Description
These vegan sesame chocolate chip cookies are crispy on the outside, chewy on the inside, and packed with nutty sesame flavor and rich chocolate chips. Perfectly sweet, uniquely tasty, and completely vegan—these cookies will quickly become your new favorite treat!
Ingredients
Scale
- ½ cup neutral oil (avocado oil, canoa oil, or vegetable oil works great)
- 1¼ cups granulated sugar
- ⅓ cup tahini (be sure to mix it before using)
- 1/4 cup almond milk milk
- 1 tablespoon toasted sesame oil
- ½ teaspoon ground cardamom
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips or chunks (vegan)
- 3–4 tablespoons sesame seeds (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, beat oil, sugar, tahini, and oat milk with a mixer for 2 minutes until well emulsified.
- Mix in sesame oil and cardamom.
- Stir in flour, baking soda, and salt until completely combined (dough will appear crumbly but stick together when pressed).
- Fold in chocolate chips.
- Scoop dough into 2 tbsp-sized portions. Roll into balls and coat with sesame seeds.
- Place balls on baking sheets, spaced 2-3 inches apart. Bake for 10-12 minutes until lightly golden.
- Remove from oven, tap tray once gently to flatten slightly, and let cookies cool on the tray for 10 minutes before transferring to a rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American