Slightly nutty and loaded with chocolate, these gluten-free and vegan Chocolate Tahini Cookies will have you wanting more than just one!
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.
I 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!
More Tahini Recipes
Gluten-Free Tahini Banana Bread
Salted Tahini Chocolate Chip Cookie Skillet
Chocolate Tahini Cookies
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
- 1/2 cup tahini*
- ½ cup maple syrup
- ¾ cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 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
- 1/4-1/2 cup sesame seeds
- 1 teaspoon sea salt
Instructions
- 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.
Recipe Notes
*I measured this using a dry measuring cup.
Adapted from my Gluten-Free Peanut Butter Chocolate Chip Cookies.
I am just like you with the tahini baking goals! I keep meaning to make some sweet recipes with tahini paste. And this recipe sounds like just the place to start! Brownie-like cookies with a nutty flavor? Yes please! Also, gorgeous photos, as always ;) xoxo
I was happy that I liked it so much in a sweet application. You just never know sometimes! Thank you so much, Kelsey. xoxo
I too have been seeing tahini all over the interwebs being used in everything far beyond hummus. Of course, there’s always room for a good hummus recipe, but used in a cookie? I love this! What a gorgeous little cookie, Tessa. All that testing paid off for sure. “A Superfood Brownie Cookie?” I’m done. xo
Haha, yes, superfood + brownie cookie and you don’t have to tell me twice! ;) There is definitely always room for a good hummus recipe – I’m pretty sure my diet consists of 50% hummus. Ha. Thank you, Traci!!!
So funny because I’m the opposite, I tend to use tahini in so many savory things and I want to try using it in more sweet! Your cookies are perfect for inspiration- I can just imagine how well the tahini and chocolate go together. Beautiful cookies!
I decided when I’m on summer break I am going to delve more into both the sweet and savory sides of tahini. After reading about how nutritious it is, I need to implement it more! :) Thank you, Emily!! <3
These chocolate tahini cookies are stunners- I love the savory/sweet play here and the sesame seeds! Pinning :)
Thank you, Medha!! They are just chewy enough that the chocolate + tahini make for a decadent, satisfying combo. :)
Wow Tessa, these look so deliciously chocolatey! Wish I could grab one right off the screen!
If we lived closer, I’d certainly bring you a batch!! Hope you’ve had a great weekend, Mary Ann!
Dang, I think that half sesame seed covered look is my favorite too! I’ve been wanting to make tahini ice cream, and how good would that be with these brownie like babes?! Sounds like you didn’t plenty of testing to get them just right, the slight chewiness I love.
xo
Oh my goodness, you are so right. These with tahini ice cream would be killer! xoxo
Looks delicious! I’d rather use real egg — would that work? How would the recipe look? Thanks!!
Hi Leila! Yes, you could sub a real egg for the flax egg. I haven’t tried that with this recipe so I’m not sure how different the cookie would look. My guess is that it may just puff up a little more. But, if you chill the dough as noted in the instructions, then there may not be too much of a difference. I’d be interested to hear how using a real egg turns out!
Thank you!
I can vouch for these! So good. :) I’ve been obsessed with tahini since I went to Israel. Yum!
:) :) So glad you liked them!
Tahini is such a great ingredient to use in both sweet and savoury cooking. I love your description of this as a brownie that’s kind of nutty- that’s totally my kind of treat! <3
I can’t say no to anything that includes the word brownie in the description. ;) I now want to experiment with tahini so much more! Thank you, Genevieve!!
You know I love tahini, tahini cookies, and everything in between… girl! These look absolutely perfect. PINNING. XO!
Hahaha, these are right up your alley!! Thanks, my friend! xoxo.
These cookies look amazing! Im totally diggin the chocolate and tahini combo! SO GOOD!
Thank you, Bethany!! Chocolate and tahini work SO well together! :)
So delicious!! These will be on constant rotation in my kitchen. I used homemade almond flour from almond milk pulp, topped up with a little homemade buckwheat flour. My husband and I are obsessed… just need to get our daughter on board.
Have you tried tahini fudge? So easy and one of my favourite foods.
Thank you :)
I am so glad!! That’s great to hear. Thank you for letting me know!
