A plant-based recipe for vegan tahini and dark chocolate cookies, with ingredients and step-by-step instructions.
Vegan tahini and dark chocolate cookies
Estimated time: 25 minutes · Yield: About 16 cookies
Allergens: Sesame and gluten; soy or nuts depending on the drink and chocolate. Check package labels and cross-contact risks.
Ingredients
- ½ cup well-stirred tahini
- ½ cup brown sugar
- ¼ cup neutral oil
- ¼ cup water or unsweetened soy drink
- 1 tsp vanilla extract
- 1¼ cups plain flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 80 g dairy-free dark chocolate, chopped
Method
- Heat the oven to 175°C and line two baking trays with baking paper.
- Whisk tahini, sugar, oil, water and vanilla until smooth.
- Add flour, baking powder, baking soda and salt; mix just until a dough forms. Fold in the chocolate.
- If too soft to shape, refrigerate for 10 minutes.
- Shape about 16 balls, space apart on the trays and flatten slightly.
- Bake for 10–12 minutes until the edges are set. Cool on the tray for 10 minutes before moving to a rack.
Cooking tip
Cooking times vary between ovens and pans. Adjust seasoning before serving.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.