The BEST Vegan + Gluten-Free Tahini Chocolate Chunk Cookies
Hello! It’s a rainy Sunday and I’m here to tell you that yesterday, I baked quite possibly the best cookies I’ve EVER made. I know that’s a huge statement considering how much I adore cookies (and post recipes for them), but these vegan, gluten-free and grain-free tahini chocolate chunk cookies are on another level.
I am aware that I’m a bit late to the game in putting tahini into cookies and there are definitely many delicious recipes out there already, but I’ve had tahini chocolate chunk cookies on my list for a while and I have to say - these are some of the best cookies I’ve ever had or made, period. Can I convince you?
There are a few things that make these tahini chocolate chunk cookies special. Firstly, they are completely vegan and gluten-free - no eggs, no dairy, no gluten (or even grains). Secondly and more importantly, they are SO incredibly chewy and have the dreamiest texture ever that I typically find quite difficult to achieve in a grain-free or paleo cookie. I often find they can end up fairly puffy and soft, which is still delicious, but these babies are perfection in terms of texture. Think: slightly crispy on the outside with the most tender, perfectly chewy centre.
And the best part? Not only did I leave them out on the counter for several hours before our dinner guests came, but I also saved some in a container overnight, and they STILL retained their exquisitely chewy and satisfying texture.
You’re going to adore these vegan, gluten-free and grain-free tahini chocolate chunk cookies. They are:
Free of eggs, dairy, flour + grains
Sweetened naturally with coconut sugar
Loaded with creamy, nutty tahini, which gives them the most complex and wonderful taste that’s still subtle enough to make them resemble a classic chocolate chip cookie
A few tips for making these cookies:
Make sure you use a really drippy, runny tahini - this contributes to the amazing texture of the cookies!
When you’re measuring out the almond flour, pack it down a bit in your measuring cups to ensure you’re using enough flour. If the dough seems too wet/sticky after mixing, add a little bit more almond flour
Under bake the cookies just a touch for the perfect chewy texture
I don’t recommend any flour substitutions here!
The BEST Vegan + Gluten-Free Tahini Chocolate Chunk Cookies
Ingredients
2 tbsp soft butter or vegan butter (room temp, not melted)
⅓ cup + 1 tablespoon smooth, drippy tahini
½ cup + 2 tablespoons coconut sugar
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tbsp water or nut milk, let set for 10-15 minutes to thicken)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt
¾ cup + 2 tbsp fine almond flour, lightly packed
1 tbsp coconut flour
⅔ cup dark chocolate chunks
Flakey sea salt, for topping
Method
Preheat your oven to 350 degrees and line a cookie sheet.
In a large bowl, use a spatula to mix your butter, tahini and coconut sugar until you have a smooth and thick mixture. Add your flax egg and vanilla extract and whisk vigorously until creamy.
Add your almond flour, coconut flour, baking soda and sea salt. Gently stir to combine until you have a smooth, shiny dough. It should feel quite stiff. If it seems too soft/sticky, add an extra 1 tbsp of coconut flour (how much you need in total really depends on the brand I find!) Fold in your chocolate chunks.
Ideally, place prepared dough in the freezer for 15 minutes or the fridge for 30-45 minutes. This will give your cookies an amazing texture!
When dough has chilled, use a 1.5 tablespoon cookie scoop to make rounds of dough and place them on your cookie sheet, leaving enough room in between each cookie as they will spread. Bake for 8-10 minutes or until cookies are just starting to set and lightly brown around the edges (the middle will still look soft).
Remove from the oven, sprinkle the tops with flaky sea salt, let cool for 10 minutes and ENJOY!
Makes 14 cookies
