Tahini and Chocolate Chip Cookies (vegan & gluten-free)
Tahini & chocolate chip cookies are soft & chewy in the centre & crunchy on the edges with tasty chocolate chips. Vegan & Gluten-free.
These tahini and dark chocolate chip cookies are soft and chewy in the centre and crunchy on the edges and have just the right amount of chocolate.
Tahini is normally used in savoury dishes but works so well in a sweet cookie – it adds a nuttiness and a slight savoury/umami taste and makes these cookies really special. The addition of tahini really elevates the flavour of a traditional chocolate chip cookie and is delicious with rich dark chocolate.
Keep the dark chocolate pieces a good size and each cookie will have puddles of oozy chocolate.
These tahini and dark chocolate chip cookies are easy to make, use easy to find ingredients and can be made gluten-free too.
What kind of tahini to use in the cookies?
Light tahini works exceptionally well in these cookies. The light tahini still has the delicious sesame taste but is made with hulled sesame seeds. Dark tahini is made with un-hulled sesame seeds, is more intense in flavour and slightly bitter.
Using Flaxseed as an Egg Alternative
Flaxseed is also known as linseed
We always have a jar of milled flaxseed in the fridge ready for when we have the urge to bake! We buy whole golden flaxseed and when we need it, we blend a small amount in the blender until it becomes a rough flour. You can also buy it ready milled, but this is slightly more expensive.
To replace 1 egg, we use 1 tablespoon of milled flaxseed to 3 tablespoons of water, mix and set to one side for 5 to 10 minutes until it thickens.
Vegan Butter
If using a vegan spread the cookie dough mix will be a little softer and stickier. We use a vegan butter block and the dough is slightly firmer. We find that there is no need to chill the cookie dough.
Which vegan dark chocolate to use?
There are so many options and don’t just look in the VEGAN section of the shop. You’ll find that most 70% + cocoa solids chocolate, many supermarkets own brands and brands like Lindt don’t contain any dairy, just check the ingredients, and save yourself a small fortune.
Of course, if you or someone in your family does have an allergy to dairy the packaging generally states that the products may contain NUTS, MILK, SOYA and SESAME SEEDS. Most likely because the factory handles other products with those ingredients.
Do you need to chill the tahini and dark chocolate chip cookie dough before baking?
No, and yes. Helpful aren’t we. We tend to want cookies in a hurry so we don’t chill the dough but it is said that chilling the dough for a minimum of 30 minutes to an optimum (apparently) 2 hours – when we have the patience, we’ll test this theory. It is meant to enhance the taste.
Can You Freeze the Cookie Dough?
Yes, the rate our families eat these, we’d thoroughly recommend making a double batch of the tahini and dark chocolate chip cookies and rolling half the dough into a sausage-like roll, wrapping it in baking paper and a layer of foil and freezing it. Remove from the freezer to almost defrost before rolling into cookie dough balls and baking for 15 minutes.
How to Store the Tahini and Dark Chocolate Chip Cookies
Once baked, allow the cookies to cool fully and store in an airtight container for up to 3 days.
Cost to make the Tahini and Dark Chocolate Chip Cookies
We’ve calculated the cost of the ingredients we’ve used to make these cookies – depending on the ingredients you use this price may vary slightly.
To make with plain flour £2.89
To make gluten-free £3.06
Costs will vary depending on the products you use. This is how much our batch of cookies costs. Based on prices as of March 2022.
These tahini and dark chocolate chip cookies are soft and chewy in the centre and crunchy on the edges and have just the right amount of chocolate. Vegan and easy to make gluten-free.
Ingredients
Scale
1 tbsp milled flaxseed
3 tbsp water
60g vegan butter, softened
40g golden caster sugar
70g soft light brown sugar
35g light tahini
1½ tsp vanilla extract
145g plain flour (gluten-free if needed)
1 tsp baking powder
80g 70%+ vegan dark chocolate, roughly chopped
Instructions
Add the milled flaxseed to a small bowl, pour in 3 tbsp of water and stir, then set to one side for 10 minutes.
Line a large baking tray with baking paper and heat the oven to 160°C fan.
Roughly chop the dark chocolate.
In a mixing bowl cream together the vegan butter and the sugars.
Then add the flaxseed mix, vanilla extract and tahini, mix together into the sugar and butter until smooth and fully combined.
Tip in the flour and baking powder into the mix and stir until combined into a cookie dough.
Then fold in the dark chocolate chunks.
Use about 1 and a half-heaped tablespoons of dough per cookie, roll them into a ball, place them spaced out evenly onto the lined baking tray. Press down lightly with the palm of your hand to partially flatten the cookie dough.
Place in the centre of the oven and bake for 15 minutes, until very lightly golden, with a crackle top.
Remove from the oven and place the tray on a cooling rack until the cookies are completely cool.
Notes
Store in an airtight container and eat within 3 days.
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