater husband enjoyed them he thought at first there was peanut butter in them which he dislikes I told him no peanut butter and later after several cookies he said great cookies honey …its a win!
So happy to hear that! Love the idea of baking in the air fryer!
I made these with black tahini since I had a lot of it! I also used oat flour since I was out of quinoa and cardamom instead of vanilla extract. Delicious!
Great changes! I’m glad they turned out well 🙂
II am making these all the time! So easy and delicious! Nice treat without too much guikt.
These look delicious!! I have an unopened bag of quinoa flour that is past its BB date. Do you think I should toss it?
I’m not sure 🙂 You could test the flour in a recipe to see if it is fresh or stale before tossing it
Hi! Made these with what I consider to be standard tahini (not the runny type) and had to add a Tbsp of coconut flour (letting it rest for 15 minutes) to get to a thicker mixture. They baked flat as would soft cookies. Are yours crisp? What brand of tahini do you use?
Mine is pretty runny usually! And they do bake fairly flat, but definitely aren’t crispy!