Vegan chocolate tahini cookies recipe for 18

Who this list is for

This list is for home bakers making vegan chocolate tahini cookies for a group of 18. If you need a dairy-free, egg-free treat that still tastes rich and satisfying, this recipe has you covered. Perfect for potlucks, school events, or anyone with vegan guests to please.

How to use this list

Start by checking your pantry for tahini, light brown sugar, and granulated sugar. Make sure you have aquafaba—use the liquid from a can of chickpeas. Gather vanilla extract, all-purpose flour, baking soda, and fine salt. Chop a dark chocolate bar (6 ounces) for mix-ins. Toast sesame seeds if they aren’t already toasted. Flaky sea salt is for sprinkling at the end. Lay out all ingredients before you begin mixing. Cross off each item as you confirm you have it or add it to your shopping list if you’re out.

Common mistakes

Don’t substitute regular table salt for flaky sea salt at the end; it won’t give the same finish. Avoid using runny or separated tahini—stir it well before measuring. Some skip the aquafaba, but it’s essential for binding since there are no eggs. Don’t use chocolate chips if you want those signature pools of chocolate; chopped bar chocolate melts better.

What is on this list

You’ll need 3/4 cup tahini, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1/4 cup aquafaba, and 2 teaspoons vanilla extract. Dry ingredients include 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. For mix-ins and topping, get a 6-ounce dark chocolate bar, 2 tablespoons toasted sesame seeds, and 1 teaspoon flaky sea salt. Cross off anything you already have on hand.

Before you bake

Preheat your oven and line baking sheets before starting. Double-check that your tahini is smooth and your aquafaba is strained and measured. Chop the chocolate and toast sesame seeds ahead of time. Once cookies are baked, let them cool before moving them so they don’t fall apart. Store leftovers in an airtight container to keep them fresh.