12 Days of Cookie Christmas: Day 3 – Vegan Tahini Chocolate Chip Cookies

A picture of vegan tahini chocolate chip cookies

Hana Shinzawa '24

A picture of vegan tahini chocolate chip cookies

If you know my family, you know that our food is a little different. Because my little brother is allergic to practically everything, we have to work a bit harder to find recipes that are both delicious and safe for him to eat. This gluten-free, nut-free, vegan chocolate chip cookie recipe from The Curious Chickpea checks all the boxes. If you or a family member has dietary restrictions, this recipe could be perfect for you, and even if you don’t, these cookies are still delicious! 



1/2 cup (113g) refined coconut oil at room temperature, creamy and soft, and scoopable texture

1/2 cup (122g) tahini 

1/2 cup (100g) granulated sugar

1/3 cup (60g) packed brown sugar

1/4 cup (55g) plant milk

1 tsp (4g) vanilla extract

1 1/4 cup (165g) all-purpose flour

2 tbsp (18g) cornstarch

1 tsp (5g) salt

1/2 tsp (2g) baking powder

1/2 tsp (2g) baking soda

1 3/4 cups (200g) chopped dark chocolate, 60-70% dark

Flaky sea salt



  1. Mix coconut oil, tahini, granulated sugar, and brown sugar until smooth and creamy. Add plant milk and vanilla extract and mix until combined. 
  2. In another bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda. Add dry ingredients to the wet mixture until just combined. Mix in chocolate. 
  3. Chill dough in the fridge for at least 30 minutes. 
  4. Preheat the oven to 350°F and line two baking trays with parchment paper.
  5. Scoop dough into 2 tbsp balls and place them 3” apart. 
  6. Bake cookies for 12-13 minutes or until edges are just barely golden.
  7. Remove from the oven, sprinkle with salt, and let cool on the tray. 
  8. Enjoy!

 Chewy Vegan Tahini Chocolate Chip Cookies • The Curious Chickpea

Hana Shinzawa ’24, Science Editor