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Vegan Cookie Dough Recipe

Cedric Torres
*if you aren't a huge fan of tahini, like me, sub peanut butter instead!
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Snack/Dessert
Servings 6 cookies


  • ½ cup white whole wheat flour or sub gluten-free flour if gluten free
  • 1/8 tsp baking soda
  • ¼ cup maple syrup
  • ¼ cup creamy tahini sub peanut butter if you aren't a tahini fan
  • ¼ cup vegan chocolate chips or chunks


  • Preset your oven to bake at 325°F and line a baking sheet with parchment paper.
  • In a bowl, add and mix together the flour and baking soda.
  • Add the maple syrup and tahini (or peanut butter if you don't like tahini) and mix until everything is evenly combined.
  • Gently fold in the chocolate chips.
  • Place 1 teaspoon of batter per cookie onto the baking sheet evenly spread apart from one another by about an inch.
  • Bake for 12 minutes, then remove and allow to cool down to room temperature before eating or storing in a container.


No refrigeration needed. Best eaten within one week from making them.