30-Minute Vegan Peanut Butter Tahini Cookies
These soft and chewy cookies combine the rich nuttiness of peanut butter with the subtle earthy flavor of tahini for a uniquely satisfying treat. Made with gluten-free flour and coconut sugar, they offer a wholesome twist on classic peanut butter cookies. The addition of plant-based milk creates a tender texture, while optional dark chocolate chips add bursts of indulgent sweetness. Perfect for those following vegan or gluten-free diets, these cookies are ideal for afternoon snacking, lunchbox treats, or sharing at gatherings. The tahini adds complexity and depth that sets these apart from ordinary peanut butter cookies.
Ingredients
Instructions
- 1
Preheat the oven and prepare a baking tray by lining it with parchment paper
- 2
Add the peanut butter, tahini, vanilla extract and plant based milk to a mixing bowl and whisk together thoroughly to form a smooth texture
- 3
Add the gluten-free flour, baking soda and coconut sugar and mix using a spatula and your hands if necessary to make a dough ball
- 4
If adding dark chocolate chips, fold them into the batter
- 5
Spoon out even dollops of the dough onto the baking tray, flattening them down slightly and leaving plenty of room between the cookies
- 6
Bake in the oven and allow to cool before serving
Tips
Leave plenty of space between cookies on the baking tray as they spread significantly during baking
Use your hands along with a spatula to properly form the dough if it seems difficult to mix
Allow cookies to cool completely before removing from the tray to prevent breaking
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be prepared 1 day ahead and refrigerated, or shaped cookies can be frozen before baking
Serve at room temperature with milk or coffee
Common Mistakes
Avoid overbaking as cookies will continue cooking on hot tray after removal
Don't skip flattening the dough dollops as they won't spread evenly otherwise
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular all-purpose flour instead of gluten-free?
Yes, you can substitute regular flour 1:1, though the texture may be slightly different. The cookies will no longer be gluten-free.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Can I make these without tahini?
Yes, substitute with additional peanut butter or try almond butter, though you'll lose the unique nutty complexity tahini provides.