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Tahini Chocolate Chip Cookies (Vegan)

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"Tahini and chocolate chips an interesting and innovative combination. These delicious, vegan, wheat-free cookies are a real treat."
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40 m servings 86 cals
Original recipe yields 36 servings (3 dozen cookies)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Mix chia seeds and water together in a bowl; let sit until "chia egg" is thickened, about 10 minutes.
  3. Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl. Blend "chia egg", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed. Fold chocolate chips into dough; spoon onto the prepared baking sheet. Press dough onto baking sheet to flatten.
  4. Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.


  • Cook's Note:
  • In a bowl, put some water and dip a fork in it to criss-cross the cookies.

Nutrition Facts

Per Serving: 86 calories; 4.3 g fat; 11.6 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 66 mg sodium. Full nutrition

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