This single serve vegan tahini and olive oil chocolate chip cookie is the perfect treat to satisfy all your urgent cookie cravings! Thick, soft and chewy on the inside, crispy on the edges and studded with gooey chocolate chunks. They are super easy to make with simple ingredients, no chilling time, so you can just roll, bake and enjoy!
Single serve jumbo cookie
You don’t need a special occasion to treat yourself with a delicious cookie! Some days, you are just craving one big and comforting cookie. And this vegan tahini and olive oil chocolate chip cookie is for you!
This cookie is not the average chocolate chip cookie. It’s chocolate chip cookie upgraded with special ingredients, like tahini and olive oil, that bring rich flavors and texture to make it even more delicious. The smoothness and nutty flavor of the tahini perfectly pair with the taste of olive oil and the deepness of the dark chocolate. And a final touch of sea salt flakes on top comes to enhance all these flavors to create one of the best chocolate chip cookie!
The perfect soft and chewy cookies
Everybody has their own standards for the perfect cookies! Some like them thick, soft and chewy, nearly no bake. Some prefer them golden and crispy. I think there is not a perfect cookie recipe that would please everyone, but what I’m sure is that everybody will agree on this recipe.
These vegan tahini and olive oil chocolate chip cookies are thick, soft and chewy, with just enough crunch on the edges. They aren’t too flat nor too puffy and cake-like, just the right balance between the textures. They are studded with big chunks of dark chocolate, inside and on the top, for a perfect experience at every bite.
Single serve cookie
Most of the time when I’m craving cookies, I just want to make one or two, not a whole batch and end up with 24 cookies on my kitchen counter! So I’ve imagined this recipe as a single serve jumbo cookie.
This recipe is for one big cookie, not a giant cookie, just what I consider is the right size for a comforting treat. But if you’re not too hungry, you can also split the dough and make smaller cookies. And if you loved this recipe and want to share it with your loved ones, don’t hesitate to increase the quantities to prepare a large batch!
How to make vegan tahini olive oil chocolate chip cookie
This chocolate chip cookie recipe is very easy to make! All the ingredients can be mixed by hand in a bowl so you don’t even need a food processor. No chilling time is required for the dough, so you can have a delicious cookie to eat fast!
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a cookie liner.
- Add the spelt flour, almond meal, cornstarch, baking powder and salt to a mixing bowl and mix. I like to always mix all the dry ingredients together to make sure they’re well combined and the baking powder is perfectly spread in the batter.
- In a bowl, mix the tahini, olive oil, plant based yogurt and vanilla extract. Add the coconut sugar and whisk until smooth. Don’t expect to get a very whipped and fluffy texture, like you can have with butter. Just smooth and creamy is enough.
- Pour the wet mixture into the dry ingredients and mix with a spatula to combine, until a dough forms.
- Roughly chop the chocolate into large chunks and incorporate them into the dough. You can also use chocolate chips.
- Roll the dough into one big ball, place on the baking sheet and gently press on the top with your palm to flatten. The cookie won’t spread a lot during the cooking so it’s important to shape it a little if you don’t want a super thick cookie.
- Sprinkle with sea salt flakes and add more chocolate chunks on top.
- Bake for 10-12 minutes, until edges and top are lightly browned, and according to your preferences. Don’t over bake the cookie as it will continue to firm up while cooling down.
- Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Your cookie is ready! Now all you have to do is sit back comfortably and enjoy your delicious homemade cookie – even better with a cup of coffee.
What chocolate for the best cookies?
The chocolate is one the most important ingredient in this recipe! It is the key for a good balance in flavors, texture and aesthetics. You want the chocolate to be rich, melting and with a real chocolate flavor.
Chocolate chunks or chocolate chips?
Most of the chocolate chip cookie recipes use chocolate chips. Chocolate chips are easy to find, often cheaper than chocolate bars, ready to use and give this very characteristic look of a good cookie of our childhood.
