• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan tahini cookies with chocolate and walnuts

October 31, 2020 by Ania - 12

aquafaba, easy, gluten-free, oil-free, refined sugar-freego to recipe

go to recipe

Happy weekend, guys! When I was planning this renovation I was hoping to be back home by now but, unfortunately, things are taking longer than expected (they always do with DIY, don’t they?) and I’m staying here for another week. It’s still going to be struggle to get everything I wanted to get done.

Today I’ve started tackling a bit of a scary job, the kitchen. It’s scary cos the ceiling is too high for me to reach comfortably while standing on a ladder and because the walls are really badly stained with grease. So before I can start painting there are a bunch of things that I need to do to make sure these stains don’t bleed through.

I washed them really well and next I need to apply two coats of stain-blocker and primer and even then I am nervous that the grease will show through the final layer of paint. I’ve also started on the bathroom ceiling and walls. I found that every job I start comes with some setting / drying time so I cannot start one room and finish, I need to start a few things at once and juggle them all day long. It’s exhausting and not pretty – the rooms that are being worked on are a mess, but that’s the only way if I want to have things done…like…ever. I swear I won’t touch any DIY in our house for a good few weeks after I return, I feel so tired.

This is the last recipe I made while still in Bristol and I’m excited to share it with you as these were very popular not just in my house but with our dedicated taste testers – Anthony and Hannah. I made several versions of these just because…and I could not decide which one I like most so I included all the variants below. You can make them with no oil and only just tahini, they have a very pronounced tahini taste (obviously) and are delicious but a little less indulgent. You can make them with some tahini and a bit of oil (that’s probably my favourite version as the texture is just prefect) and they are chewy on the inside but the edges remain crispy. I also tried subbing half of the sugar with maple syrup and using coconut sugar for the rest, it works well but I prefer the combination of demerara and dark muscovado sugar. These ones are chewy with crispy edges studded with generous chunks of dark chocolate and walnuts for crunch. We have enjoyed these immensely in our house and I hope they will brighten your weekend also.

PS: If you make my vegan tahini cookies with chocolate and walnuts, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan flourless tahini cookies making

vegan flourless tahini cookies versions

5.00 from 4 votes
Print
  • makes: 12
  • prep: 10 min
  • cooking: 10 min

Ingredients

  • 120 ml – 180 ml / ½ ml – ¾ cup runny tahini* or peanut butter
  • 50 g / ¼ cup room temperature fragrance-free coconut oil (optional, skip for oil-free version)
  • 70 g / 1/3 cup demerara sugar** or 80 ml / 1/3 cup maple syrup
  • 70 g / 1/3 packed cup dark muscovado sugar** or ½ cup / 90 g coconut sugar
  • 120 ml / ½ cup aquafaba (chickpea brine), from a tin or from homecooked chickpeas
  • 120 g / 1¼ cup almond flour / meal
  • 80 g / ½ heaped cup rice flour
  • 1 tsp vanilla extract
  • 15 g / 2 tbsp cornflour / cornstarch
  • ½ tsp fine sea salt
  • ¼ tsp baking soda (GF certified if needed)
  • vegan chocolate, chopped coarsely
  • chopped walnuts

Method

  1. Place tahini / peanut butter, room temperature coconut oil (if using) and sugars in a mixing bowl. If not using coconut oil, use 180 ml / ¾ cup tahini otherwise use 120 ml / ½ cup tahini only. If using maple syrup instead of some of the sugar, use only 70 ml / ¼ cup + 2 tsp of aquafaba.
  2. Rub all of the wet ingredients (including sugar) together with a spatula until well incorporated and there are no lumps. Add a splash of aquafaba if the mixture is too dry. Once the mixture is uniform, fold in the rest of the aquafaba and stir until the mixture is uniform.
  3. Using a spatula, fold in almond and rice flour, vanilla extract, cornflour / corn starch, salt and baking soda.
  4. Once you obtain a nice uniform batter, chill the batter in the fridge for a few hours – the longer the better but 2 hrs at least.
  5. Before you are ready to bake the cookies, preheat the oven to 190° C / 375° F and line a large baking tray with a piece of greaseproof paper.
  6. Divide the batter into 12 equal size pieces, place them apart on the baking tray and stick a few chocolate chunks and nuts into the cookies. The batter is going to be quite loose so you may want to use an ice cream scoop.
  7. Bake for 10-12 minutes depending what combination of ingredients you’ve used. All tahini ones take about 10 minutes, the ones with coconut oil more like 12 minutes.
  8. Allow the cookies to cool off completely before eating.

