Looking for a cookie that’s rich, chewy, and totally vegan? This tahini and olive oil chocolate chunk cookies (vegan) recipe delivers serious flavor without dairy or eggs. It blends nutty tahini, smooth olive oil, and chunks of dark chocolate into a soft-baked cookie that’s big on taste and better for you.
In this article, we’ll explore why this recipe is a must-try for plant-based bakers. From ingredient tips to baking steps, plus expert tricks for texture and flavor, you’ll have everything you need to bake the perfect vegan treat.
Contents
- 1 Why Vegan Tahini and Olive Oil Cookies Are Trending
- 2 Key Ingredients for the Perfect Vegan Chocolate Chunk Cookie
- 3 Tahini and Olive Oil Chocolate Chunk Cookies (Vegan) Recipe
- 4 Step-by-Step Method for Baking These Vegan Cookies
- 5 Optional Add-ins and Customizations
- 6 Common Mistakes to Avoid When Baking Vegan Cookies
- 7 Nutritional Benefits of These Vegan Cookies
- 8 Make-Ahead Tips and Storage Solutions
- 9 Serving Suggestions and Pairings
- 10 Reader Reviews and Success Tips
- 11 Conclusion
Why Vegan Tahini and Olive Oil Cookies Are Trending
Vegan Baking Is Booming
Vegan baking is more popular than ever. More people are ditching dairy and eggs, not just for health but for sustainability too. And with recipes like these tahini and olive oil cookies, there’s no need to sacrifice taste.
These cookies are soft, rich, and loaded with chocolate, just without the animal products. They prove that vegan desserts can be just as crave-worthy.
Why Tahini and Olive Oil Work So Well
Tahini brings a nutty, creamy texture, while olive oil keeps the cookies moist and tender. Together, they replace butter perfectly. Both are rich in good fats and nutrients, making these cookies a smart treat option.
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Key Ingredients for the Perfect Vegan Chocolate Chunk Cookie
How Tahini Adds Richness Without Dairy
Tahini isn’t just for savory dishes, it’s a game-changer in vegan baking. Its creamy texture and nutty flavor mimic the richness of butter, making it ideal for cookies. In this recipe, tahini keeps the dough soft and adds depth to every bite. It also packs in plant-based nutrients like calcium and healthy fats.
The Role of Olive Oil in Texture and Taste
Olive oil brings moisture and a smooth texture to these cookies. It helps the dough stay soft and chewy while adding a mild, fruity note that complements the chocolate and tahini. Choosing a light, neutral extra virgin olive oil ensures the flavors stay balanced.
Together, tahini and olive oil make a buttery-soft cookie—without the butter.
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Tahini and Olive Oil Chocolate Chunk Cookies (Vegan) Recipe
- Total Time: 26 minutes
- Yield: 12 cookies
Description
These tahini and olive oil chocolate chunk cookies are rich, chewy, and 100% vegan. Perfect for plant-based bakers who want bold flavor and clean ingredients.
Ingredients
⅓ cup (80 grams) tahini
½ cup (100 grams) extra virgin olive oil
½ cup (100 grams) brown sugar
½ cup (100 grams) sugar
¼ cup orange juice or apple juice or water
1 tablespoon ground flax seeds or chia seeds (optional)
2 teaspoons vanilla
½ teaspoon cinnamon
½ teaspoon instant espresso powder
¼ teaspoon fine sea salt
½ teaspoon baking soda
1 ½ cups (200 grams) all-purpose flour
5.3 oz (150 grams) chopped chocolate (at least 55% cocoa)
Sea salt flakes for topping
Instructions
1. If using flax or chia seeds, mix them with juice or water and set aside for 5 minutes.
2. In a large bowl, whisk together tahini, olive oil, both sugars, juice or water, vanilla, cinnamon, espresso powder, and salt until well combined.
3. In another bowl, mix the flour with baking soda.
4. Add dry ingredients to the wet mixture and stir with a spatula until nearly combined.
5. Fold in chopped chocolate and mix gently.
6. Cover the dough and refrigerate for 3–4 hours or overnight.
7. Preheat oven to 365°F (185°C) and line a baking sheet with parchment.
8. Scoop the dough into 12 equal balls and place on the sheet, leaving space between.
9. Top each dough ball with extra chocolate and a pinch of sea salt flakes.
10. Bake for 11–12 minutes until edges are set and centers look slightly underbaked.
11. Tap the tray gently on the counter to flatten cookies for a bakery-style look.
12. Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use almond butter or sunflower seed butter in place of tahini.
Ground flax or chia seeds help with texture but are optional.
For stronger flavor, use espresso coffee in place of juice.