You can find good quality chocolate chips in stores, but I found they are often very sweet, not very tasty, and not necessarily vegan. Indeed, lot of brands have milk fat, powder or butter oil in them. So if you’re vegan, check the ingredients list to ensure these are vegan friendly!
Of course, both chocolate chips and chocolate chunks – made from chopping up a bar of chocolate, work for this recipe! It’s up to you and your preferences. But I really recommend you to try it with chocolate chunks, at least one time to make your own opinion. I found the experience more exciting with large chunks of chocolate as they’re not as evenly distributed as chocolate chips would, so every bite is different! Also I love the look of chocolate chunks, that make the cookie looks more rustic.
Quality is the key!
Whatever option you choose, make sure to use a good quality chocolate! This is a very important factor to make these cookies taste amazing. All the chocolates are not equal in this world! They all differ by their ingredients, process, origin and their impact on the environment and farmers lives.
It can be very tricky to understand what is a good chocolate and what is not. There are so many brands, different products and different prices in stores that you can easily feel lost. But they are a few indicators that can help you to choose your chocolate.
- The fewer ingredients the better. Basically, dark chocolate is made of cocoa paste, cocoa butter and sugar, and that’s all! These are the three common ingredients to make a delicious chocolate! Nothing more is needed. Then some ingredients can be added to create flavors, like sea salt, nuts, dry fruits, spices … but it’s not necessary.
- Check the cocoa content and make sure it’s not too low. We all have our own preferences about chocolate strength, but I recommend to use a bar with at least a 65% – 70% of cocoa. Don’t worry if you’re not a big fan of very dark chocolate, I promise it will be perfectly balanced with the sweetness of the cookie!
- Watch out for the labels. The chocolate industry has a huge impact on the environment and the quality of life of the farmers. The labels like organic and fair trade can help you to choose a committed brand.
For this recipe, I’ve used an organic dark chocolate with sea salt from one of my favorite chocolate brand, Ethiquable. It contains 70% of cocoa, which I think is perfect for cookies. The touch of sea salt pairs very well with tahini and olive oil for a perfect flavor combo.
- As this recipe is for one cookie, it’s important to be precise on the quantities. A kitchen scale is a precious tool to ensure you the best result!
- Don’t neglect the sea salt flakes on top! They help to enhance the flavors and the sweetness of the cookie, while adding a little crispiness.
- Gently flatten the cookies with the palm of your hand to get the desired thickness.
- Don’t overcook the cookies. They will look soft and slightly underdone right out the oven, but will firm up as they cool. Over baked cookies will be dry and crumbly… not chewy like we want!
- Keep these cookies stored in an airtight container at room temperature and they’ll stay fresh for up to a week.
Never enough cookies? Check out my other delicious vegan cookie recipes!
- Classic Walnut Chocolate Chip Cookies (GF & oil-free)
- Salted Caramel Brownie Cookies (GF)
- Easy 5-ingredient Almond Cookies (GF)
- Pecan Chocolate Sandwich Cookies (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.Print
The best vegan dark chocolate chip cookie made with salted tahini and olive oil. Thick, chewy on the inside and crispy on the edges. Make a single serve or increase the quantities to make a bigger batch.
- 40 g spelt flour (or all-purpose flour, see notes)
- 20 g almond meal
- 7 g cornstarch
- 1/2 tsp baking powder
- 1 pinch of salt
- 30 g tahini
- 6 g olive oil
- 25 g plant based yogurt
- 1 tsp pure vanilla extract
- 10 g coconut sugar (or brown sugar)
- 2 squares of good quality dark chocolate or chocolate chips, I used this Ethiquable organic dark chocolate & sea salt from Peru
- 1 pinch of sea salt flakes to sprinkle on top
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the flour, almond meal, cornstarch, baking powder and salt to a mixing bowl and mix to combine.
- In a separate bowl, mix the tahini, olive oil, plant based yogurt and vanilla extract. Add the coconut sugar and whisk until smooth and creamy. Pour the mixture into the dry ingredients and mix to combine, until a dough forms. Roughly chop the chocolate and incorporate into the dough.
