Dessert / Middle Eastern-inspired
Dark Chocolate Tahini Cookies
Nutty tahini and dark chocolate give these vegan cookies a rich flavor. Bake until the edges set and let the centers firm on the tray.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 12 minutes
- Total
- 32 minutes
- Serves
- 12
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 180°C (350°F) and line two trays.
Mix tahini, sugar, oat milk and vanilla. Fold in flour, baking powder and salt, then chocolate.
Scoop into 12 mounds and flatten slightly, leaving space between them.
Bake for 10–12 minutes until edges are firm. Cool on the trays for 10 minutes before transferring.
0 of 4 steps complete
A little kitchen know-how
- Stir the tahini jar well before measuring to combine separated oil.
Make it yours & keep it well
Use almond butter instead of tahini if avoiding sesame, noting the tree-nut allergen.
Storage: Keep airtight for 4 days or freeze for 2 months.
Estimated nutrition per serving
230 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep airtight for 4 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Use almond butter instead of tahini if avoiding sesame, noting the tree-nut allergen.
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