Tahini Chocolate Chip Cookies - Sweet Potato Soul (2024)

Have your cookie and eat it too with these delicious and nutritious vegan Tahini Chocolate Chip Cookies! Made with simple ingredients and ready in less than 15 minutes, this recipe makes the perfect soft, hearty, moist cookies for a guilt-free sweet treat.

This recipe was written on December 14, 2014.It was updated with additional recipe information on May 10, 2024.

These chewy chocolate chip tahini cookies make the best healthy dessert or snack. They are 100% plant-based, free of refined sugars, and made with clean ingredients! This tahini cookies recipe combines rich, nutty tahini, natural sweetness from maple syrup, a hint of cinnamon and vanilla, and exciting mix-ins like shredded sweet potatoes, chopped pecans, chocolate chips, and hearty oats.

The texture and flavor combination in these tahini cookies is insanely good and a tasty way to sneak in a veggie! Plus, the recipe only requires five minutes of prep time and ten minutes in the oven, making it easy to whip up a batch of healthy cookies whenever you want!

For more vegan cookie recipes, try my fig tahini cookies, chocolate cherry thumbprint cookies, or double chocolate black bean cookies.

Ingredients

Tahini: This creamy paste is made from sesame seeds and adds a rich, nutty flavor and smooth texture to vegan cookies. Choose unsweetened tahini without added oil for the best flavor and nutritional value. Alternatively, you can use nut butter like almond, cashew, peanut, or sunflower seed butter for a different flavor profile.

Maple Syrup: Provides a natural sweetness without refined sugar that complements the nutty flavor of the tahini. Opt for 100% pure maple syrup for the best flavor and adjust the amount to your desired sweetness.

Sweet Potato: Shredded raw sweet potato adds delicious moisture, sweetness, and a subtle earthy flavor to the tahini sweet potato cookies. Be sure to peel the skin from the potato before you shred it.

Vanilla Extract: Use pure vanilla extract instead of imitation vanilla for the most robust flavor. Alternatively, you can use almond or coconut extract for a flavor variation.

Cinnamon: Adds warmth and aromatic complexity to the tahini cookie recipe and complements the other sweet and earthy flavors. Alternatively, you can use ground nutmeg, ginger, or a combination of the spices for a twist.

Quick-Cooking Oats: Gives the cookies a hearty texture and chewiness in each bite. For the best texture, use quick-cooking oats rather than old-fashioned oats and choose gluten-free oats to suit dietary needs.

Pecans: Chopped pecans add a satisfying crunch and punch of flavor to the cookies. Alternatively, you can use chopped walnuts, almonds, or a combination of your favorite nuts for added texture and flavors.

Vegan Chocolate Chips: Add gooey pockets of chocolatey goodness in each bite. For the best taste, look for dairy-free chocolate chips made from high-quality cocoa. Alternatively, you can use dark chocolate chips for a richer flavor.

Sea Salt: Balances the sweetness and enhances the overall flavor of the cookies. Use fine sea salt for even distribution in the dough. If desired, add a sprinkle of Maldon sea salt flakes as a finishing touch on the cookies for a pop of tasty texture and an elegant presentation.

See Also

HEALTHY PALEO VEGAN SAMOA GIRL SCOUT COOKIES4-Ingredient Almond Butter CookiesRaw Snickers Bar (V/GF) - The Mindful HapaRaw Vegan Brownie Bites

How to Make Tahini Chocolate Chip Cookies

• Prepare Cookie Dough. Preheat the oven to 350°F and line a large cookie sheet with parchment paper or a silicone baking mat. In a mixing bowl, mix the tahini, maple syrup, shredded sweet potato, vanilla, and cinnamon until well combined.

• Add Mix-ins. Add the oats, pecans, chocolate chips, and sea salt to the mixing bowl with the other ingredients. Mix well until thoroughly combined. The batter should be sticky and tacky.

