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Vegan Salted Tahini Chocolate Chip Cookies













Hello & Happy Friday!!






On the weekends, it’s all about the cookies! I had seen tahini cookies online for months now and I have to be honest, I just didn’t see the appeal. I figured it was a food trend to pass on just like many others. However, we’re delving into many food trends lately on EDS and I just had to finally try it. If you use tahini only in your hummus and some dressings here and there, I’m right there with you..


That being said, if you’re unsure about tahini in cookies, I’m here to say..

Don’t be, because tahini with chocolate is pure heaven!


If you’re familiar with combining coffee and chocolate to further enhance the flavor, the same applies to tahini! It’s just that good!



What’s fab about these cookies? Honestly, everything! They are easy, flavorful, feature stevia sweetened chocolate, soft yet crisp, require just a flax egg to bind everything, has notes of tahini, hints of sea salt that just tie everything in together!




If you love all things tahini, you have to try these new vegan Salted Tahini Chocolate Chip Cookies!






Why this recipe is great: 






Packed with flavor 

Features stevia sweetened chocolate

Perfect for any season! 

Notes of tahini

Hints of sea salt 
















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Vegan Salted Tahini Chocolate Chip Cookies

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  • Author: Gabrielle
  • Total Time: 0 hours
  • Yield: 20 small cookies 10 large 1x




  1. Combine the ground flax and water in a small bowl. Set aside to thicken.
  2.  In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
  3. Stop the mixer and scrape down the sides. Add the flax egg and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the flax egg is incorporated.
  4.  In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
  5. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
  6. Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
  7. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.


  • Prep Time: 24hrs
  • Cook Time: 15 mins




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