Chocolate Chip Tahini Cookies

These cookies have irresistible roasted tahini aroma with little pieces of chocolate peaking through- perfect for any tahini lover. Plus they're vegan, gluten free, dairy free & oil free without the compromise in taste or texture! 

Cookies are hands down my FAVOURITE dessert and treat. Something about the way cookies look, taste, and feel is just so satisfying. I have made this recipe at least ten times since testing it over six times because I was trying to make what I look for in cookies. 

My ideal cookies are:

  • Crispy on the outside
  • Chewy on the inside
  • Not overloaded with chocolate chips so I can actually taste the cookie
  • Light
  • Not gushing with oil
  • Dunk-able in milk

I think these cookies cover each point. I can honestly eat the whole batch in one go because of how light they are! Which is perfect because it's exam period right now which means my brain is like "snacks, treats, sweets, dessert". 

Also, I have been OBSESSED with tahini and sesame seeds lately. I've tried so many different kinds (raw vs roasted vs white vs black) & brands. I personally love the ones you can find at the asian grocery stores because they have a much more deep and aromatic tahini flavour. If you've tried tahini before and didn't like it, I highly recommend trying different brands because they honestly can taste really different. Of course, if you still don't like tahini, feel free to use any other nut or seed butter, they work great too!

Why you should whip up these delicious cookies: 

  1. SO easy to make
  2. Total time is less than 30 minutes
  3. Simple ingredients that you probably already have in your pantry 

AND these cookies are:

  • Vegan
  • Dairy free
  • Gluten free
  • Oil free
  • Nut free = all these free's in my book = healthy (heh)
  • Crispy on the outside
  • Chewy on the inside
  • Have little bits of CHOCOLATE in them... need I say more?

If you make these cookies, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  1. Preheat oven to 180c
  2. Mix in the tahini, maple syrup, vanilla, almond milk & sugar in a bowl until a smooth consistency
  3. Add in your oat flour, baking soda, baking powder and mix.
  4. Fold in your chocolate chips
  5. Add a 1-2 tbsp of dough onto a lined baking tray. Roll them into balls and flatten them with a back of a fork.
  6. Place them into the oven for 12-15 minutes. The longer the baking time, the more crisp the cookies will come out.
  7. Let them cool & enjoy with almond milk!



  • Total time: 20 minutes 
  • Makes 10-12 cookies 
  • Using aluminium free will ensure no weird "salty" taste
  • You can make your own oat flour by blending around 1.5 c of oats (125g)
  • These are tahini cookies, but I've made them with different nut butters too and work great!


  • 1/3 c tahini
  • 4 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp plant milk (I used veggie-moo)
  • 2 tbsp coconut sugar
  • 1 cup oat flour (125g)
  • 1 tsp baking powder (aluminum free)
  • 1/2 tsp baking soda 
  • chocolate chips (I used 1/3 cup)