- Roll the dough into one big ball, place on the baking sheet and gently press on the top with your palm to flatten (the cookie won’t spread a lot during cooking). Sprinkle with salt flakes and add more chocolate chunks on top if desired. Bake for 10-12 minutes or until edges and tops are lightly browned.
- Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. The cookie will continue to dry and firm up while cooling.
- Store any leftovers in an airtight container at room temperature for up to 1 week.
- This recipe leads to one big single serve cookie, but feel free to increase the quantities to make a bigger batch and / or smaller cookies. If you do so, don’t hesitate to slightly adjust the quantities of flour and wet ingredients to reach the right consistency. Also adapt the baking time that highly depends on the size of the cookies.
- If you replace the spelt flour with all-purpose flour (which is more absorbent), you might need to add a little more yogurt (about 5 g more, for the original quantities) to get the right texture.
Keywords: cookie, vegan cookie, single serve cookie, chocolate chip cookie, tahini olive oil chocolate chip cookie,
Recette version françaisePrint
Ce cookie vegan au tahin et à l’huile d’olive est riche en gros morceaux de chocolat noir, le tout rehaussé d’une pointe de fleur de sel. Gourmand, moelleux à l’intérieur et parfaitement croustillant sur les bords.
- 40 g de farine d’épeautre (ou de farine de blé type T65, voir notes*)
- 20 g de poudre d’amande
- 7 g de fécule de maïs
- 1 c. à c. de levure chimique (2 g)
- 1 pincée de sel
- 30 g de tahin
- 6 g d’huile d’olive
- 25 g de yaourt végétal
- 1 c. à c. d’extrait de vanille
- 10 g de sucre de coco (ou sucre brun)
- 2 carrés de chocolat noir, j’ai utilisé ce chocolat noir bio 70% à la Fleur de sel de Ethiquable
- 1 pincée de fleur de sel
- Préchauffer le four à 180°C et chemiser une plaque de cuisson de papier sulfurisé.
- Dans un grand bol, mélanger la farine, la poudre d’amande, la fécule, la levure et le sel.
- Dans un bol à part, mélanger le tahin, l’huile d’olive, le yaourt et l’extrait de vanille. Ajouter le sucre et fouetter pour obtenir un mélange lisse et crémeux. Verser la préparation dans le bol d’ingrédients secs et mélanger jusqu’à ce qu’une pâte se forme. Incorporer le chocolat coupé en morceaux.
- Former une grosse boule de pâte, la déposer sur la plaque de cuisson et appuyer délicatement avec la paume de la main pour l’aplatir (le cookie ne va pas beaucoup s’étaler durant la cuisson). Saupoudrer d’une pincée de fleur de sel et ajouter quelques morceaux de chocolat au dessus. Enfourner pour 10 à 12 minutes, jusqu’à ce que le cookie soit légèrement doré sur les bords.
- Retirer du four et laisser refroidir sur la plaque pendant 15 minutes avant de transférer sur une grille jusqu’à refroidissement complet. Le cookie va continuer à se raffermir et durcir en refroidissant.
- Ces cookies se conservent dans un récipient hermétique à température ambiante pendant 1 semaine.
- Cette recette permet de réaliser un gros cookie. Cependant, libre à vous d’augmenter les quantités pour préparer plus de cookies et / ou des cookies plus petits. Si vous changez les quantités, soyez attentifs à la texture de la pâte et n’hésitez pas à ajouter un peu plus de farine ou de liquide pour avoir la bonne consistence. Il vous faudra également adapter la temps de cuisson de quelques minutes en fonction de la taille des cookies.
- Si vous remplacez la farine d’épeautre par de la farine de blé blanche plus absorbante, il vous faudra ajouter un peu plus de yaourt végétal (environ 6 g de plus).
Keywords: cookies, cookies vegan, jumbo cookie, cookie pépites de chocolat, cookie tahin chocolat,