Vegan tahini cookies with chocolate and walnuts

Vegan tahini cookies with chocolate and walnuts

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.

vegan flourless tahini cookies making

vegan flourless tahini cookies versions

10 min
10 min
10 min
10 min
  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.

*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.

14 g
12 g
2 g
5 g
24 g
*per cookie
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6 reviews, 16 comments
These cookies are absolutely gorgeous. I made them with buckwheat flour as suggested in the comments and the nuttiness of the tahini, almond flour, buckwheat and walnuts married beautifully. I shared the cookies with my neighbours, both of whom loved them and requested the recipe.
    Thank you, Grace! I'm so happy that they made you and your neighbours smile and that they wanted to have a good themselves. Great idea to use buckwheat flour, I am a big fan too. x Ania
Can these be made with a less expensive/more basic sugar such as white sugar or brown sugar?
    Hi Kelsie,
    Yes, absolutely. It's better if the sugar crystals are fairly fine so that they fully dissolve during baking but a mixture of white and brown will work just fine. Ania
Monika Tunicka:
Hi girl,
Only found your blog recently and loved everything I've tried so far! Brilliant ideas + beautiful pictures =)
Question for this one - do you reckon I could replace the rice flour with some other grain (the cupboard's full of spelt, buckwheat, rye, soya etc)?
Best regards
Monica xx
    Hi :)
    Thank you for your kind words, so lovely to hear that you enjoy my work! I have not tried any other flours in these cookies but my instinct says buckwheat flour would do best from your selection. Hope this helps and that you enjoy them. x Ania
Hello Ania,
What could I use in place of aquafaba ? It’s not something I usually have at hand, and would like to make these when cookie craving strikes :)
Thank you for sharing your wonderful recipes with us !
    Hi Emilye,
    My pleasure, glad you enjoy my recipes! I haven't tested this in this recipe, but usually flax eggs (ground up flax mixed in with water and set aside until thick and jelly-like) work quite well too. It's works a bit differently to aquafaba though but the results should still be good. Hope this helps! Ania
Hi Ania, Let me start by saying I made these cookies twice and hope to make them lots more times. The first time, I followed your instructions, exactly including the part on dividing the dough into 12 cookies. Well, they were gigantic! And as they baked they got larger and larger, and the 10-12 minutes baking time was not even close. I removed them from the oven at about 16 minutes, concerned that I might burn them, but they weren't even close to being done. I ended up baking them for about half an hour and they turned out delicious! That was about 2 weeks ago. Today, I tried again, using a very small ice cream scooper and got 46 cookies, baking each batch 10 minutes in a turbo oven at 170 degrees C. They are perfect!!! Thank you for a terrific recipe.
    Hi Vardit,
    Thank you for your kind words, I'm delighted you like them and what a bonus to get 46 cookies instead of 12 - although I must admit I am scratching my head as to how that's happened? The cookies you see in my photos are based on the measurements in this recipe and they are regular size cookies. I really have no idea as 46 is almost 4 times as many...Ania
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!
    Thank you, Maria! I am delighted to hear that they were such a hit with you. Ania
Chrissy Lake:
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
    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
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!
    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
Ohhh these look SO delicious. What a lovely idea to use tahini:)
    Thank you, hope you'll enjoy them. Ania
These look perfect to settle my election week jitters. Tahini in sweets is my absolute favorite!
    I'm so glad! I'm too very jittery and scared...Hope the cookies will help a little. Ania
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.
    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
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