Notes

*You can either make these with only tahini (in which case use ¾ cup) or with tahini and some coconut oil. I really like the former with its distinct tahini taste, Duncan prefers the latter so I have included the recipe for both.

**In terms of sugar I recommend making these with half demerara sugar and half dark muscovado, but they also work with maple syrup and coconut sugar instead, they do however have different texture and feel less indulgent. If using maple syrup instead of demerara sugar, reduce the amount of aquafaba by half.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
vegan fajita bowls
Previous:
Vegan fajita bowls
Next post:
Pumpkin phyllo triangles
pumpkin phyllo triangles close

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

You may also like

vegan raspberry mousse

Vegan raspberry mousse – 4 WAYS

flourless vegan brownies

Flourless vegan brownies

vegan chocolate banana bread muffins macro

Vegan chocolate banana bread muffins

vegan almond cookies stack

Vegan almond cookies

    Comments

    Leave a comment

  1. Sue says

    November 2, 2020 at 7:47 pm

    Anita, you are a hard worker to have undertaken all those diy projects! I look forward to your enjoying the fruits of your labor. 😋. Thanks for the recipe; cookies look delicious.

    Reply
    • Ania says

      November 3, 2020 at 6:31 pm

      Hahaha, thanks for your kind words, Sue. I am, sometimes to my own detriment 😉 Most importantly, I really hope you’ll enjoy these cookies! Ania

      Reply
  2. Catherine says

    November 4, 2020 at 6:27 pm

    These look perfect to settle my election week jitters. Tahini in sweets is my absolute favorite!

    Reply
    • Ania says

      November 5, 2020 at 12:48 pm

      I’m so glad! I’m too very jittery and scared…Hope the cookies will help a little. Ania

      Reply
  3. mary says

    November 5, 2020 at 3:36 am

    Ohhh these look SO delicious. What a lovely idea to use tahini:)

    Reply
    • Ania says

      November 5, 2020 at 12:50 pm

      Thank you, hope you’ll enjoy them. Ania

      Reply
  4. Cathy says

    November 9, 2020 at 5:25 pm

    These were so outstanding, perfect chewiness and sweetness. We made the all tahini version and it wasn’t too strong, just right. And feeling so proud of my fellow Pennsylvanians for sealing the deal with the election! Also thank you for a recipe that doesn’t make three dozen cookies. I would have eaten them all!

    Reply
    • Ania says

      November 9, 2020 at 8:35 pm

      That’s so awesome to hear that you enjoyed them so much, Cathy! And I am so chuffed for you too – I was refreshing the results while the votes were still being counted constantly! So happy with the outcome. Ania

      Reply
  5. Chrissy Lake says

    November 15, 2020 at 8:54 am

    I’ve made these twice already and love them! I don’t usually enjoy walnuts in cookies but these really bring out the flavor and it is super delicious together! I like to freeze these and eat one when I need a sweet treat, they’re great frozen and not too hard. With the scooper I use, I get about 2 dozen out of these cookies so that’s a bonus too! Thanks so much! <3

    Reply
    • Ania says

      November 16, 2020 at 3:42 pm

      Thanks for your kind words, Chrissy! I’m so happy to hear that you loved them enough to make them twice already – that’s fantastic to hear. Great idea to freeze them baked (I assume), I have not tried that but sounds like a great way to curb my sweet tooth – out of sight out of mind, right? Ania

      Reply
  6. Maria says

    November 26, 2020 at 5:36 pm

    Ania, these cookies are to die for!! My absolutely new number one (the second are amaretti <3)
    I used peanut batter and they are just great!

    Reply
    • Ania says

      November 26, 2020 at 8:02 pm

      Thank you, Maria! I am delighted to hear that they were such a hit with you. Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on Insta

View on Instagram

Like us on Facebook

Lazy Cat Kitchen
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2018 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object