• Form Dough Balls. Dampen your hands with water and scoop 2-3 tablespoons of cookie dough into the palm of your hand. Form the dough into a tight ball, then place it onto the cookie sheet. Repeat with the remaining cookie dough, re-dampening your hands to prevent the batter from sticking as needed.

• Flatten Dough. Gently press the cookies down with the palm of your hand until flattened to about 1/2-inch thickness. Continue to dampen your hands as needed to prevent sticking. If desired, sprinkle a few Maldon sea salt flakes onto the top of each cookie.

• Bake. Place the baking sheet in the oven and bake the cookies for about 13 minutes or until fragrant. You will know they are done when they don’t look as shiny, and the tops turn golden brown.

• Cool. Remove the cookie tray from the oven and place it on a wire cooling rack. Allow the cookies to cool on the tray for at least 10 minutes before moving them directly to the cooling rack. Allow the cookies to cool to room temperature—they will firm up as they cool.

Recipe Pro-Tips

• Stir tahini well. Before you measure the tahini, stir it well so it has an even texture. This will prevent the amount you add to the cookie dough from being too oily and make a consistent texture.
• Finely grate sweet potato. Use a cheese grater to shred the peeled sweet potato into small, uniform pieces. This will help the sweet potato blend seamlessly into the dough.
• Use damp hands to shape the dough. The dough will be sticky, so dampening your hands with water before forming it into balls and flattening it on the baking sheet is key! It makes the dough easier to handle.
• Cool completely. While it can be tempting to eat the cookies as soon as they’re done, it’s worth the wait to let them cool. The cool time is essential to help the cookies firm up and set properly for the best texture.

Recipe Mix-Ins

Below are some fun additions to this recipe for vegan tahini cookies – add as you please!

• Veggie: Instead of sweet potatoes, swap with ¼ – ⅓ cup of shredded zucchini or pumpkin puree for a moist, subtle sweetness and flavor variation.
• Dried Fruit: Enhance the sweetness of the cookies by adding dried cranberries, raisins, dates, or chopped apricots.
• Coconut: Unsweetened shredded coconut or coconut flakes add a subtle sweetness and delightful chewy texture.
• Protein: For added flavor and a protein boost, include a scoop of your favorite vegan protein powder—either unflavored, vanilla, or chocolate.
• Nut Butter: Instead of or in addition to chopped nuts, mix in a swirl of your favorite nut butter to add a creamy, indulgent richness.
• Orange Zest: Brighten the flavor profile with freshly grated orange zest for a refreshing citrus note that compliments the sweetness.
• Salted Caramel: Fold in pieces of vegan caramel or caramel chips into the dough for a sweet and salty flavor explosion.

Serving Suggestions

Enjoy these healthy vegan chocolate chip cookies whenever you’re craving something sweet – whether as a snack or dessert paired with your favorite hot drink. Or serve them on a party platter with other treats to sweeten your next get-together, like some of our go-to recipes below.

• No-Bake Fig Walnut Bars with Chocolate
• No-Bake Sweet Potato Bars
• Biscoff Crumble Chocolate Bark

Storage Directions

• Storage: Allow cookies to cool to room temperature before transferring them to an airtight container, separated by sheets of parchment paper to prevent sticking. Store in a cool, dry place for 3-5 days.
• Refrigeration: To extend the shelf life, store cooled cookies in an airtight container in the refrigerator for up to one week.
• Freezing: Place cooled cookies in a single layer on a prepared baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe container, separated with layers of parchment paper to keep them from sticking for up to 3 months.
• Thawing: Allow frozen cookies to thaw at room temperature for 15-30 minutes until softened. If desired, microwave them for a few seconds to warm them.

More Healthy Dessert Recipes

• Sweet Potato Sugar Cookies
• Best Vegan Chocolate Chip Cookies
• Citrus Chocolate Truffles
• Banana Mochi Cake
• Sweet Potato Macaroons

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