Vegan Chocolate Tahini Sugar Cookies (Print Version)

Chewy cocoa treats with nutty tahini and flaky salt finish

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup tahini, well-stirred
06 - 1/2 cup coconut oil, melted and cooled
07 - 1 cup granulated sugar
08 - 1/4 cup non-dairy milk (almond or oat)
09 - 2 teaspoons pure vanilla extract

→ Topping

10 - 2 tablespoons granulated sugar for rolling
11 - Flaky sea salt for sprinkling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk tahini, melted coconut oil, and sugar until smooth and thoroughly combined.
04 - Stir in non-dairy milk and vanilla extract until incorporated.
05 - Add dry ingredients to wet mixture and stir until soft dough forms.
06 - Scoop tablespoon-sized portions, roll into balls, and coat each ball in granulated sugar.
07 - Place cookies on prepared baking sheets, spacing 2 inches apart. Gently flatten each ball with fingers or glass bottom.
08 - Sprinkle with flaky sea salt if desired.
09 - Bake for 10-12 minutes until set at edges but still soft in center.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

# Expert Advice:

01 -
  • The tahini creates this incredible chewy texture that keeps cookies soft for days
  • These come together in under 30 minutes with ingredients you probably already have
  • That flaky salt on top makes them taste like something from a fancy bakery
02 -
  • Over-mixing the dough makes tough cookies. Stop as soon as the flour disappears.
  • Coconut oil temperature matters. If it's too hot, your tahini will seize into a grainy mess.
  • These may look underbaked at 10 minutes but they continue cooking on the hot pan.
03 -
  • Room temperature tahini incorporates much more smoothly than cold from the fridge
  • Weighing your flour instead of measuring by cup prevents dense, dry cookies

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