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    Salted Plains » Recipes » Cookies & Bars

    Chocolate Tahini Cookies (Gluten-Free, Vegan)

    Published: Apr 8, 2016 · Modified: Mar 16, 2021 by Tessa · This post may contain affiliate links · 63 Comments

    Jump to Recipe Print Recipe

    Slightly nutty and loaded with chocolate, these gluten-free and vegan Chocolate Tahini Cookies will have you wanting more than just one!

    Chocolate Tahini Cookies (gluten-free, vegan) | saltedplains.comI 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.

    Chocolate Tahini Cookies (gluten-free, vegan) | saltedplains.comWhile 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.

    Chocolate Tahini Cookies (gluten-free, vegan) | saltedplains.comThese 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.

    Chocolate Tahini Cookies (gluten-free, vegan) | saltedplains.com

    Chocolate Tahini Cookies (gluten-free, vegan) | saltedplains.comAre 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

    Vegan Tahini Brownies

    Salted Tahini Chocolate Chip Cookie Skillet

    Tahini Chocolate Chip Cookies

    No Churn Chocolate Tahini Ice Cream

    Chocolate Tahini Cookies

    A chocolate-y, chewy cookie with the benefits of tahini! This cookie dough is quite sticky, so chilling it before baking helps a great deal.
    4.79 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour 10 minutes
    Cook Time: 11 minutes
    Total Time: 1 hour 21 minutes
    Servings: 24
    Calories: 108kcal
    Author: Tessa

    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.

    Notes

    *I measured this using a dry measuring cup.
    Adapted from my Gluten-Free Peanut Butter Chocolate Chip Cookies.

    Nutrition

    Calories: 108kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 183mg | Potassium: 76mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

    « Hibiscus Grapefruit Cocktail
    No Bake Honey Almond Bites (Gluten-Free) »

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    Comments

    1. Frances

      September 11, 2021 at 9:47 pm

      5 stars
      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!

      Reply
      • Tessa

        September 13, 2021 at 10:05 am

        Thank you, Frances! Love the date addition!

        Reply
    2. Heidi

      September 01, 2021 at 9:23 am

      5 stars
      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.

      Reply
      • Tessa

        September 10, 2021 at 10:35 am

        Awesome! Thanks so much, Heidi!

        Reply
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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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