Top each dough ball with extra chocolate pieces for a better visual result.
Cookies will continue to firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: baking
- Cuisine: American, Mediterranean, vegan
Step-by-Step Method for Baking These Vegan Cookies
Preparing the Dough for Best Texture
Start by mixing your wet ingredients. In a large bowl, combine the tahini, olive oil, brown sugar, white sugar, juice or water, vanilla, cinnamon, espresso powder, and salt. Use a whisk or fork to stir for a minute or two until the sugar starts to dissolve. If you’re using ground flax or chia seeds, mix them with the juice and let sit for 5 minutes first. This step helps the mixture bind better.
In a separate bowl, stir the flour and baking soda together. Gradually add this to your wet mix, folding gently with a spatula until nearly combined. Add the chopped chocolate and mix just enough to distribute evenly.
For the best texture and flavor, cover the dough and refrigerate it for 3 to 4 hours or overnight. Chilling firms up the fats and develops the cookie’s deep flavor.
Baking Like a Pro: Timing, Temperature, and Tricks
Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper. Scoop out the dough into 12 equal portions—using a ¼ cup ice cream scoop works well—and roll each into a ball.
Place the dough balls on the baking sheet, leaving 2 to 3 inches of space between them. Add a few chocolate chunks on top if you saved some, and sprinkle lightly with sea salt flakes.
Bake for 11 to 12 minutes. The cookies should look slightly underbaked in the center. That’s key for a soft, chewy middle. Once out of the oven, tap the baking tray gently on the counter. This flattens the cookies and gives them a bakery-style appearance.
Let them cool for 5 minutes on the tray before transferring to a wire rack. Once cooled completely, they’re ready to enjoy.
Optional Add-ins and Customizations
Using Espresso, Flax Seeds, and More for Depth
One of the best things about this tahini and olive oil chocolate chunk cookies (vegan) recipe is how flexible it is. Want a deeper chocolate flavor? Just add a touch of instant espresso powder. It won’t make the cookies taste like coffee, but it will enhance the richness of the chocolate.
For texture, ground flax seeds or chia seeds are excellent. When soaked briefly in juice or water, they create a gel-like consistency that helps bind the dough—no eggs needed. While optional, they give the cookies a slight chew and a nutritional boost with fiber and omega-3s.
How to Elevate Flavor with Orange or Apple Juice
Instead of using just water, try orange or apple juice in the dough. These juices add subtle sweetness and brightness without overpowering the core flavors. Orange juice especially pairs well with dark chocolate and cinnamon, adding a light citrus note that lifts every bite.
You can also experiment with spices. Cinnamon is already included in the base recipe, but a pinch of nutmeg or cardamom can introduce warm, aromatic layers.
For a visual upgrade, press a few extra chocolate chunks on top of each dough ball before baking. A light sprinkle of flaky sea salt also adds contrast, making the chocolate flavor pop.
Common Mistakes to Avoid When Baking Vegan Cookies
Overmixing the Dough or Skipping Chill Time
One common mistake in vegan baking is overmixing the dough. Without eggs, the structure of your cookie relies on the right balance of fat and flour. Stirring too much can lead to dense, tough cookies. Mix only until the flour is just combined.
Skipping the chill time is another misstep. Chilling the dough helps the fats solidify, which prevents spreading and enhances the chewy texture. It also lets the flavors deepen. A few hours in the fridge, or better yet overnight, makes a noticeable difference.
Using the Wrong Chocolate or Subpar Tahini
Choosing the wrong chocolate can throw off the flavor. Use high-quality dark chocolate with at least 55% cocoa. It melts beautifully and balances the sweetness of the dough.
As for tahini, opt for a smooth, runny version made from roasted sesame seeds. Some tahinis are bitter or too thick, which can affect both flavor and texture. Always stir your tahini well before using.
Getting these basics right ensures every cookie turns out soft, rich, and full of bold flavor.
Nutritional Benefits of These Vegan Cookies
Healthier Fats and Less Saturated Oils
These tahini and olive oil chocolate chunk cookies (vegan) stand out not just for taste, but for nutrition too. Unlike traditional cookies that rely on butter or shortening, this recipe uses plant-based fats rich in nutrients. Extra virgin olive oil is a source of heart-healthy monounsaturated fats, known to support good cholesterol and reduce inflammation.
Tahini adds its own boost—it’s packed with healthy fats, protein, calcium, and iron. Compared to animal-based fat sources, tahini and olive oil offer a cleaner, more balanced nutritional profile without the saturated fat overload.
How These Cookies Fit a Balanced Vegan Diet
Each cookie offers indulgence with intention. The blend of healthy oils, natural plant protein, and optional flax seeds or chia makes them more than just a treat—they can fit into a well-rounded vegan diet.
