Chocolate Chip Tahini Cookies

Chocolate chip tahini cookies with tiny little super seeds that pack a nutritional punch! These crunchy cookies have lots of fiber, healthy fats and protein, plus they’re vegan & gluten-free!

Okay guys, I’m going to come right out and say it. This might just be the best cookie recipe that has ever been posted here on EBF.

Super Seed Chocolate Chip Tahini Cookies #vegan #gluten-free #nut-free

Well, to be fair, I’m not 100% sure on that because I don’t think I can actually remember how every single cookie recipe I’ve ever posted here tastes, but I am 100% certain that these particular cookies are ridiculously good.

When it comes to baked goods I’m all about the crunch factor. I like a little crunch to my cookies and I absolutely LOVE it when muffins have crunchy muffin top edges. It’s the best. Side note: We get these sweet potato chai muffins from our local coffee shop and they always have crunchy muffin top edges. Sadly, I still have yet to perfect the crunchy muffin top technique when baking muffins at home. If you’re a baker and know the secret, please share. I NEED to know.

Sorry, that was a tangent. What I really meant to say is that these cookies have the best of both worlds — crunchy around the edges and chewy in the center. Perfection.

No Flour Tahini Chocolate Chip Cookies

They’re made with all wholesome ingredients (maple syrup, unsweetened coconut, dark chocolate) and they’re a great option for folks with special dietary needs because they’re gluten-free, nut-free, dairy-free and vegan. I’ve pretty much got all your bases covered.

To make up for the lack of gluten, nuts and dairy, the cookies are filled with seeds. I will say that this was a hard recipe to come up with a title for. Once it was decided that “Best Cookies Ever” wasn’t descriptive enough, I tossed around the idea of naming them “Bird Food Cookies” or “Seedy Cookies.”  Neither made it past the brainstorming session.

Bird Food Cookies would likely bring a lot of bird lovers googling how to make delicious little cookies for their birds here to EBF. I’m totally cool with that but I already get a lot people looking for bird related stuff and I don’t want to confuse folks any further.

I almost went with Seedy Chocolate Chip Cookies but didn’t want people thinking seedy like the sketchy guys you see selling cookies at festivals or Phish concerts.

I finally decided on Super Seed Chocolate Chip Cookies because the seeds included in the cookies are tiny little super seeds that pack a nutritional punch with lots of fiber, healthy fats and protein. The super seed line up = chia, flax, poppy and sesame.

Super Seed Chocolate Chip Tahini Cookies #vegan #gluten-free #nut-free

The best part of these tahini cookies? They’re a cinch to whip up. There’s no flour to measure and you only need one mixing bowl a.k.a. less dishes to wash. Score.

The one extra little thing that you have to do is toast your coconut. I know it’s an additional step but you simply must do it. The coconut gets brown, a little crunchy and it adds a nice roasty and toasty flavor to the cookies. Totally worth the 1-3 minutes it will take.

Super Seed Chocolate Chip Cookies with Tahini #vegan #gluten-free #nut-free

I’m posting these today so that you can make them right away. You’ll have plenty of time on your hands since it’s a long weekend AND they’re the perfect dessert recipe for a cookout. Or not — depending on how many cookie lovers you have in the house.

I say this because I’ve already made two batches. We ate the first batch in a matter of two days. Oops.

I’m hoping the second batch lasts because I want to impress our neighbors share them with our neighbors at our neighborhood block party this weekend. 😉 I have the tahini cookies hidden in the freezer so I think that will help. Although, I’m not sure it will because they actually taste really good cold, straight from the freezer. Don’t ask how I know this — I just do.

Super Seed Chocolate Chip Cookies with Tahini #vegan #gluten-free #nut-free


Tahini Chocolate Chip Cookies

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 22


Super seed tahini cookies with tiny little super seeds that pack a nutritional punch! These crunchy cookies have lots of fiber, healthy fats and protein, plus they’re vegan & gluten-free!


  • 1 cup tahini
  • 1/2 cup 100% pure maple syrup
  • 1 tablespoon ground flaxseed mixed with 3 Tablespoons water (or 1 egg)
  • 1 tablespoon chia seeds
  • 1/2 teaspoon poppy seeds (optional)
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened coconut flakes (optional)
  • 1/4 cup chopped dark chocolate or dark chocolate chips
  • 13 Tablespoons coconut flour
  • flaked sea salt and sesame seeds, for topping (optional)


  1. Preheat oven to 350°F and line a baking sheet with parchment paper or use a well seasoned baking stone.
  2. Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous.
  3. Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool. This step is optional.
  4. Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, chia seeds, poppy seeds (if using), cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
  5. Fold in toasted coconut flakes (if using) and dark chocolate chips.
  6. If you’re tahini is thin, the batter might be really runny at this point. If this is the case, you can add the coconut flour. Start with one tablespoon and add more until the batter isn’t runny. I used 3 Tablespoons.
  7. Scoop out the cookie batter using a cooking scoop or Tablespoon and place on baking sheet giving about 11/2 inches between each cookie.
  8. Bake for 20-22 minutes or until golden brown around the edges.
  9. Remove from oven to cool. Sprinkle a few sea salt flakes and sesame seeds (if using) on top of each cookie and then allow the cookies to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container.
  • Category: Dessert
  • Method: Bake
  • Cuisine: Desserts


  • Serving Size: 1 cookie
  • Calories: 117
  • Sugar: 6g
  • Fat: 8g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 2g

Keywords: tahini cookies


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  1. These were incredible. Without a doubt the best cookies I have ever had. Crispy, gooey and just perfect!

  2. I am making this with a group of students and am wondering if I could sub tahini for something else and what would work best. There aren’t very many good tahini suppliers near by!

  3. yum, I just licked the mixing bowl clean! They’ve just cooled enough to eat, and I think they are pretty good! I might try some cranberries and pumpkin seeds instead of choc chips next time. Only difference i made in the recipe is that I had shredded sweetened coconut instead of flaked. I think it helped the body of the cookie. thanks!

  4. It was Ziyad brand, and not any more liquidy than normal (at least not more than any of the other brands I’ve bought). I’ll try again and maybe refrigerate the dough to let it harden up a bit and/or add oats!

  5. This recipe completely caught my eye, and I couldn’t wait to make them! However, the dough was very liquid-y for me, too. (I just didn’t have the idea for oats like the other commenter.) Do you have any troubleshooting ideas for next time?

    The cookies taste great; they just spread a lot while baking so they are very thin and baked in about 14 minutes.

  6. I just made these cookies and they turned out amaaaaazing! I was a little apprehensive about the tahini but it worked. I’d recommend this to anyone! Thank you so much for sharing! Looking forward to more recipes! 🙂

    • Yay! So happy that they turned out and that you like them. It’s hard to be believe that there’s no flour and just tahini, right? I brought them to a cookout over the weekend and everyone was shocked.

  7. My batter is total liquid! My tahini was really thin, so it was probably that. I just added some oats to soak a little and I’m sure they will be great! Was your tahini liquidy?

  8. Hi Brittany, do you know if these will work without coconut? My boyfriend is allergic. Is it possible to substitute with almonds or pecans? Btw, I love your blog. It’s one of the few I follow because you post great content consistently.

    • Aww. Thank you lady!

      I’m not 100% sure how they would work without the coconut flakes as I haven’t tried it. The flakes add a nice flavor and texture, but I don’t think they’re essential for the recipe to work. You could probably sub in almonds or just leave the coconut out. Let me know if you try it!

  9. Thanks for the recipe! I can’t believe I actually have all the ingredients in my house. I’ll make these this weekend for sure!

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