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    Salted Plains » Recipes » Cookies & Bars

    Chocolate Tahini Cookies (Gluten-Free, Vegan)

    Published: Apr 8, 2016 · Modified: Jun 23, 2022 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.
    4.81 from 21 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!
    « Mini Gluten-Free Carrot Cakes (Dairy-Free)
    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
    3. Caroline

      June 12, 2021 at 4:45 pm

      5 stars
      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:-)

      Reply
      • Tessa

        June 19, 2021 at 10:47 pm

        Thank you, Caroline! That is great to hear. I appreciate it!

        Reply
    4. Natalie

      August 04, 2020 at 11:45 am

      5 stars
      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!

      Reply
      • Tessa

        September 06, 2020 at 9:20 am

        I think you probably could freeze this dough and allow it to thaw in the fridge. Thank you!

        Reply
    5. Elizabeth Hill

      May 30, 2020 at 8:39 am

      5 stars
      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?

      Reply
      • Tessa

        May 31, 2020 at 12:16 pm

        Thank you, Elizabeth! That is great. I don't at this time, but hope to this summer for all recipes.

        Reply
    6. Mary

      February 25, 2020 at 12:44 pm

      5 stars
      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.

      Reply
      • Tessa

        March 01, 2020 at 8:53 am

        Thank you, Mary!

        Reply
    7. Barb

      January 12, 2020 at 11:03 pm

      5 stars
      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.

      Reply
      • Tessa

        January 14, 2020 at 4:12 pm

        I'm so glad! It's nice when a treat does that. :) I have trouble not eating them all at once! Thank you, Barb.

        Reply
    8. Carolyn Lunn

      December 12, 2019 at 6:47 pm

      3 stars
      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.

      Reply
    9. Jordan

      February 27, 2019 at 4:35 pm

      If I made these on a Sunday for a Thursday event, would they last (if I don't eat them first)?

      Reply
      • Tessa

        February 28, 2019 at 11:07 am

        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.

        Reply
    10. Helena

      January 27, 2019 at 4:12 pm

      4 stars
      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.

      Reply
      • Tessa

        January 29, 2019 at 6:27 pm

        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!!

        Reply
    11. Stephanie

      November 28, 2018 at 12:09 pm

      4 stars
      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.

      Reply
    12. ragusad

      October 12, 2018 at 1:27 pm

      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.

      Reply
    13. fatema

      March 03, 2017 at 8:59 am

      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.

      Reply
      • Tessa

        March 04, 2017 at 7:30 pm

        Thanks, Fatema! That was the same for me too, only in hummus! I have since discovered it is a fantastic ingredient in baked goods.

        Reply
    14. Marion

      January 27, 2017 at 11:41 pm

      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!

      Reply
      • Tessa

        January 29, 2017 at 6:37 pm

        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!

        Reply
    15. Marla

      December 19, 2016 at 1:40 pm

      5 stars
      Who hates Tahini? lol. These were really yummy. Thank you for the recipe:)))

      Reply
      • Tessa

        December 21, 2016 at 4:41 pm

        So glad you liked them!! Happy holidays, Marla! <3

        Reply
    16. JennyBakes

      December 18, 2016 at 7:35 pm

      5 stars
      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?

      Reply
      • Tessa

        December 18, 2016 at 8:11 pm

        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!

        Reply
    17. soledad

      October 14, 2016 at 1:38 pm

      5 stars
      hi! can i use regular egg? i m from argentina and we haven t flax egg, thank you!

      Reply
      • Tessa

        October 15, 2016 at 9:00 am

        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!

        Reply
    18. Amie

      September 10, 2016 at 11:35 am

      5 stars
      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!

      Reply
      • Tessa

        September 13, 2016 at 9:07 pm

        Thank you, Amie! I am so happy that the oat flour worked well in this recipe - I love having workable substitutions! :) xo

        Reply
    19. Millie

      September 02, 2016 at 9:12 am

      5 stars
      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!

