Chocolate Tahini Cookies (Gluten-Free, Vegan)

​What is tahini?

Tahini is made from ground sesame seeds, often with salt and oil, and ground into a creamy texture.

 Tahini, also known as sesame seed paste, is often used in savory recipes such as dressings, sauces, and dips (like hummus). It is versatile enough to be used in sweet offerings like bars, bread, and even ice cream.

Ingredients and substitutions

Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

Tahini - This sesame seed paste adds a nutty flavor and helps bind the cookies. Seed and nut butters make excellent binders in egg-free and gluten-free baking. 

Almond butter makes a good substitute.

Almond flour - This gluten-free flour creates a tender crumb. It's a handy ingredient to have on hand in a gluten-free pantry. 

Maple syrup - The caramel notes of maple syrup pair well with the nutty tahini. This is also a great vegan and refined sugar-free liquid sweetener. 

Ground flaxseed - You can buy store-bought ground flaxseed or grind your own whole flaxseed. The ground flax will make up our flax egg. The flax egg acts as an egg replacer and also helps to bind.

Unsweetened cocoa powder - Cocoa powder gives us a rich chocolate flavor. Tahini and chocolate are a delicious combination!

Check out these vegan tahini chocolate chip cookies!

Vanilla extract - When using unsweetened cocoa powder, vanilla rounds out the chocolate flavor and adds a subtle sweetness. A good quality vanilla extract will give the best flavor.

Chocolate chips - Choose dairy-free chocolate if needed. Semi-sweet or dark chocolate chips or chopped chocolate bars work well. 

Step-by-step instructions

Before you start: Prepare flax egg, set aside for two minutes. Line a cookie sheet with parchment paper.

Step 1: In a large bowl, whisk the wet ingredients (tahini, maple syrup, and flax egg) together. 

Step 2: Add the dry ingredients (almond flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt) and vanilla extract. Stir until fully combined.

Fold in chocolate chips. Let the cookie dough chill in the refrigerator for at least 1 hour.

Step 3: Place the sesame seeds and sea salt in a small bowl and stir to combine. Then using a small spoon or cookie scoop, scoop cookie dough and gently roll into a loose ball with your hands. Dip or roll each ball into the sesame mixture and place it on the baking sheet. 

Step 4: Bake cookies for 10 to 12 minutes. 

Helpful tips

• Stir the tahini well before using. This prevents separated, runny tahini. 
• For best results, chill the dough for at least one hour. 
• Gluten-free vegan cookies can sometimes be delicate. Wait a couple of minutes once they are out of the oven before transferring them to a wire cooling rack. There they should cool completely to room temperature before serving or storage. 
• I added sea salt to the sesame seeds before rolling the cookie dough in it, but you can simply use sesame seeds.
• I love these cookies covered in seeds and without seeds, but dipping the cookie dough balls so that the seeds only cover the top half of the cookie may be my very favorite variation.

Storage

Store the baked cookies in an airtight container at room temperature for 3-4 days. Store in the refrigerator for up to one week.

Ensure that the melty chocolate chip tahini cookies have cooled completely before storing them to avoid sogginess. Baked goods made solely with almond flour tend to soften over time.