A Nutty Twist on a Classic
Discover your new favorite cookie. These are not your average chocolate chip cookies; they are wonderfully complex, with a savory depth from tahini (sesame paste) that beautifully balances the bittersweet dark chocolate. The texture is sublime—crisp edges give way to a soft, chewy center. A final sprinkle of flaky sea salt makes every flavor pop. You won’t even miss the butter or eggs.
Prep Time
15 minutes (plus 1 hour chilling)
Cook Time
12-14 minutes
Servings
16 cookies
Cuisine: Modern American | Diet: Vegan | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120g) well-stirred tahini
- 1/2 cup (113g) melted coconut oil or other neutral oil
- 1 cup (220g) packed brown sugar
- 2 teaspoons vanilla extract
- 6 oz (170g) dark chocolate (70% or higher), chopped into chunks
- Flaky sea salt (like Maldon), for sprinkling
👨🍳 Chef’s Tips
- Use a good quality, runny tahini for the best flavor and texture. Avoid the hardened paste at the bottom of the jar.
- Chopping a high-quality dark chocolate bar creates shards and chunks of varying sizes, leading to a better texture than uniform chips.
- Do not skip the chilling step! It is the most critical part of this recipe for achieving the right texture.
- For a slightly different flavor profile, you can add a tablespoon of sesame seeds to the dough.
Preparation
- Step 1: Make the flax egg. In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it becomes gelatinous. This will act as the binder in place of a traditional egg.
- Step 2: Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed, which is key for a uniform texture.
- Step 3: Combine wet ingredients. In a large bowl, whisk together the tahini, melted coconut oil, and brown sugar until smooth. The nutty, earthy scent of the tahini will be prominent. Whisk in the vanilla extract and the prepared flax egg until everything is well combined.
- Step 4: Form the dough. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Fold in the dark chocolate chunks. The dough will be oily and soft.
- Step 5: Chill the dough. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours. This step is absolutely essential. It allows the flour to hydrate and solidifies the fats, preventing the cookies from spreading into thin crisps and creating a much chewier, thicker result.
Cooking
- Step 1: Preheat and prepare. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2: Scoop and sprinkle. Remove the dough from the refrigerator. It will be firm. Scoop out balls of dough (about 2 tablespoons each) and place them on the prepared baking sheets, leaving a few inches of space between them.
- Step 3: Bake to perfection. Bake for 12-14 minutes, until the edges are golden brown and set, and the centers are still soft. Immediately after removing them from the oven, sprinkle each cookie with a little flaky sea salt. The salt will adhere to the warm, melty chocolate.
- Step 4: Cool and set. Let the cookies cool on the baking sheet for 5-10 minutes to firm up before transferring them to a wire rack to cool completely. The texture and flavor are best once they have fully cooled.
Serving
Serve at room temperature. The contrast between the dark chocolate and flaky salt is best appreciated when not overly warm. They look beautiful on a simple, modern ceramic plate.
Storage
Store in an airtight container at room temperature for up to 4 days. Their texture and flavor hold up exceptionally well.
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 14g |
Simply Irresistible
These vegan tahini cookies prove that plant-based baking can be incredibly decadent and flavorful. The unique combination of nutty tahini, rich dark chocolate, and a salty finish creates a truly gourmet cookie experience that will have everyone asking for the recipe.
Tags: vegan cookies, tahini recipe, dark chocolate, flax egg, dairy-free dessert
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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