Vegan Tahini Chocolate Chunk Cookies
Tahini brings a rich, nutty depth to these chocolate chunk cookies that makes them taste far more complex than a standard drop cookie — and the combination with pools of melted vegan chocolate is genuinely hard to stop eating. The trick to keeping these completely plant-based without sacrificing texture is a flax egg: ground flaxseed stirred into water for five minutes forms a gel that binds the dough just like a conventional egg would. Vegan butter and well-stirred tahini get whisked together with two types of sugar until the mixture lightens slightly, giving you that slightly crisp edge and chewy center that great cookies are all about. Chilling the dough for 30 minutes before baking is a non-negotiable step here — it keeps the cookies from spreading too thin and helps the flavors deepen. Baking until the edges are set but the centers still look a little underdone is the move, because they continue to firm up on the pan as they cool. A pinch of flaky sea salt right out of the oven is optional but honestly transforms the whole thing. This recipe makes 16 cookies, which sounds like plenty until you realize how fast they disappear.
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Learn more →Ingredients
16 servings
Flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Cookie dough
- ¾ cup well-stirred tahini
- ½ cup vegan butter, softened
- ¾ cup packed light brown sugar
- ¼ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup vegan chocolate chips or chunks
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the tahini and softened vegan butter until smooth and uniform. Add the brown sugar and cane sugar and whisk vigorously for about 2 minutes, until the mixture is slightly lighter in color and well combined. Whisk in the flax egg and vanilla extract.
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