I have seen tahini used in recipes on the interwebs quite a bit as of late. Many of these recipes I’ve pinned for my ever-growing “to make when I have time” list (Let’s be real, it is growing way faster than it is getting checked off). Beyond hummus, tahini, also known as sesame seed paste, is often used in savory recipes such as dressings, sauces, and dips, but is versatile enough to be used in sweet offerings as well.
While I want to provide more savory recipes on this site and always have the best intentions that the next blog post will be savory, I couldn’t tear myself away from making a sweet tahini creation this week. And let me tell you, we are overflowing with tahini creations. Batches on the counter, in the freezer, and thankfully, my co-workers ate up the final batch I brought in to them. My first go with these cookies was pretty decent, but I became a little obsessed with getting to just the perfect sweetness, chocolate-y goodness, soft middles, and the right chew. And finally, chocolate tahini cookies that I’m excited to share.
These chocolate tahini cookies are reminiscent of a brownie cookie with a slight nutty flavor. Tahini is mineral rich, high in calcium, as well as high in vitamin E and B vitamins. (So, basically it’s like a superfood brownie cookie?!) I added sea salt to the sesame seeds before rolling the cookie dough in it and have since found that while I love these cookies covered in seeds and without seeds, dipping the cookie dough ball so that the seeds only cover one-half of the cookie may be my very favorite variation.
Are there savory gluten-free baked goods that you’d like to see here? Leave your requests in the comments below!
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ½ cup tahini*
- ½ cup maple syrup
- ¾ cup almond flour
- ½ cup unsweetened cocoa powder
- ¼ cup coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips (I used Enjoy Life brand mini chips)
- ¼-1/2 cup sesame seeds
- 1 teaspoon sea salt
- Prepare flax egg, set aside for two minutes. Line a cookie sheet with parchment paper.
- In a large bowl, whisk tahini, maple syrup, and flax egg together. Add almond flour, cocoa powder, coconut sugar, baking powder, baking soda, salt, and vanilla extract. Stir until fully combined. Fold in chocolate chips. Cover bowl with plastic wrap and chill in refrigerator for at least 1 hour.
- Assembly: Preheat oven to 350 degrees Fahrenheit. Place the sesame seeds and sea salt in a small bowl and sir to combine. Fill another small bowl with water. The cookie dough will be sticky, so spray your hands with cooking spray, then using a small spoon, scoop cookie dough and gently roll into a loose ball with your hands. Dip or roll each ball into sesame mixture and place on cookie sheet. Dip a fork into the water and press down slightly vertically and then horizontally on top of ball. Rewet your fork each time. This is not to get a tines marking on your cookies, rather, it is to ensure they spread into a more even circle during baking.
- Bake for 10 to 12 minutes. Remove from oven and wait a minute or two before transferring cookies to a wire rack.
Adapted from my Gluten-Free Peanut Butter Chocolate Chip Cookies.