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Have your cookie and eat it too with these delicious and nutritious vegan Tahini Chocolate Chip Cookies! Made with simple ingredients and ready in less than 15 minutes, this recipe makes the perfect soft, hearty, moist cookies for a guilt-free sweet treat.

An overhead shot of tahini cookies on a white plate.
photo by Sidney Bensimon

This recipe was written on December 14, 2014.It was updated with additional recipe information on May 10, 2024.

These chewy chocolate chip tahini cookies make the best healthy dessert or snack. They are 100% plant-based, free of refined sugars, and made with clean ingredients! This tahini cookies recipe combines rich, nutty tahini, natural sweetness from maple syrup, a hint of cinnamon and vanilla, and exciting mix-ins like shredded sweet potatoes, chopped pecans, chocolate chips, and hearty oats. 

The texture and flavor combination in these tahini cookies is insanely good and a tasty way to sneak in a veggie! Plus, the recipe only requires five minutes of prep time and ten minutes in the oven, making it easy to whip up a batch of healthy cookies whenever you want! 

For more vegan cookie recipes, try my fig tahini cookies, chocolate cherry thumbprint cookies, or double chocolate black bean cookies

ingredients for tahini cookies on a white background
photo by Sidney Bensimon

Ingredients

Tahini: This creamy paste is made from sesame seeds and adds a rich, nutty flavor and smooth texture to vegan cookies. Choose unsweetened tahini without added oil for the best flavor and nutritional value. Alternatively, you can use nut butter like almond, cashew, peanut, or sunflower seed butter for a different flavor profile. 

Maple Syrup: Provides a natural sweetness without refined sugar that complements the nutty flavor of the tahini. Opt for 100% pure maple syrup for the best flavor and adjust the amount to your desired sweetness. 

Sweet Potato: Shredded raw sweet potato adds delicious moisture, sweetness, and a subtle earthy flavor to the tahini sweet potato cookies. Be sure to peel the skin from the potato before you shred it. 

Vanilla Extract: Use pure vanilla extract instead of imitation vanilla for the most robust flavor. Alternatively, you can use almond or coconut extract for a flavor variation. 

Cinnamon: Adds warmth and aromatic complexity to the tahini cookie recipe and complements the other sweet and earthy flavors. Alternatively, you can use ground nutmeg, ginger, or a combination of the spices for a twist. 

Quick-Cooking Oats: Gives the cookies a hearty texture and chewiness in each bite. For the best texture, use quick-cooking oats rather than old-fashioned oats and choose gluten-free oats to suit dietary needs. 

Pecans: Chopped pecans add a satisfying crunch and punch of flavor to the cookies. Alternatively, you can use chopped walnuts, almonds, or a combination of your favorite nuts for added texture and flavors. 

Vegan Chocolate Chips: Add gooey pockets of chocolatey goodness in each bite. For the best taste, look for dairy-free chocolate chips made from high-quality cocoa. Alternatively, you can use dark chocolate chips for a richer flavor. 

Sea Salt: Balances the sweetness and enhances the overall flavor of the cookies. Use fine sea salt for even distribution in the dough. If desired, add a sprinkle of Maldon sea salt flakes as a finishing touch on the cookies for a pop of tasty texture and an elegant presentation.

An up-close shot of a brown hand shredding a sweet potato on a cutting board.
An up-close side shot of shredded sweet potato on a cutting board.

How to Make Tahini Chocolate Chip Cookies

  • Prepare Cookie Dough. Preheat the oven to 350°F and line a large cookie sheet with parchment paper or a silicone baking mat. In a mixing bowl, mix the tahini, maple syrup, shredded sweet potato, vanilla, and cinnamon until well combined.
  • Add Mix-ins. Add the oats, pecans, chocolate chips, and sea salt to the mixing bowl with the other ingredients. Mix well until thoroughly combined. The batter should be sticky and tacky.
A mixing bowl of the oats, pecans, chocolate chips, tahini, and shredded sweet potatoes.
An overhead shot of a mixing bowl of the tahini cookie batter.
  • Form Dough Balls. Dampen your hands with water and scoop 2-3 tablespoons of cookie dough into the palm of your hand. Form the dough into a tight ball, then place it onto the cookie sheet. Repeat with the remaining cookie dough, re-dampening your hands to prevent the batter from sticking as needed.
  • Flatten Dough. Gently press the cookies down with the palm of your hand until flattened to about 1/2-inch thickness. Continue to dampen your hands as needed to prevent sticking. If desired, sprinkle a few Maldon sea salt flakes onto the top of each cookie.
An overhead shot of a baking sheet with tahini chocolate chip cookies on top. A few of the cookies are flattened and others are not.
An overhead shot of a sheet of tahini chocolate chip cookies on a cookie tray.
  • Bake. Place the baking sheet in the oven and bake the cookies for about 13 minutes or until fragrant. You will know they are done when they don’t look as shiny, and the tops turn golden brown.
  • Cool. Remove the cookie tray from the oven and place it on a wire cooling rack. Allow the cookies to cool on the tray for at least 10 minutes before moving them directly to the cooling rack. Allow the cookies to cool to room temperature—they will firm up as they cool.

