Okay, cookie lovers get ready to meet your new obsession! These Nut-Free Vegan Tahini Chocolate Chip Cookies are everything you crave in a cookie: chewy centers, crispy edges, gooey chocolate pockets, and that deep, rich flavor that makes you go “mmm” after every bite. And the best part? They’re completely nut-free and vegan, which means almost everyone can enjoy them. The tahini gives them a buttery, slightly toasty vibe that pairs so beautifully with melty chocolate. Trust me, even non-vegans will be reaching for seconds (or thirds). This one’s a game-changer for your cookie rotation.

Why You’ll Love Nut-Free Vegan Tahini Chocolate Chip Cookies

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for bake sales, lunchbox treats, or cozy nights in. They fit any mood or moment.

Budget-Friendly: Uses pantry staples no pricey nut butters or fancy ingredients required.

Quick and Easy: One bowl, no chill time, and ready in under 30 minutes. Yes, please.

Customizable: Swap the chocolate chips for raisins, dried cranberries, or even a sprinkle of flaky salt on top.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Nut-Free Vegan Tahini Chocolate Chip Cookies

These cookies are simple, but don’t let that fool you they deliver BIG flavor thanks to a few star ingredients:

Tahini: The creamy sesame seed paste that gives these cookies their signature nuttiness without actual nuts. It adds richness and a unique flavor twist.

All-Purpose Flour: The base that keeps everything soft and chewy.

Brown Sugar: Brings sweetness and that irresistible chewy texture.

Cane Sugar: Adds crispness around the edges and balances the deep tahini notes.

Baking Soda: Gives your cookies a gentle lift and perfect softness.

Salt: Just a pinch to enhance and balance the sweet and savory flavors.

Vanilla Extract: Adds a warm, cozy backdrop to every bite.

Non-Dairy Milk: Helps bind everything together while keeping the dough smooth and easy to work with.

Vegan Chocolate Chips: The gooey, melty goodness that makes these cookies completely crave-worthy.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cookie removal and cleanup.

Combine Ingredients

In a large bowl, whisk together tahini, brown sugar, cane sugar, non-dairy milk, and vanilla until smooth and glossy. This mixture should look like thick caramel yum.

Prepare Your Cooking Vessel

Your parchment-lined baking sheet is all set! Just make sure it’s flat and ready to hold these beauties.

Assemble the Dish

Add in the flour, baking soda, and salt to your wet mix. Stir until a dough forms—don’t overmix. Fold in the chocolate chips until evenly distributed.

Cook to Perfection

Scoop dough balls (about 1–2 tablespoons each) onto the baking sheet, leaving space in between. Bake for 10–12 minutes, until the edges are golden and the centers look just set.

Finishing Touches

Let them cool on the pan for 5 minutes before transferring to a wire rack. This helps them firm up and keeps that chewy center intact.

Serve and Enjoy

These cookies are best enjoyed slightly warm when the chocolate is still gooey. Grab a glass of non-dairy milk and enjoy every bite—it’s pure cookie bliss.

Nutrition Facts:
Servings: 12 cookies
Calories per serving: 180

(Note: approximate values)

Preparation Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

How to Serve Nut-Free Vegan Tahini Chocolate Chip Cookies

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Pair them with a cold glass of oat or almond milk, sandwich them around vegan ice cream for the ultimate dessert, or pack them in your lunch for a midday treat. Warm them slightly before serving to bring back that fresh-from-the-oven magic.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use runny tahini for the best texture thick or dry tahini will make the dough crumbly.
• Don’t skip the resting time on the pan after baking it helps the cookies set.
• Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty finish.
• Use a cookie scoop for evenly sized cookies.
• Store in an airtight container at room temp for 3–4 days (if they last that long!).
• Freeze the dough for future cookie cravings just scoop, freeze, and bake straight from the freezer.
• Swap in coconut sugar or maple sugar for a slightly different flavor profile.
• Want extra chewiness? Add a tablespoon of molasses to the dough.
• If your tahini is bitter, try a different brand it should taste creamy and mild.
• Let kids help with scooping and mixing this recipe is super kid-friendly!

FAQ’s

1. Can I use another seed butter instead of tahini?
Yes, sunflower seed butter works well if you want a similar nut-free substitute.

2. Is this recipe gluten-free?
Not as written, but you can use a 1:1 gluten-free flour blend to make it gluten-free.

3. Can I make these cookies oil-free?
They already are! The tahini adds all the richness—no extra oil needed.

4. What kind of vegan chocolate chips should I use?
Any brand that’s dairy-free—look for dark or semi-sweet chips labeled vegan.

5. Why is my dough dry or crumbly?
Your tahini might be too thick. Try mixing in a little more non-dairy milk to adjust.

6. Can I freeze the dough?
Absolutely! Scoop the dough onto a tray, freeze, then store in a freezer bag for up to 2 months.

7. How long do the cookies stay fresh?
About 3–4 days in an airtight container, or up to a week in the fridge.

8. Can I use coconut sugar instead of brown sugar?
Yes! It will change the flavor slightly, but still delicious.

9. Are these school-safe for nut-free policies?
Yes, as long as your tahini is made in a nut-free facility (check the label to be sure).

10. Do I need to chill the dough before baking?
Nope! This recipe is designed to go straight from bowl to oven no chill time needed.

Conclusion

These Nut-Free Vegan Tahini Chocolate Chip Cookies are proof that indulgent, delicious treats don’t need nuts, dairy, or complicated ingredients. They’re chewy, chocolatey, and perfectly satisfying with just the right hint of tahini magic. Whether you’re baking for a loved one with allergies or just want a cookie that’s a little different (in the best way), these will absolutely hit the spot. Go ahead, preheat that oven your cookie moment awaits!

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