Print Recipe
0 from 0 votes

Vegan Tahini Coconut Chocolate Cookies

Delicious frozen!
Prep Time20 mins
Total Time12 mins
Servings: 2 dozen


  • 1/2 cup avocado oil
  • 2 flax eggs: 2 Tbsp ground flax mixed with 5 Tbsp warm water
  • 1/2 cup tahini
  • 2/3 cup coconut sugar
  • 1/3 cup almond milk
  • 1 tsp. vanilla extract
  • ½ Tbsp. salt
  • 2 cups almond meal flour
  • 1/2 cup shredded coconut
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2/3 cup vegan chocolate chips


  • Preheat oven to 350 degrees F.
  • In a small bowl, mix together the flax eggs and allow them to sit and thicken for 7-10 minutes.
  • Next, in a large bowl, combine sugar, oil, tahini, almond milk, baking soda and powder, vanilla, and salt. Mix thoroughly, then add in the flax eggs, coconut, chocolate chips and almond flour. Continue mixing until smooth.
  • On a nonstick cookie sheet, scoop dough into 2 Tbsp mounds. Bake for 12 minutes, or until the edges are just lightly golden. Remove from oven and allow to cook before removing from pan (otherwise they might fall apart).