Enjoy these soft, chewy vegan Tahini Chocolate Chip Cookies—nutritious, easy to make, and ready in under 15 minutes. They pair creamy, nutty tahini with natural sweetness from maple syrup and a hint of cinnamon and vanilla. Shredded sweet potato adds moisture and a subtle vegetal sweetness while oats, chopped pecans, and vegan chocolate chips create a satisfying texture and flavor in every bite.
This recipe was first written on December 14, 2014 and updated with additional details on May 10, 2024.
These tahini cookies are 100% plant-based, free of refined sugar when made with pure maple syrup, and rely on simple, clean ingredients. The combination of tahini and sweet potato gives them a hearty, moist crumb while the oats and nuts add chew and crunch. Prep takes about five minutes and baking takes around ten, making these an easy healthy treat to whip up any time.
The texture is wonderfully balanced—soft and slightly chewy with melty chocolate and a roast-nut depth from tahini. Because the recipe uses shredded raw sweet potato, you get added moisture and a subtle, natural sweetness without syrupy heaviness. These cookies are great warm from the oven or cooled to room temperature when they firm up.
Ingredients
Tahini: Use unsweetened tahini (no added oil) for a rich, nutty base. You can substitute almond, cashew, peanut, or sunflower seed butter if you prefer a different flavor.
Maple Syrup: Pure maple syrup provides natural sweetness without refined sugar. Adjust the amount to taste.
Sweet Potato: Peel and finely shred the sweet potato. The shredded raw sweet potato adds moisture, color, and a subtle earthy sweetness.
Vanilla Extract: Pure vanilla brings depth—alternatively try almond or coconut extract for a twist.
Cinnamon: Adds warmth; nutmeg or ginger can be used instead or in combination.
Quick-Cooking Oats: These give the cookies body and chewiness; use gluten-free oats if needed.
Pecans: Chopped pecans add crunch. Swap walnuts or almonds if preferred.
Vegan Chocolate Chips: Choose dairy-free chips or chopped dark chocolate for rich pockets of chocolate.
Sea Salt: Fine sea salt enhances the flavors. Optionally finish with a few flakes of Maldon sea salt for texture and a salty contrast.
How to Make Tahini Chocolate Chip Cookies
- Prepare the oven and pan. Preheat to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Mix the wet ingredients. In a bowl combine stirred tahini, maple syrup, shredded sweet potato, vanilla, and cinnamon until uniform.
- Add the dry mix-ins. Stir in quick oats, chopped pecans, vegan chocolate chips, and a pinch of fine sea salt. The batter will be sticky and tacky—this is expected.
- Shape the cookies. Wet your hands with a little water, scoop 2–3 tablespoons of dough, and roll into a tight ball. Place on the prepared sheet and repeat, re-wetting your hands as needed.
- Flatten and season. Gently press each ball to about 1/2-inch thickness. If you like, sprinkle a few sea salt flakes on top.
- Bake. Bake about 13 minutes, or until the cookies smell fragrant, lose some of their shine, and the tops are lightly golden.
- Cool. Transfer the sheet to a wire rack. Let cookies cool on the sheet for at least 10 minutes before moving to the rack to finish cooling to room temperature; they firm up as they cool.
Recipe Pro-Tips
- Stir tahini well. Mix tahini thoroughly before measuring so it’s smooth and not overly oily.
- Grate the sweet potato finely. Use a fine grater so the shredded sweet potato blends seamlessly into the dough.
- Shape with damp hands. Dampen hands to handle sticky dough easily and form tight balls.
- Cool fully for best texture. Allow cookies to cool to room temperature so they set and reach ideal chewiness.
Recipe Mix-Ins
Customize these cookies with any of the following additions:
- Veggies: Swap the sweet potato for 1/4–1/3 cup shredded zucchini or a bit of pumpkin puree for a different moistness and flavor.
- Dried Fruit: Add dried cranberries, raisins, chopped dates, or apricots for natural sweetness.
- Coconut: Unsweetened shredded coconut or flakes add chew and mild flavor.
- Protein: Stir in a scoop of your favorite vegan protein powder for a protein boost—vanilla or chocolate work well.
- Nut Butter: Swirl in a spoonful of peanut, almond, or cashew butter for extra richness.
- Orange Zest: Fresh orange zest brightens the flavor and complements the tahini and chocolate.
- Salted Caramel: Fold in vegan caramel pieces or caramel chips for a sweet-salty twist.
Serving Suggestions
These cookies are perfect as a cozy snack or dessert. Serve warm with plant-based milk or coffee, or arrange them on a platter alongside other treats for a gathering. They also make a portable lunchbox or post-workout snack.
Storage Directions
- Room temperature: Once fully cooled, store cookies in an airtight container separated with parchment for 3–5 days.
- Refrigerate: Keep in the fridge up to one week to extend freshness.
- Freeze: Freeze in a single layer until solid, then transfer to a freezer-safe container with parchment layers for up to 3 months.
- Thaw: Thaw at room temperature for 15–30 minutes or warm briefly in the microwave if desired.
More Healthy Dessert Recipes
- Sweet Potato Sugar Cookies
- Best Vegan Chocolate Chip Cookies
- Citrus Chocolate Truffles
- Banana Mochi Cake
- Sweet Potato Macaroons
Recipe Card
Sweet Potato Tahini Cookies
Ingredients
- 1/2 cup tahini, stirred until smooth
- 1/4 cup maple syrup
- 2 tbsp peeled and finely shredded raw sweet potato
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 3/4 cup quick-cooking oats
- 1/2 cup chopped pecans (or walnuts/almonds)
- 2 tbsp vegan chocolate chips
- 1/4 tsp fine sea salt
- Maldon sea salt flakes for topping (optional)
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone mat.
- In a bowl, mix tahini, maple syrup, shredded sweet potato, vanilla, and cinnamon until combined.
- Add oats, pecans, chocolate chips, and salt. Stir until evenly mixed—the dough will be sticky.
- Dampen hands and scoop 2–3 tablespoons of dough. Roll into tight balls and place on the prepared sheet, rewetting hands as needed.
- Gently flatten each ball to about 1/2-inch thick. Sprinkle sea salt flakes if using.
- Bake about 13 minutes, until fragrant and lightly golden on top.
- Cool on the baking sheet for at least 10 minutes, then move to a wire rack to cool to room temperature.
Notes
- Storage: Once cooled, store in an airtight container with parchment between layers for 3–5 days at room temperature.
- Refrigeration: Store in the fridge up to one week.
- Freezing: Freeze single-layer until solid, then transfer to a freezer-safe container with parchment layers for up to 3 months.
- Thawing: Thaw at room temperature 15–30 minutes or warm briefly if desired.
Recipe Pro-Tips
- Stir tahini well: Ensure an even texture before measuring.
- Grate the sweet potato finely: Small shreds blend better in the dough.
- Use damp hands: Dampen hands to manage sticky dough easily.
- Cool completely: Let cookies set to develop the best texture.