I have not tried tahini fudge – but now I must! That sounds absolutely delicious. Thank you, Joanne!
Wow these cookies look amazing!! I love chocolate and tahini combined, it’s so good! :D
Oh my goodness, it is such a good combo! I wish I had discovered it sooner. :) Thanks so much, Sarah!
Wow – I just made these and they are AMAZING! So so delicious – best cookies I’ve eaten since going vegan. The sesame seeds on the outside give a delicious crunch, but then they’re soft and packed with chocolate on the inside. Love the hint of tahini too – now I just have to try not to eat them all off the cooling rack!
Thank you so much, Millie!! They are truly my absolute favorite cookies. So addictive! Haha. I am so happy that you love them. That makes my day! <3
Thanks so much for this wonderful recipe! One of my family members has a nut allergy, and so I subbed in oat flour (just pulsed oats in the food processor) and it worked a treat!
Thank you, Amie! I am so happy that the oat flour worked well in this recipe – I love having workable substitutions! :) xo
hi! can i use regular egg? i m from argentina and we haven t flax egg, thank you!
Hi Soledad! I haven’t tried this recipe with a regular egg but my guess is that it should work just fine. You may want to lightly beat the egg before adding it in with the other ingredients. I’d love to hear if this works for you!
I loved this recipe and my husband has asked for a chocolate mint version …. I’m not sure about doing that with tahini. Do you think I could use peanut butter instead of tahini since that was what you had in your original recipe minus the cocoa powder?
I’m so happy you liked it! I agree with you, I think peanut butter, or even almond butter, would be better suited with chocolate mint. I think either should substitute just fine for the tahini. I’d love to hear how that turns out. Also, I have a chocolate peppermint recipe coming tomorrow! ;) Thanks, Jenny!
Who hates Tahini? lol. These were really yummy. Thank you for the recipe:)))
So glad you liked them!! Happy holidays, Marla! <3
Thank you for this recipe. I made some for some gluten free and vegan friends. These biscuits are relish but beware you do not over bake or they will not have the lovely soft texture inside. I think these would be great made into a vegan icecream sandwich!
I am so glad you liked it, Marion! I love your idea for making them into vegan ice cream sandwiches…I most definitely will be trying that!
I always used tahini to make hummus. Never knew we could use it this way as well.
I am sure it will be very exciting to make tahini chocolate cookies.
Thanks, Fatema! That was the same for me too, only in hummus! I have since discovered it is a fantastic ingredient in baked goods.
HI! Just wanted do say thank you for this recipe. I already made these twice!
I made some changes;
put stevia instead of sugar
almond extract because I did not have vanilla
did not have sesame seeds either
omitted chocolate chips.
Both times: delicious without feeling guilty. ;) A chewy perfection and it was so easy.
Hello! A friend of mine referred me to this recipe and I had to try them because I LOVE tahini!
SO I just made them (in the oven as we speak!), but I noticed that my batter was kind of like a thick cake batter… I followed the recipe exactly except for using brown sugar instead of coconut sugar because I didn’t have any. But that shouldn’t have made a huge difference… It was so runny I was not able to flatten it with a fork, it just oozed into shape, lol.
What do you think was a factor?
*EDIT*
They just came out, and it was hard for me to gauge how long to bake t hem for as they were much runnier… so I had them in for almost 19min. They sort of look like yours but I’m waiting for them to cool to see the texture.
Delicious cookies but had some trouble in the process! The mixture was far too runny and wet to work with so I added 1/4 cup of spelt flour, I would also recommend wetting your hands to roll the dough into balls rather than cooking spray -worked much better for me.
Hi Helena! Thanks for mentioning, wetting your hands is a great way to help with the sticky too. This batter is definitely runnier than most, but it could vary a bit with oil content from certain brands of tahini. I’m glad the spelt helped!!
If I made these on a Sunday for a Thursday event, would they last (if I don’t eat them first)?
Hi Jordan! Haha, not eating them is the hard part! I would say for best taste and quality, I wouldn’t make them more than 2 days ahead of when you need them.
The cookie itself was amazingly good. However, the amount of salt to sesame seeds is way too much. Expensive mistake. Will try to make them again without the salt…so disappointed because the cookie itself is so good.