Recipe Pro-Tips

  • Stir tahini well. Before you measure the tahini, stir it well so it has an even texture. This will prevent the amount you add to the cookie dough from being too oily and make a consistent texture. 
  • Finely grate sweet potato. Use a cheese grater to shred the peeled sweet potato into small, uniform pieces. This will help the sweet potato blend seamlessly into the dough. 
  • Use damp hands to shape the dough. The dough will be sticky, so dampening your hands with water before forming it into balls and flattening it on the baking sheet is key! It makes the dough easier to handle. 
  • Cool completely. While it can be tempting to eat the cookies as soon as they’re done, it’s worth the wait to let them cool. The cool time is essential to help the cookies firm up and set properly for the best texture.

Recipe Mix-Ins

Below are some fun additions to this recipe for vegan tahini cookies – add as you please!

  • Veggie: Instead of sweet potatoes, swap with ¼ – ⅓ cup of shredded zucchini or pumpkin puree for a moist, subtle sweetness and flavor variation. 
  • Dried Fruit: Enhance the sweetness of the cookies by adding dried cranberries, raisins, dates, or chopped apricots.
  • Coconut: Unsweetened shredded coconut or coconut flakes add a subtle sweetness and delightful chewy texture. 
  • Protein: For added flavor and a protein boost, include a scoop of your favorite vegan protein powder—either unflavored, vanilla, or chocolate. 
  • Nut Butter: Instead of or in addition to chopped nuts, mix in a swirl of your favorite nut butter to add a creamy, indulgent richness. 
  • Orange Zest: Brighten the flavor profile with freshly grated orange zest for a refreshing citrus note that compliments the sweetness. 
  • Salted Caramel: Fold in pieces of vegan caramel or caramel chips into the dough for a sweet and salty flavor explosion. 
An overhead shot of a brown hand holding a white plate of tahini cookies chocolate chip cookies.

Serving Suggestions

Enjoy these healthy vegan chocolate chip cookies whenever you’re craving something sweet – whether as a snack or dessert paired with your favorite hot drink. Or serve them on a party platter with other treats to sweeten your next get-together, like some of our go-to recipes below. 

Storage Directions

  • Storage: Allow cookies to cool to room temperature before transferring them to an airtight container, separated by sheets of parchment paper to prevent sticking. Store in a cool, dry place for 3-5 days. 
  • Refrigeration: To extend the shelf life, store cooled cookies in an airtight container in the refrigerator for up to one week.
  • Freezing: Place cooled cookies in a single layer on a prepared baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe container, separated with layers of parchment paper to keep them from sticking for up to 3 months. 
  • Thawing: Allow frozen cookies to thaw at room temperature for 15-30 minutes until softened. If desired, microwave them for a few seconds to warm them.

More Healthy Dessert Recipes

Recipe Card

4.77 from 13 votes

Sweet Potato Tahini Cookies

By: Jenné Claiborne
Indulge in these healthy Tahini Chocolate Chip Cookies for a guilt-free dessert or snack! Made with simple ingredients and ready in 15 minutes, they are the perfect easy any-time treat. This recipe is also in my cookbook, Sweet Potato Soul.
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes
Servings: 8

Ingredients 

  • ½ cups tahini, stirred well until smooth
  • ¼ cup maple syrup
  • 2 tbsp peeled and shredded raw sweet potato, shredded with a fine grater
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • ¾ cup quick cooking oats
  • ½ cup chopped pecans, or chopped walnuts or almonds
  • 2 tbsp vegan chocolate chips
  • 1/4 tsp fine sea salt
  • Maldon sea salt for topping, optional

