Follow this recipe for the softest, chewiest dairy-free chocolate chip cookies you’ve ever eaten. These dreamy vegan chocolate chip cookies have the perfect texture you will love. They are made with just a handful of essential ingredients, making them easy to whip up anytime.
For best results, check out my tips and tricks section. If you love making vegan desserts or baking recipes, try my vegan cheesecake. It’s soft, silky, and full of classic cheesecake flavors.
Why You’ll Love These Vegan Chocolate Chip Cookies
- The perfect texture: These cookies have a chewy texture with a slightly crispy edge. They are pure perfection.
- Healthier ingredients: Made with wholesome ingredients like tahini, oat flour, and coconut sugar, these cookies are a healthier alternative to classic chocolate chip cookies. They’re even free from vegan butter!
- Naturally sweetened: Coconut sugar adds sweetness without the need for refined sugars.
- Simple and quick to make: This recipe is straightforward and requires no special baking skills. You can easily find all the ingredients at local grocery stores.
- Adjustable recipe: While these cookies are fantastic on their own, you can easily customize them by adding extras like chopped nuts, dried fruit, or even a hint of spices like cinnamon or nutmeg to suit your taste preferences.
- Freezer-friendly: You can make a batch and freeze the dough or baked cookies later.
Ingredients and Substitutions
- Tahini: Tahini is a creamy paste made from ground sesame seeds and is a healthy fat source in this recipe. It adds a rich, nutty flavor to the cookies and helps bind the ingredients together.
- Coconut sugar: This is a natural sweetener from the sap of coconut palm trees. It has a caramel-like flavor and is an excellent alternative to refined sugars. It provides sweetness to vegan cookies without the need for refined sugar.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Oat flour: This is a gluten-free flour made from ground oats. It adds a tender and slightly nutty texture to the cookies.
- Baking soda: This leavening agent helps the cookies rise and become light and fluffy. It also contributes to cookies turning golden brown.
- Sea salt: A small amount of sea salt enhances the overall flavor of the cookies by balancing the sweetness and adding depth.
- Plant-based chocolate chips: Go for dairy-free, vegan melty chocolate chips to keep the cookies entirely plant-based. I recommend using dark chocolate chips in this recipe for the best cookies!
Pro Tips and Tricks
- When using tahini, make sure to stir it well before measuring, as the oil can separate from the solids.
- If your tahini is very thick, you can microwave it for a few seconds to make it easier to work with.
- Use a cookie scoop or your hands to shape the cookie dough into uniform rounds before baking for even cooking.
- Allow the dairy-free chocolate chip cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set properly.
- Add other mix-ins like chopped nuts or dried fruit for extra texture and flavor.
Variations and Add-Ins
- Double chocolate chip cookies: Add cocoa powder or melted vegan chocolate to the cookie dough and the chocolate chips. So rice. So good!
- Nuts: Mix in chopped nuts such as walnuts, pecans, or almonds for added crunch to your dairy-free chocolate chip cookies.
- Coconut: Mix in shredded coconut. Toasted coconut can add extra texture and flavor.
- Fruity: Add dried fruit like raisins, cranberries, or chopped dried apricots for a sweet and tangy burst of flavor.
- Cozy spice: Add cinnamon, nutmeg, or cardamom to the dough.
- Orange: Grate some orange zest into the dough. This goes well with the chocolate.
- Espresso: Add a tablespoon of finely ground coffee or espresso powder to intensify the chocolate flavor and give your cookies a subtle coffee undertone.
- Trail mix: Create dairy-free chocolate chip cookies loaded with goodies by adding nuts, seeds, dried fruits, and even mini pretzels or granola clusters.
- S’mores inspired: Incorporate crushed graham crackers, mini vegan marshmallows, and chocolate chips for a delightful s’mores-inspired cookie.
Make Ahead Instructions and Storage
Here are my recommendations for storing this recipe and making it in advance:
Make-Ahead Instructions
You can make the cookie dough ahead of time and store it in the refrigerator for up to 48 hours. Simply follow the recipe to prepare the dough, shape it into cookie rounds, and place them on a baking sheet.
Cover the baking sheet with plastic wrap or a reusable silicone cover and refrigerate. When you’re ready to bake, remove the dough from the refrigerator and allow it to sit at room temperature for about 10-15 minutes before baking as directed in the recipe.
