Go Back
Vegan Tahini Olive Oil Chocolate Cookies on a plate with chocolate drizzles

Tahini and Olive Oil Chocolate Chunk Cookies

Delightful vegan cookies made with tahini and olive oil, featuring rich chocolate chunks and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup tahini Adds a creamy, nutty base.
  • 1/2 cup extra virgin olive oil Enhances texture and moisture.
  • 1/4 cup orange juice or apple juice or water Adds acidity and moisture.
  • 1 tablespoon ground flax seeds or chia seeds (optional) Serves as an egg replacement.
  • 2 teaspoon vanilla Enhances flavor profile.
Dry Ingredients
  • 1/2 cup brown sugar Introduces warm sweetness.
  • 1/2 cup sugar Pure sweetness.
  • 1/2 teaspoon cinnamon Adds warmth and depth.
  • 1/2 teaspoon instant espresso powder Intensifies chocolate flavor.
  • 1/4 teaspoon fine sea salt Balances sweetness.
  • 1/2 teaspoon baking soda Leavening agent.
  • 1 1/2 cups all-purpose flour Base for cookies.
Chocolate
  • 5.3 oz chopped chocolate, at least 55% cocoa Adds rich chocolate chunks.
  • sea salt flakes for topping Creates a sweet and salty contrast.

Method
 

Preparation
  1. If using ground flax seeds, combine them with the orange juice and set aside for about 5 minutes.
  2. In a large mixing bowl, combine the olive oil, tahini, brown sugar, sugar, orange juice (and flax if using), vanilla, cinnamon, espresso powder, and salt. Mix for 1-2 minutes.
  3. In a separate bowl, mix the all-purpose flour and baking soda. Gradually add the flour mixture to the wet ingredients, mixing gently.
  4. Fold in the chopped chocolate until evenly distributed.
  5. Cover and refrigerate the dough for at least 3-4 hours or overnight.
Baking
  1. Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper.
  2. Divide the chilled dough into 12 equal pieces and roll each into a ball. Arrange on the baking sheet with space between each.
  3. Sprinkle with sea salt flakes before baking.
  4. Bake for 11-12 minutes until slightly underdone in the center. Tap the pan on the countertop to settle cookies.
  5. Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Chilling the dough is essential for thick and chewy cookies. Experiment with add-ins like nuts or dried fruits. Use high-quality chocolate for the best flavor.