Description
These Vegan Tahini Chocolate Chip Cookies are a delightful plant-based treat made without butter. Featuring runny light tahini, vegan yogurt, and a touch of sweet miso, these cookies have a unique depth of flavor and a chewy texture. Packed with bittersweet dark chocolate chunks and vegan chocolate chips, they offer the perfect balance of sweetness and richness. Easy to prepare and baked to golden perfection, these cookies are perfect for anyone seeking a dairy-free, egg-free indulgence.
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 & 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 it reaches the ideal baking temperature.
- Mix wet ingredients: In a large mixing bowl, combine the tahini, light brown sugar, vegan yogurt, vanilla extract, non-dairy milk, and white miso. Use an electric hand mixer to whisk everything together for 1-2 minutes until the mixture is smooth and well combined.
- Add dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt directly into the bowl with the wet ingredients. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just incorporated, being careful not to overmix.
- Add chocolate: Fold in approximately three-quarters of the bittersweet dark chocolate chunks and vegan chocolate chips, reserving the remainder to decorate the tops of the cookies later. If the dough feels very sticky at this stage, refrigerate it for 15 minutes to make handling easier.
- Shape cookies: Using a cookie scoop, portion out 14 cookies. Roll each portion into balls by hand; wash your hands periodically to prevent sticking. Arrange the cookie dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading during baking.
- Add toppings: Sprinkle the sesame seeds evenly over the cookies if using. Press the remaining chocolate chunks and chocolate chips onto the tops of the cookie dough balls to create a decorative and chocolate-rich finish.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-14 minutes, or until they turn golden brown. Remove from the oven and, if necessary, use a large cookie cutter to gently round the cookie edges for a neat appearance. Allow the cookies to cool on the tray for about 5 minutes.
- Storage: Once completely cool, transfer the cookies to an airtight container or ziplock bag. They will stay fresh at room temperature for up to 5 days. For longer storage, freeze the cookies for up to a month and defrost at room temperature for a couple of hours before serving.
Notes
- Use runny light tahini at room temperature for an easy mix; if your tahini is thick, warm it slightly to loosen it.
- Light brown sugar adds moisture and depth but you can substitute with coconut sugar for a lower-GI option.
- The vegan Greek-style yogurt helps tenderize the cookies and adds moisture without dairy; ensure it is at room temperature.
- White miso adds umami and balances sweetness; use sweet (shiro) miso for best flavor.
- Refrigerating the dough before shaping helps manage stickiness and results in better cookie texture.
- Sesame seeds are optional but complement the tahini flavor and add crunch.
- For a nut-free option, verify your vegan yogurt and chocolate chips are free from nuts.
