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Nut-Free Vegan Tahini Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 31 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Description

These Nut-Free Vegan Tahini Chocolate Chip Cookies offer a delightful allergy-friendly twist on the classic chocolate chip cookie. Made with creamy tahini instead of nuts or butter, sweetened with brown sugar and maple syrup, and studded with dairy-free chocolate chips, these cookies are soft, chewy, and perfect for anyone avoiding nuts and animal products.

Ingredients

Wet Ingredients

  • 1 cup tahini (sesame seed paste)
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 3/4 cup dairy-free chocolate chips

Instructions

  1. Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix wet ingredients: In a large bowl, whisk together the tahini, brown sugar, maple syrup, and vanilla extract until the mixture is smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure an even distribution.
  4. Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form the cookie dough.
  5. Add chocolate chips: Gently fold the dairy-free chocolate chips into the dough, making sure they are evenly distributed throughout.
  6. Shape cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  7. Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden while the centers remain soft and chewy.
  8. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to set the texture.

Notes

  • For best texture, do not overbake the cookies to keep them soft inside.
  • Ensure parchment paper is used to prevent sticking and enable easy cleanup.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days.
  • Can be frozen for up to 2 months; thaw at room temperature before serving.

Find it online: https://slsrecipes.com/nut-free-vegan-tahini-chocolate-chip-cookies-recipe-2/