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Tahini and olive oil chocolate chunk cookies (vegan)

These vegan, one-bowl, soft and chewy tahini and olive oil chocolate chunk cookies will amaze you with their intense chocolaty taste and their nutty undertones.

Course cookies, Dessert, Sweets
Cuisine American, Mediterranean, vegan
Keyword chocolate, chunk, cookies, olive oil, tahini
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 12 cookies
Calories 299 kcal
Author The Hungry Bites


  • 1/3 cup (80 grams) tahini
  • 1/2 cup (100 grams) extra virgin olive oil
  • 1/2 cup (100 grams) brown sugar
  • 1/2 cup (100 grams) sugar
  • 1/4 cup orange juice or apple juice or water
  • 1 tablespoon ground flax seeds or chia seeds (optional)
  • 2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (200 grams) all-purpose flour
  • 5.3 oz (150 grams) chopped chocolate, at least 55% cocoa
  • Some sea salt flakes for topping.


  1. If you use the ground flax seeds, mix them together with the orange juice and set aside for 5 minutes.

  2. Transfer the olive oil, the tahini, the sugars, the orange juice, the vanilla, the cinnamon, the espresso powder and the salt to a bowl and mix with a fork or a whisk for 1-2 minutes until the sugar is almost dissolved.
  3. Combine the flour with the baking soda in a small bowl and add it to the olive oil/tahini mixture. Mix gently with a spatula until almost combined. Add the chopped chocolate and mix gently.

    Refrigerate the dough for 3-4 hours or overnight.

  4. Preheat oven to 365°F (185°C) and line your pan with baking paper.
  5. Divide the dough into 12 equal pieces (a 1/4 cup ice cream scoop will give you exactly 12 pieces) and roll each piece into a ball. Transfer to the pan, leaving about 2-3 inches distance between each cookie and sprinkle with some sea salt flakes.

  6. Bake for 11-12 minutes. The cookies should look slightly underdone in the middle. Take the pan out of the oven and tap it on the counter for the cookies to deflate and settle. This will give them a bakery-style look. Let them cool for 5 minutes and transfer to a rack to cool completely.

  7. Eat!

Recipe Notes

  • If you don't have instant espresso granules you can use 1/4 cup of espresso coffee (about two shots) instead of the orange juice.
  • The ground flax (or chia) seeds are not necessary but they will give you slightly better texture. If you have whole flax (or chia) seeds you can grind them in a mortar.
  • For better presentation: keep some pieces of the chopped chocolate on the side (about 2-3 pieces per cookie) and add them to the top of each cookie when you roll it into a ball.

Similar recipes you may like:

Tahini & Chocolate (or Nutella) stuffed crumble muffins

5-ingredient flourless chocolate cake (no butter)