Vegan Chocolate Tahini Cookies Recipe - Veggiekins Blog (2024)

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These vegan chocolate cookies are perfect for holiday baking. They are mildly sweet and packed with healthy fats and delicious flavor! Vegan, gluten-free, oil-free, and refined sugar-free.

What Makes This Recipe Great

I had planned to share more savory recipes on the blog, but here’s my excuse. It’s the holiday season, which means it’s cookie swap season and baking season in general …which means your cookie-loving girl needed to share MORE cookie recipes. Today, I’m sharing these Vegan Chocolate Cookies.

​​My maple tahini cookies and pumpkin spice tahini cookies are two of my most popular cookie recipes, so I thought I’d hit you with another tahini cookie recipe. Today, I’m sharing the recipe for Chocolate Tahini Cookies, which I baked a little thinner and crispier.

Tahini is great to use in cookies because when baking without oil or vegan butter, it’s important to replace the fat in order to achieve crispiness. Using tahini is an awesome whole food option and also adds a delicious nutty flavor, while also toning down the sweetness.

This cookie reminds me of the crispy chocolate cookies my mum used to make around the holidays. A little milder in sweetness and a whole lot healthier. If you prefer them soft and chewy, I recommend baking them per my original Tahini Cookie recipe and forming them into cookie dough balls. If you like them a little crispier though, I recommend rolling them out thinner. You can even use cookie cutters for an extra festive touch, though that’s 100% optional!

Ingredient Notes

These vegan chocolate cookies require only a handful of vegan, healthy, and simple ingredients– no eggs, no butter, no all-purpose flour, and no regular brown sugar.

• oat flour
• cacao powder: If you don’t have cacao powder, substitute for unsweetened, natural cocoa powder.
• tahini
• maple syrup: I used maple syrup in this recipe for a refined-sugar-free option. I don’t recommend substituting an alternative natural sweetener like coconut sugar, as the moisture maple syrup provides is crucial to the recipe.
• baking powder
• vanilla extract
• ground cinnamon, optional

Step-by-Step Instructions

1. Preheat your oven to 350F.
2. In a large bowl, combine maple syrup, tahini, and vanilla extract. Whisk to combine until smooth.
3. Sift in the dry ingredients: cacao powder, oat flour, baking powder, and cinnamon if using, and use a spatula to mix.
4. Mix until a dough forms. It should be moist, not sticky, and easily rollable.
5. Place cookie dough between 2 sheets of parchment paper and roll until about 1/4 inch thick. Using a cookie cutter, cut it into preferred shapes. Alternatively, you can roll out golf ball-sized balls using a cookie scoop and press them down into cookie shapes for a softer result.
6. Transfer to a baking sheet or baking tray and bake for approximately 10 min, keeping in mind the cookies will firm up after baking. If you’d like a crisper cookie texture, add an additional 2 min or so.

Secrets to Success

• If desired, you can mix in vegan chocolate chips or dairy-free dark chocolate chunks for additional chocolate flavor.
• I’ve tested these cookies using oat flour. Because every flour requires different levels of moisture, I don’t recommend substituting almond flour, coconut flour, or other gluten-free flour.

Storage Tips

Store these vegan chocolate cookies in an airtight container at room temperature for up to 3-4 days. Move to the refrigerator for up to a week.

To freeze, store the cookies in a freezer-safe zip-top bag and store in the freezer for up to 3-6 months.

More Vegan Cookie Recipes

Maple Tahini Cookies

Best Vegan Chocolate Chip Cookies

Pumpkin Spice Tahini Cookies

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

Love & holiday baking,

More cookies: Maple Tahini Cookies, Chocolate Chip Cookies, Pumpkin Spice Tahini Cookies