While they still contain sugar and flour, the use of wholesome, minimally processed ingredients helps keep things balanced. Plus, the dark chocolate adds antioxidants and a satisfying dose of real cocoa, not just sweetness.
These cookies offer a feel-good way to satisfy cravings, especially for those aiming to eat more mindfully without giving up dessert.
Make-Ahead Tips and Storage Solutions
Refrigerating, Freezing, and Reheating Cookies
One of the best parts of this tahini and olive oil chocolate chunk cookies (vegan) recipe is how easily it fits into your schedule. The dough can be made ahead of time and chilled for up to 48 hours before baking. In fact, letting the dough sit longer improves flavor and structure.
For longer storage, you can freeze the dough. Just roll it into balls, place them on a tray to freeze, then transfer to a sealed container or freezer bag. They’ll keep for up to 2 months. When you’re ready to bake, pop them straight into the oven—just add an extra minute or two to the baking time.
Baked cookies also freeze well. Let them cool fully, then store in an airtight container with parchment between layers. To reheat, warm in a low oven (around 300°F) for a few minutes. This brings back that soft, fresh-from-the-oven texture.
Keeping That Bakery-Style Chewiness Intact
To maintain chewiness, always let cookies cool completely before storing. Place them in an airtight container at room temperature. Add a small piece of bread or a slice of apple to the container to help retain moisture—the cookies will stay soft for up to 5 days.
Avoid refrigerating baked cookies, as it tends to dry them out. For longer-term freshness, freezing is the better option.
Whether you prep ahead or stash a few for later, these cookies are easy to keep delicious.
Serving Suggestions and Pairings
Pairing with Non-Dairy Beverages and Desserts
These tahini and olive oil chocolate chunk cookies (vegan) are rich, flavorful, and best enjoyed warm. To complete the experience, pair them with a chilled glass of oat milk, almond milk, or even warm soy milk for a classic combo. The creaminess of plant-based milk balances the cookie’s bold flavors.
For a dessert spread, serve them alongside fresh berries or a scoop of dairy-free vanilla ice cream. The contrast of cold and warm makes for a satisfying treat. They also make a great addition to a brunch board or afternoon snack tray.
Plating Ideas to Impress Guests or Social Media
Presentation matters, especially if you’re sharing these cookies at a gathering—or online. Stack a few cookies on a rustic wooden board, sprinkle with extra sea salt flakes, and add a few chunks of dark chocolate on the side. A dusting of cinnamon on the plate adds visual warmth.
For social media-worthy shots, break a cookie in half to show the gooey chocolate inside. A clean, simple background with natural lighting brings out the golden edges and melty centers beautifully.
Whether you’re serving these cookies at a dinner party or packing them as a gift, they’re sure to impress with both flavor and looks.
Reader Reviews and Success Tips
Baker Feedback from Online Communities
Home bakers love how simple and rewarding this tahini and olive oil chocolate chunk cookies (vegan) recipe is. Many say it’s now their go-to vegan cookie, even for non-vegans. What stands out most? The chewy texture, deep chocolate flavor, and the subtle nuttiness from tahini.
Several users note that the dough is easy to work with and forgiving—even without a stand mixer. Others appreciate how well it freezes and how the cookies hold up for days without drying out.
Some reviewers also mention getting creative with add-ins like chopped walnuts, dried cranberries, or a pinch of cayenne for a spicy twist.
Troubleshooting Tips Based on User Experience
If your cookies spread too much, it’s likely the dough wasn’t chilled long enough. Be sure to refrigerate it for at least 3 to 4 hours. For a thicker cookie, bake directly from the fridge.
If the dough feels too oily, stir your tahini thoroughly before measuring—it often separates in the jar. Also, use a digital scale when possible to avoid imbalance between dry and wet ingredients.
Another tip: don’t overbake. Pull them out while the centers still look slightly underdone. They’ll continue to set as they cool, giving you that perfect soft bite.
Following these tips can help you get bakery-quality cookies, every single time.
Conclusion
These tahini and olive oil chocolate chunk cookies (vegan) prove that plant-based treats can be every bit as indulgent as traditional ones. With their gooey centers, chewy edges, and rich chocolate flavor, they satisfy both sweet cravings and clean-eating goals.
Thanks to wholesome ingredients like tahini and extra virgin olive oil, this recipe delivers on flavor, texture, and nutrition—all in one bite. Whether you’re vegan or just looking for a better cookie, this one hits the mark.
Bake them once, and you’ll likely add them to your regular rotation. They’re easy to prep, fun to share, and impossible to resist.
