Why you’ll love this recipe

• Vegan Tahini Chocolate Chip Cookies are chewy, soft and incredibly sweet.
• These cookies have chunks of chocolate and soft, caramel dates.
• They have the perfect balance of sweet and salty.
• A cookie that both vegan and non-vegans will enjoy!
• The tahini adds a nutty flavor which balances perfectly with the sweetness from the chocolate chips and dates!
• You can use gluten-free oats to make this cookie recipe gluten-free.
• This recipe is nut-free!
• Check out this gluten-free tahini chocolate chip cookies!

Ingredients and Substitutions

There is a combination of organic old fashioned rolled oats and oat flour for the base of this recipe. You can make your own oat flour by blending oats for 30 seconds.

Baking powder helps these cookies rise and have the fluffy, chewy factor.
A pinch of salt to help balance out all the flavors.

Ground flax adds fiber and nutrients, you can leave this out if you want.

Smooth and creamy tahini for the base. I prefer to use the one from Trader Joe’s or Soom Foods.

Maple syrup for a bit of sweetness, you can also use date syrup, honey or agave.

Vanilla extract adds flavor.

Chopped dates give these cookies that chewy, sweet flavor and texture. You can use raisins or just omit.

Chocolate chips or chocolate chunks, you can use dairy or dairy free. Try chopping up a chocolate bar to get all different shapes and sizes!

how to make

Step one: In a large mixing bowl, combine tahini, maple syrup and vanilla extract.

Step two: In a medium bowl, combine old fashioned rolled oats, oat flour, baking powder, salt and ground flax. Mix with a whisk until well incorporated.

Step three: Next, fold in dry ingredients into wet and mix with a spatula until combined. Then, fold in chopped dates and chocolate chips/chunks.

Step Four: Use a cookie scoop and scoop dough, then roll into a large ball and flatten with the palm of your hands. Place on the prepared baking sheet.

Step Five: Bake at 350F for 12 minutes. Let cool for 5 minutes before removing.

Kitchen tools needed

• blender (if making your own oat flour)
• two bowls, one medium and one large
• measuring cups
• baking sheet
• parchment paper
• knife

Tips And Tricks

Combine wet ingredients then add in dry.

Use a smooth tahini that is runny and not solid.

Use your hands to really incorporate the ingredients if needed.

If your mixture is too dry and crumbly, add in more tahini or you may need to add in an oil. This really depends on what type of tahini was used.

Taste and Texture

These Vegan Tahini Chocolate Chip Cookies are soft, chewy and the perfect balance of sweet and salty.

Since these tahini cookies don’t have any butter or granulated sugar, the texture will be a little different than your standard chocolate chip cookies. These resemble more of a granola bar.

How to serve and store

These are best stored in an airtight container on the counter and enjoyed within 4-5 days.

Enjoy warm or at room temperature with a glass of almond milk or cup of coffee.

Frequently Asked Questions

Other Recipes You May Like

• Double Chocolate Tahini Banana Bread
• Gluten-free Tahini Chocolate Chips Cookies
• Bacon Wrapped Dates
• Chocolate Chip Pretzel Cookies
• Almond Flour Chocolate Chip Cookies

If you make these Vegan Tahini Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!