Vegan Chocolate Tahini Cookies with Cinnamon
Fudgy vegan chocolate cookies enriched with tahini for nutty depth and creamy texture. Dark chocolate forms the base, combined with tahini and oat milk to create a dense, chewy crumb that stays soft inside with slight crisp edges. Warm cinnamon spice cuts through the richness without overpowering. These are ideal for anyone seeking indulgent plant-based treats that feel substantial yet refined. Serve with coffee or tea, or pack for lunchboxes and picnics. What sets this version apart is the tahini—it adds authentic sesame flavor and binds the dough without eggs, creating cookies that hold together perfectly while maintaining a fudgy texture that develops as they cool.
Ingredients
Instructions
- 1
Preheat oven to 350°F with fan circulation. Line a baking sheet with parchment paper.
- 2
Chop dark chocolate into small pieces. Melt in a medium pot over low heat. Remove from heat.
- 3
Whisk tahini, brown sugar, and cinnamon into the melted chocolate. Add oat milk and stir until smooth and fully combined.
- 4
Mix flour, baking powder, and baking soda together. Fold into the chocolate mixture with a spatula until just combined.
- 5
Portion dough into 50 g balls and place on the prepared sheet with adequate spacing, as the dough will spread during baking.
- 6
Bake for 10 minutes. Remove from oven and allow cookies to cool on the sheet. They will be very soft when hot; they firm up as they cool.
- 7
Store cooled cookies in an airtight container.
Tips
Let cookies cool completely on the sheet before transferring. They're fragile when warm but set to the perfect chewy-fudgy texture as they cool to room temperature, developing slight structural integrity.
Tahini can be swapped 1:1 with hazelnut or peanut butter. Each shifts flavor—hazelnut adds earthiness, peanut butter brings familiar sweetness. Choose based on your tahini confidence and pantry stock.
Don't overbake. At 10 minutes, centers look underdone. This is correct for fudgy cookies. An extra 1-2 minutes creates cakier texture; pull early for maximum softness inside.
Good to Know
Airtight container at room temperature, 3-4 days.
Prepare dough up to 1 day ahead, refrigerated. Bake fresh day-of for best texture.
Room temperature with coffee, tea, or milk. Serve same day or next day for optimal fudgy texture.
Common Mistakes
Overbake to avoid losing the fudgy center that makes these special.
Move cookies before they set to avoid breakage; leave on sheet until fully cooled.
Skip the fan setting to avoid uneven baking and over-browning edges.
Substitutions
more bitter, less sweet
FAQ
Can I freeze these cookies?
Yes. Cool completely, layer between parchment in an airtight container, and freeze up to 3 months. Thaw at room temperature for 30 minutes before serving. Texture remains fudgy.
What if I don't have tahini?
Hazelnut or peanut butter work 1:1. Sunflower seed butter adds nuttiness if you avoid tree nuts. Each creates slightly different flavor depth but same creamy, fudgy structure.
Can I use regular milk instead of oat milk?
Regular dairy milk works 1:1. The recipe becomes vegetarian rather than vegan. Almond or coconut milk also work; reduce coconut to 90 ml due to higher fat content.