Vegan Tahini Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g plain flour</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">120g tahini, well stirred</li><li class="ingredients-single-item">80g coconut oil, melted (or vegan butter)</li><li class="ingredients-single-item">150g light brown sugar</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">60ml plant milk (almond, soy or oat)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g dark chocolate chunks (ensure vegan)</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional, for topping)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cookie scoop or tablespoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Proper preheating ensures your cookies bake evenly from the moment they enter the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This even distribution of leavening agents will ensure your cookies rise properly and have a consistent texture throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat together the tahini and melted coconut oil until smooth and well incorporated. Tahini naturally separates, so make sure it's thoroughly stirred before measuring to ensure the right balance of oils and solids for proper cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add both sugars to the tahini mixture and beat for 2-3 minutes until light and fluffy. This step is crucial as it creates tiny air bubbles that give your cookies their perfect texture – don't rush this process!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the plant milk and vanilla extract, mixing until completely combined. The liquid helps hydrate the flour while the vanilla enhances the nutty flavor of the tahini.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Overmixing at this stage develops gluten, which can make your cookies tough instead of tender, so stop mixing as soon as no dry streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the chocolate chunks, saving a few pieces to press onto the tops of cookies before baking. This ensures beautiful chocolate puddles on top of your finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For best results, chill the dough for 30 minutes. This solidifies the coconut oil and allows the flour to fully hydrate, resulting in cookies that spread just the right amount when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a cookie scoop or tablespoon, portion the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving 5cm between each cookie. They will spread during baking, so give them plenty of room.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently press a few reserved chocolate chunks onto the tops of the cookie dough balls and sprinkle with sesame seeds if using. The seeds aren't just decorative—they enhance the tahini flavor and add delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 10-12 minutes, until the edges are golden but the centers still look slightly underbaked. This is key to achieving that perfect chewy center! The cookies will continue cooking from residual heat after removal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to set up properly – though they're absolutely divine while still warm with melty chocolate chunks!</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The tahini actually helps these cookies stay moist longer than traditional butter-based cookies!</li></ol>