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Chewy Tahini Cookies

Easy Tahini Cookies

Easy Tahini Cookies made with almond flour and sweetened with maple syrup.  A chewy tahini cookie made gluten-free and vegan!
Course Dessert
Keyword easy tahini cookies
Author Tessa Fisher


  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
  • ¾ cup tahini well stirred
  • ½ cup maple syrup
  • 1 cup (110g) almond flour
  • 1/4 cup (30g) coconut sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • 1/4 cup dairy-free chocolate chunks I use Enjoy Life brand


  • Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line cookie sheet with parchment paper.
  • In a large bowl, whisk tahini, maple syrup, and flax egg together. Add almond flour, coconut sugar, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
  • Chill dough in refrigerator for 45 minutes.
  • Using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. The dough will be sticky, so spray your hands with cooking spray as needed to make rolling easier. Place on cookie sheet, press a chocolate piece in middle if using.
  • Bake for 10-12 minutes or until cookies start to look golden on top. Allow to rest on cookie sheet for 2-3 minutes before removing with a spatula and placing on wire rack. Leave on wire rack until completely cool.
  • Store cookies in an airtight container. If stacking, layer pieces of parchment between to avoid cookies sticking together.