Desserts
Vegan Tahini Chocolate Chip Cookies

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
Yes! They will last for 30 days stored in the freezer in an airtight container.
Nope! But I definitely recommend it.
No, but you can use certified gluten-free oats to make them gluten-free!
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!
Oh my gawwwdddd! So I made these into mini muffins as that’s my signature item I make for my job each morning. They are like candy!! I made a double batch to have enough for my work…It’sa good thing…I’ve had 3 already!! Amazing and I know everybody is going to flip over them!!
Hi Ronda!! omg yayyy, this makes me so dang happy to hear. I’m glad you’re enjoying them!!
These were delicious. I made them with almond flour because I’m playing with a CGM and experimenting with my blood sugar. I thought oat flour might have a higher glycemic index then almond. They were so good delicious when they were warm! I love all of your recipes.
Hi Jody! YAY, so happy to hear they worked out for you even with the almond flour sub. Thanks for letting me know 🙂
Made these today, and they are so yummy!!
I know I’ll be making them again for family and friends!
Hi Beth! That’s amazing to hear, I’m so happy you enjoyed them and can’t wait to hear what the family thinks too!!
I feel like I’ve already made my mark in the comment section of this recipe but I need you to understand how good these are!! I truly can only let myself make a half batch because I EAT THEM ALL. Every time. I seriously don’t share them ?
These were really good!! When mixing the wet and dry, the mixture was kind of dry. More like an energy oat ball texture than a cookie dough, which made me think the cookies would be dry or too crumbly. That wasn’t the case at all!! They were delicious. Perfect use for tahini and a great GF/vegan cookie ?
i’m so glad you enjoyed them!!
Hi Fanny! Oh thanks for letting me know, so glad you enjoyed them. Thanks for your comment!