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+ servings

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.
Course Dessert
Prep Time 1 hour 10 minutes
Cook Time 11 minutes
Total Time 1 hour 21 minutes
Servings 24
Author Tessa Fisher



  1. Prepare flax egg, set aside for two minutes. Line a cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.