Storage Instructions
Once your dairy-free chocolate chip cookies are baked and cooled, store them in an airtight container at room temperature for 3-4 days. If you want to keep them fresh longer, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid.
Then, transfer the frozen cookies to a resealable freezer bag or an airtight container, separating each layer with parchment paper to prevent sticking. They can be stored in the freezer for 2-3 months. To enjoy, simply thaw them at room temperature or reheat them in the oven or microwave for a warm, freshly baked taste.
FAQs
Can I use a different flour other than oat flour for these vegan chocolate chip cookies?
Yes, you can experiment with different flours, but remember that it may change the texture and flavor. For gluten-free cookies, you can use a gluten-free all-purpose flour blend. Wholewheat flour or spelt flour can also be used, though the cookies may be slightly denser.
How can I make these cookies gluten-free?
To make these cookies gluten-free, use certified gluten-free oat flour or a gluten-free all-purpose flour blend in place of regular oat flour. Ensure that all other ingredients, including the chocolate chips and flavorings, are also gluten-free.
Can I substitute tahini with another nut butter or seed butter?
Yes, you can substitute tahini with almond butter, peanut butter, cashew butter, or any other nut or seed butter you choose.
What can I use as a replacement for coconut sugar?
If you prefer a different sweetener, use light brown sugar, maple syrup, agave nectar, or any granulated sweetener of your choice in equal amounts.
Can I make the cookie dough ahead of time and freeze it for later use?
Yes, you can prepare the cookie dough and freeze it for later use. Shape the dough into rounds, place them on a baking sheet, and freeze until solid.
How do I achieve a perfect balance of crispy edges and a soft center in these cookies?
I recommend keeping a close eye on the cookies during the last few minutes of baking to get the desired balance of crispy edges and a soft center.
When you remove them from the oven, they should be lightly golden around the edges but slightly soft in the center.
Recipe For Dairy-Free Chocolate Chip Cookies
Ingredients
- 1 cup tahini
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup water
- 3/4 cup plant-based chocolate chips
Method
- Preheat your oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a large mixing bowl, combine the tahini and coconut sugar. Use a hand or stand mixer fitted with beater attachments to cream them together until well combined.
- Add the vanilla extract to the bowl and continue mixing for another 20 to 30 seconds.
- In a separate mixing bowl, whisk together the oat flour, baking soda, and sea salt.
- Turn off the mixer and add the oat flour mixture to the tahini mixture. Pour the water over the top and mix together until combined. Then stir in the chocolate chips.
- Chill the dough mixture in the fridge for 1 – 2 hours before baking.
- Once chilled, scoop approximately a 1 ½-tablespoon of dough and drop each mound onto the lined cookie sheet. This should yield around 15 cookies.
- Bake the cookies for 10 to 12 minutes or until they are just beginning to turn golden.
- Once baked, allow the cookies to cool completely on the pan before enjoying or transferring them.
- Due to their delicate nature, it is recommended to store these cookies in the refrigerator to help firm them up a bit.
Dairy-Free Chocolate Chip Cookies
Ingredients
- 1 cup Tahini
- 1 cup Coconut Sugar
- 2 cups Oat Flour
- 3/4 cup Vegan Chocolate Chips
- 1/4 cup Water
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180C). Line a large cookie sheet with parchment paper.
- In a large mixing bowl, combine the tahini and coconut sugar. Use a hand or stand mixer fitted with beater attachments to cream them together until well combined.
- Add the vanilla extract to the bowl and continue mixing for another 20 to 30 seconds.
- In a separate mixing bowl, whisk together the oat flour, baking soda, and sea salt.
- Turn off the mixer and add the oat flour mixture to the tahini mixture. Pour the water over the top and mix together until combined. Then, stir in the chocolate chips.
- Chill the dough mixture in the fridge for 1 - 2 hours before baking.
- Once chilled, scoop approximately a 1 ½-tablespoon of dough and drop each mound onto the lined cookie sheet. This should yield around 15 cookies.
- Bake the cookies for 10 to 12 minutes or until they are just beginning to turn golden.
- Once baked, allow the cookies to cool completely on the pan before enjoying or transferring them.
- Due to their delicate nature, it is recommended to store these cookies in the refrigerator to help firm them up a bit.
