These paleo and vegan tahini chocolate chip cookies have a satisfying chewy texture and slightly crispy edges. They’re sweet and chocolaty with just the right amount of vanilla and salt to balance the flavours.
These plant-based, paleo diet friendly cookies are also gluten-free, dairy-free, and nut-free.
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Tahini (a paste made from ground sesame seeds) is the star of this recipe. Tahini is creamy, smooth, and contributes to the chewy texture of these chocolate chip cookies.
If you need to avoid sesame or can’t find tahini at your local grocery store, you could substitute almond butter or cashew butter instead. Or it’s easily available to purchase online. I love the combination of tahini and chocolate so I definitely recommend sticking with tahini if possible.
To keep these cookies paleo compliant as well as vegan, I used dairy-free dark chocolate chips. The consensus among proponents of the paleo diet seems to be that dairy-free dark chocolate (in moderation) is okay, but ingredients vary from one brand to the next so it’s always a good idea to check to make sure they’ll work for your specific needs.
A small amount of unsweetened applesauce keeps these cookies soft and tender, but you can omit the applesauce if necessary. The texture of the cookies will be a bit denser and chewier if you leave that ingredient out.
I used coconut flour in this recipe and I don’t recommend any substitutions for that ingredient because coconut flour is so much more absorbent than other flours.
These vegan tahini chocolate chip cookies are so easy to whip up when you feel like a treat. Start by adding the wet ingredients to a mixing bowl and stirring well. Then mix in the coconut flour, followed by the dairy-free dark chocolate chips. Be sure to chill the dough for 30 minutes at this point.
After the dough is finished chilling, scoop out heaping teaspoons of the cookie dough into your hands and roll them into spheres. Then place them on a sheet pan lined with parchment paper. The dough is sticky so you may need to pause about halfway through to wash and dry your hands before resuming rolling the dough into balls.
Use your fingers to press the cookie dough balls into circular, flat, cookie-like shapes. Again, if your fingers get too sticky about halfway through the process, just give your hands a quick wash and dry, then you can resume flattening the cookie dough balls.
The last step is to bake the cookies in a preheated oven at 375 degrees Fahrenheit for 8 minutes. Be sure to let them cool for a few minutes before enjoying.
You can store these cookies in an airtight container for a few days or stash them in the freezer. Then defrost them as needed or you can even just eat them frozen (they have a satisfying, crunchy texture when eaten straight out of the freezer).
More vegan cookie recipes
- For another yummy plant-based paleo cookie recipe, try these gluten-free brownie cookies. They’re quick and easy to make and taste like a cross between brownies and cookies.
- These peanut butter cookies have satisfying, chewy centres and crispy edges. They’re flourless and refined sugar-free.
- Or try these tasty oatmeal raisin cookies for an on the go snack or dessert. They’re dairy-free, egg-free, refined sugar-free, and gluten-free.
Vegan Tahini Chocolate Chip Cookies
- Sheet pans
- Parchment paper
- 2/3 cup tahini
- 2/3 cup maple syrup
- 3/4 cup coconut flour
- 1/2 cup dairy-free dark chocolate chips
- 2 tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 375 degrees Fahrenheit.
- Add the tahini, maple syrup, applesauce, vanilla extract, and salt to a large mixing bowl and mix well.
- Add the coconut flour and mix until combined.
- Add the dairy-free dark chocolate chips and mix again.
- Chill the dough in the fridge for 30 minutes.
- Scoop out heaping teaspoons of the cookie dough, then use your hands to roll them into balls before placing them on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls down to form flat, circular shapes.
- Bake for 8 minutes at 375 degrees Fahrenheit.
- Let cool before serving.
- Makes approximately 24 vegan tahini chocolate chip cookies.
- The cookie dough is sticky, so you may have to wash and dry your hands about halfway through the process of rolling and flattening the cookies before resuming.
- Store in an airtight container for a few days or freeze them for long term storage.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.