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
No Churn Chocolate Tahini Ice Cream
Chocolate Tahini Cookies
Ingredients
- 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
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.
Frances
I just made these and they were delish! I omitted the vanilla (didn't have any) as well as the 1/4 cup of coconut sugar and salt (trying to cut down my sugar intake and was worried that, without the sugar, the salt would be overpowering). I added a little dried date in the centre of each cookie instead to give the cookies a little more natural sweetness. So good!
Tessa
Thank you, Frances! Love the date addition!
Heidi
These came out excellent, will definitely be adding to my cookie list as a staple. I made the cookies bigger so mine yielded about 14 cookies rather than 24.
Tessa
Awesome! Thanks so much, Heidi!
Caroline
These are so good! I omitted the chocolate chips, because my sweet tooth is mild, and these were perfect. Very sticky and hard to handle so use a small spoon like the recipe states. Lovely weekend treat- thank you:-)
Tessa
Thank you, Caroline! That is great to hear. I appreciate it!
Natalie
These cookies are AMAZING! I”m wondering if you can freeze the dough? Note that I used a regular egg and regular brown sugar instead of coconut sugar and they turned out perfectly!
Tessa
I think you probably could freeze this dough and allow it to thaw in the fridge. Thank you!
Elizabeth Hill
I've made these twice. I am keto so use 0% sugar syrup (no extra sugar) plus sugar free chocolate chips. I freeze them and if a bit hard crunch them up in almond milk - yum. Do you have the nutrients so I can add to MyFitnessPal?
Tessa
Thank you, Elizabeth! That is great. I don't at this time, but hope to this summer for all recipes.
Mary
I've made these cookies twice, once with the flax egg and once without it. I like the taste and texture better without the flax egg.
Tessa
Thank you, Mary!
Barb
These were so much better than I anticipated!! Not too sweet. A little crunch on the outside and soft and pillowy in the middle. The flavors just lingered on my tongue. It took all my willpower not to eat them all.
Tessa
I'm so glad! It's nice when a treat does that. :) I have trouble not eating them all at once! Thank you, Barb.
Carolyn Lunn
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.
Jordan
If I made these on a Sunday for a Thursday event, would they last (if I don't eat them first)?
Tessa
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.
Helena
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.
Tessa
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!!
Stephanie
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.
ragusad
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.