Instructions 

  • Preheat the oven the 350°F and line a large cookie sheet with parchment paper or a silicone baking mat.
  • Mix the tahini, maple syrup, shredded sweet potato, vanilla, and cinnamon in a mixing bowl until well combined.
  • Add the oats, pecans, chocolate chips, and sea salt to the mixing bowl. Mix well until thoroughly combined. The batter will be sticky and tacky, and that's ok.
  • Dampen your hands with water and scoop 2 or 3 tablespoons of the dough into the palm of your hand. Form the dough into a tight ball. Place the dough ball onto the cookie sheet. Repeat with the remaining cookie dough, re-dampening your hands as needed to prevent the batter from sticking.
  • Gently press the cookies down with your hands until flattened into 1/2-inch thick cookies, continuing to dampen your hands as needed to prevent sticking. Sprinkle a few Maldon sea salt flakes onto the top of each cookie.
  • Bake the cookies for 13 minutes, or until they are fragrant, don't look as shiny, and the tops turn golden brown.
  • Remove the cookie tray from the oven and place on a wire cooling rack. Cool the cookies on the tray for at least 10 minutes before moving directly to the cooling rack to cool to room temperature. The cookies will firm up as they cool; they will still be soft when they are hot.

Notes

Storage Directions
  • Storage: Allow cookies to cool to room temperature before transferring them to an airtight container, separated by sheets of parchment paper to prevent sticking. Store in a cool, dry place for 3-5 days. 
  • Refrigeration: To extend the shelf life, store cooled cookies in an airtight container in the refrigerator for up to one week.
  • Freezing: Place cooled cookies in a single layer on a prepared baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe container, separated with layers of parchment paper to keep them from sticking for up to 3 months.
  • Thawing: Allow frozen cookies to thaw at room temperature for 15-30 minutes until softened. If desired, microwave them for a few seconds to warm them.
Recipe Pro-Tips
  • Stir tahini well. Before you measure the tahini, stir it well so it has an even texture. This will prevent the amount you add to the cookie dough from being too oily and make a consistent texture. 
  • Finely grate sweet potato. Use a fine grater to shred the peeled sweet potato into small, uniform pieces. This will help the sweet potato blend seamlessly into the dough. 
  • Use damp hands to shape the dough. The dough will be sticky, so dampening your hands with water before forming it into balls and flattening it on the baking sheet is key! It makes the dough easier to handle.
  • Cool completely. While it can be tempting to eat the cookies as soon as they’re done, it’s worth the wait to let them cool. The cool time is essential to help the cookies firm up and set properly for the best texture.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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47 Comments

  1. I love this recipe, found it on your site several years ago and make them all the time!
    Sometimes I make a modification where I replace 1/4 c of the oats w/ cocoa powder. Always get rave reviews! Thanks for the great recipe!
    (sorry I think I posted in the wrong place initially)

    1. in the expansion of the recipe, listed above the ingredients list, 1 tsp of vanilla is mentioned as an option.
      Cheers!

  2. Hi, there’s comments about replacing the eggs, and instructions mention vanilla, but I don’t see eggs or vanilla in the list of ingredients. This is all the ingredients that I see on the page.

    INGREDIENTS

    ½ cups tahini
    ¼ cup maple syrup
    2 tsp cinnamon
    ¾ cup quick cooking oats
    ½ cup chopped walnuts
    pinch of sea salt

    1. I love this recipe, found it on your site several years ago and make them all the time!
      Sometimes I make a modification where I replace 1/4 c of the oats w/ cocoa powder. Always get rave reviews! Thanks for the great recipe!

  3. These are *so* good and easy — genuinely life-changing! For those using rolled oats instead of quick oats, like me — I left the mixed batter in the fridge for about 15 minutes (probably could do a full 30), which allowed the oats to absorb a little and the tahini to firm up. This made scooping and shaping the cookies super easy and they held together really well, pretty much like a flour chocolate chip cookie. I used dark chocolate and pecans this time and can’t wait to experiment more. Thank you so much for this recipe!

  4. Our whole family loves these cookies. I added an egg substitute (made with flax seed) and the cookie held together better…even when I used regular oats, instead of quick oats. Thank you for this awesome recipe. I’m so glad our daughter gave me a copy of your cookbook.

    1. Fabulous!! I will have to try with the flax egg and regular oats. That flax adds a lot of nutrition too, of course ☺️