Vegan Tahini Cookies

How to Make Vegan Tahini Cookies

1. 1

   Step 1: Brown the vegan butter and toast sesame seeds

   Melt the vegan butter in a light-colored skillet over medium heat and cook, stirring frequently, until the milk solids darken slightly and you smell a toasty, caramel aroma, about 4–6 minutes. Remove from heat, immediately add the sesame seeds to the warm pan and stir 30–45 seconds until they sizzle and darken a touch. Transfer the butter and seeds to a heatproof bowl to cool slightly while proceeding.

   For this step

   • 6 tbspVegan butter (e.g., stick-style, unsalted)
   • 1 tbspToasted sesame seeds
   
2. 2

   Step 2: Make flax 'egg' and combine wet ingredients

   Whisk the ground flaxseed with 3 tablespoons of water in a small bowl and let sit 5 minutes until thickened. In a medium bowl, whisk together the tahini, granulated sugar, brown sugar, and the cooled browned vegan butter until smooth, then stir in the flax mixture until fully incorporated.

   For this step

   • 1/2 cupTahini (well-stirred)
   • 1/3 cupGranulated sugar
   • 1/3 cupLight brown sugar (packed)
   • 1 tbspGround flaxseed (for flax egg)
   
3. 3

   Step 3: Mix dry ingredients

   In a separate bowl, whisk the all-purpose flour with baking soda and fine sea salt until evenly combined. This ensures even rising and balanced seasoning throughout the cookie dough.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1/2 tspBaking soda
   • 3/4 tspFine sea salt
   
4. 4

   Step 4: Combine wet and dry, fold in chocolate

   Pour the dry ingredients into the wet mixture and stir gently until just combined; avoid overmixing. Fold in the vegan dark chocolate chips and the toasted sesame seeds from Step 1, distributing them evenly through the dough.

   For this step

   • 3/4 cupVegan dark chocolate chips
   
5. 5

   Step 5: Portion and bake

   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Scoop 12 even tablespoons (or 8 larger heaping tablespoons for bigger cookies) onto the sheet, chill for 10–15 minutes if you prefer thicker cookies, then bake 10–12 minutes until edges are golden and centers look set.
   
6. 6

   Step 6: Cool and finish

   Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling. For a final touch, brush a very light smear of extra tahini across the top or sprinkle a few more toasted sesame seeds to emphasize the sesame flavor.
   

1. Melt the vegan butter in a light-colored skillet over medium heat and cook, stirring frequently, until the milk solids darken slightly and you smell a toasty, caramel aroma, about 4–6 minutes. Remove from heat, immediately add the sesame seeds to the warm pan and stir 30–45 seconds until they sizzle and darken a touch. Transfer the butter and seeds to a heatproof bowl to cool slightly while proceeding.
2. Whisk the ground flaxseed with 3 tablespoons of water in a small bowl and let sit 5 minutes until thickened. In a medium bowl, whisk together the tahini, granulated sugar, brown sugar, and the cooled browned vegan butter until smooth, then stir in the flax mixture until fully incorporated.
3. In a separate bowl, whisk the all-purpose flour with baking soda and fine sea salt until evenly combined. This ensures even rising and balanced seasoning throughout the cookie dough.
4. Pour the dry ingredients into the wet mixture and stir gently until just combined; avoid overmixing. Fold in the vegan dark chocolate chips and the toasted sesame seeds from Step 1, distributing them evenly through the dough.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Scoop 12 even tablespoons (or 8 larger heaping tablespoons for bigger cookies) onto the sheet, chill for 10–15 minutes if you prefer thicker cookies, then bake 10–12 minutes until edges are golden and centers look set.
6. Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling. For a final touch, brush a very light smear of extra tahini across the top or sprinkle a few more toasted sesame seeds to emphasize the sesame flavor.