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Vegan Chocolate Tahini Cookies Recipe

These vegan chocolate cookies are perfect for holiday baking, mildly sweet, and packed with healthy fats. Vegan, gluten-free, oil-free, and refined sugar-free.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: desserts
Keyword: chocolate cookie, gluten free, healthy dessert, oil free, tahini cookies, vegan, vegan baking, vegan cookies
Servings: 12 cookies
Author: Remy


  • 1 cup oat flour
  • 1/3 cup cacao powder
  • 1/2 cup tahini
  • 1/3-1/2 cup maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • optional
  • 1/2 teaspoon ground cinnamon


  • Preheat your oven to 350F.
  • In a large bowl, combine maple syrup, tahini and vanilla extract in a bowl. Whisk to combine until smooth.
  • Sift in cacao powder, oat flour, baking powder and cinnamon if using and use a spatula to mix.
  • Mix until a dough forms. It should be moist, not sticky, and easily rollable.
  • Place dough between 2 sheets of parchment paper and roll until about 1/4 inch thick and using a cookie cutter, cut into preferred shapes. Alternatively, you can roll out golf ball sized balls and press down into cookie shapes for a softer result.
  • Bake for approximately 10 min, keeping in mind the cookies will firm up after baking. If you'd like a crisper cookie texture, you might want to add an additional 2 min or so.


Secrets to Success

  • If desired, you can mix in vegan chocolate chips or dairy-free dark chocolate chunks for additional chocolate flavor. 
  • I’ve tested these cookies using oat flour. Because every flour requires different levels of moisture, I don’t recommend substituting almond flour, coconut flour, or other gluten-free flour. 

Storage Tips

Store these vegan chocolate cookies in an airtight container at room temperature for up to 3-4 days. Move to the refrigerator for up to a week. 
To freeze, store the cookies in a freezer-safe zip-top bag and store in the freezer for up to 3-6 months.