      Reply
      • Tessa

        September 07, 2016 at 6:58 pm

        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

        Reply
    20. Sarah | Well and Full

      May 02, 2016 at 7:05 pm

      Wow these cookies look amazing!! I love chocolate and tahini combined, it's so good! :D

      Reply
      • Tessa

        May 02, 2016 at 8:13 pm

        Oh my goodness, it is such a good combo! I wish I had discovered it sooner. :) Thanks so much, Sarah!

        Reply
    21. Joanne

      May 01, 2016 at 1:40 pm

      5 stars
      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 :)

      Reply
      • Tessa

        May 01, 2016 at 7:43 pm

        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!

        Reply
    22. Bethany @ athletic avocado

      April 17, 2016 at 7:00 am

      These cookies look amazing! Im totally diggin the chocolate and tahini combo! SO GOOD!

      Reply
      • Tessa

        April 18, 2016 at 7:35 pm

        Thank you, Bethany!! Chocolate and tahini work SO well together! :)

        Reply
    23. Alison M Marras

      April 16, 2016 at 8:11 pm

      5 stars
      You know I love tahini, tahini cookies, and everything in between... girl! These look absolutely perfect. PINNING. XO!

      Reply
      • Tessa

        April 18, 2016 at 7:37 pm

        Hahaha, these are right up your alley!! Thanks, my friend! xoxo.

        Reply
    24. genevieve @ gratitude & greens

      April 12, 2016 at 12:08 pm

      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

      Reply
      • Tessa

        April 16, 2016 at 7:00 pm

        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!!

        Reply
    25. Kate

      April 11, 2016 at 1:15 pm

      I can vouch for these! So good. :) I've been obsessed with tahini since I went to Israel. Yum!

      Reply
      • Tessa

        April 12, 2016 at 8:16 am

        :) :) So glad you liked them!

        Reply
    26. Leila

      April 11, 2016 at 7:18 am

      Looks delicious! I'd rather use real egg -- would that work? How would the recipe look? Thanks!!

      Reply
      • Tessa

        April 11, 2016 at 8:57 am

        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!

        Reply
        • Leila

          April 11, 2016 at 11:25 am

          Thank you!

        • Swasti Pal

          November 01, 2021 at 11:36 pm

          I've tried these with an actual egg, and it works very well!

    27. Amanda Paa

      April 09, 2016 at 10:36 am

      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

      Reply
      • Tessa

        April 10, 2016 at 8:04 am

        Oh my goodness, you are so right. These with tahini ice cream would be killer! xoxo

        Reply
    28. Mary Ann | The Beach House Kitchen

      April 08, 2016 at 7:53 pm

      Wow Tessa, these look so deliciously chocolatey! Wish I could grab one right off the screen!

      Reply
      • Tessa

        April 10, 2016 at 8:02 am

        If we lived closer, I'd certainly bring you a batch!! Hope you've had a great weekend, Mary Ann!

        Reply
    29. Medha @ Whisk & Shout

      April 08, 2016 at 1:06 pm

      These chocolate tahini cookies are stunners- I love the savory/sweet play here and the sesame seeds! Pinning :)

      Reply
      • Tessa

        April 10, 2016 at 8:01 am

        Thank you, Medha!! They are just chewy enough that the chocolate + tahini make for a decadent, satisfying combo. :)

        Reply
    30. Emily

      April 08, 2016 at 1:04 pm

      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!

      Reply
      • Tessa

        April 10, 2016 at 8:00 am

        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

        Reply
    31. Traci | Vanilla And Bean

      April 08, 2016 at 11:08 am

      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

      Reply
      • Tessa

        April 10, 2016 at 7:44 am

        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!!!

        Reply
    32. Kelsey @ Appeasing a Food Geek

      April 08, 2016 at 6:42 am

      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

      Reply
      • Tessa

        April 10, 2016 at 7:41 am

        I was happy that I liked it so much in a sweet application. You just never know sometimes! Thank you so much, Kelsey. xoxo

        Reply

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