These chocolate chip tahini cookies pack a nutritional punch with fiber, healthy fats and protein, plus they’re vegan & gluten-free!
I’m going to come out and say it. This is one of the best cookie recipes I’ve ever created! They 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. These cookies have the best of both worlds – a bit crunchy around the edges and chewy in the center. Perfection.
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.
Tahini in Desserts
If you’ve never heard of (or baked with) tahini, let me introduce you to one my favorite ingredients! Tahini is ground sesame seeds. That’s it! As expected, it has the consistency of other nut and seed butters. It’s packed with protein, fiber and many necessary vitamins and minerals. Tahini is used in Middle-Eastern dishes and savory recipes like my zesty tahini dressing and this roasted butternut squash pasta with tahini sauce, but it adds an amazing flavor and texture to baked goods too. If you’ve ever tried halva you’ll know how good tahini can taste in sweet recipes. And it is the secret ingredient to making these cookies aka the best cookies ever…
Here’s What You Need:
tahini – My favorite tahini is the organic Whole Foods brand, but I also regularly buy the Trader Joe’s brand tahini. Tahini is rich, creamy and nutty while also being a great source of iron, calcium, fiber as well as healthy fats and amino acids. It also makes these cookies nut-free so they’re school-friendly!
maple syrup – I love using maple syrup as a natural sweetener in recipes. Make sure you’re using pure maple syrup.
cinnamon and sea salt – for some added flavor.
ground flaxseed – flaxseed has a ton of health benefits — like healthy fats and fiber — which are both imperative to the standard American diet. Whip up a quick flaxseed egg for this recipe.
The best part of these tahini cookies? They’re a cinch to whip up and you only need one mixing bowl a.k.a. less dishes to wash. Score!
Mix ingredients: First you will need to prepare your flaxseed by combining with water in a bowl and set side for 5-10 minutes or until thick and gelatinous. Once the flaxseed mixture has setup, combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
Toast coconut: If you’re adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but I highly recommend!
Add coconut + chocolate chips: Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips.
Bake: Bake the cookies at 350° degrees for 17-20 minutes or until golden brown around the edges. Let cool on the pan and then transfer to a wire rack for additional cooling. Once completely cool, it’s time to enjoy!
For storage: Store in an air-tight container for up to 5 days.
If you make these tahini chocolate chip cookies, please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.
Tahini Chocolate Chip Cookies
5 from 78 votes
These chocolate chip tahini cookies pack a nutritional punch with fiber, healthy fats and protein, plus they're vegan & gluten-free!
Preheat oven to 350°F and line a baking sheet with parchment paper or spray with non-stick spray.
Combine 1 Tablespoon ground flaxseed with 3 Tablespoons water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous.
If you're adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but highly recommended.
Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips.
Scoop out the cookie batter using a small/medium cooking scoop or Tablespoon and place on baking sheet giving about 1½ inches between each cookie. Sprinkle a few sea salt flakes on cookies, if using.
Bake for 17-20 minutes or until golden brown around the edges.
Remove from oven to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container for up to 5 days.
Video
Notes
Flax egg: to make a flax egg, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water.
Is the dough supposed to be very thin, almost liquidy? I just finished mixing ingredients exactly as written and I don’t think it is even scoopable. I will try adding another tablespoon of coconut flour. Maybe the oil didn’t get stirred enough in my tahini?
I AM A VERY BAD COOKER, EVERYTHING I TOUCH BURNS AND TASTES HORRENDOUS, HOWEVER I GOT THIS COOKIE RECIPE FROM THE FIST TRY !!
VERY EASY, HEALTHIER, AND FAST !!!
These are really good! I made them minus the shredded coconut. They were good but they did not stay small like in your pictures. They spread out a lot. Which in turn after leaving them on the pan they were overcooked but they were still eatable. I was wondering if you might know why.
These cookies are amazing!! I didn’t have chocolate on hand so I used walnuts instead (I know, blasphemy), by they turned out delicious. I also didn’t have coconut flour so just added oat flour until I got what looked similar to the consistency in the video. Turned our crispy on the edges and gooey in the middle – the perfect cookie!
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Is the dough supposed to be very thin, almost liquidy? I just finished mixing ingredients exactly as written and I don’t think it is even scoopable. I will try adding another tablespoon of coconut flour. Maybe the oil didn’t get stirred enough in my tahini?
I PROMISE THIS ARE THE WORLD BEST COOKIES !!
I AM A VERY BAD COOKER, EVERYTHING I TOUCH BURNS AND TASTES HORRENDOUS, HOWEVER I GOT THIS COOKIE RECIPE FROM THE FIST TRY !!
VERY EASY, HEALTHIER, AND FAST !!!
AHH YAY! I am so happy that this recipe worked out for you and that you loved it, Roby! Thank you for your review + star rating, I so appreciate it.
woww so good! usually coconut flour recipes don’t work well for me but these worked out perfectly and were so good.
I love to hear that! Thank you for taking the time to leave a comment and review!
These are really good! I made them minus the shredded coconut. They were good but they did not stay small like in your pictures. They spread out a lot. Which in turn after leaving them on the pan they were overcooked but they were still eatable. I was wondering if you might know why.
Hi Chelsea! The shredded coconut definitely helps them to hold their shape and keep their structure.
These cookies are amazing!! I didn’t have chocolate on hand so I used walnuts instead (I know, blasphemy), by they turned out delicious. I also didn’t have coconut flour so just added oat flour until I got what looked similar to the consistency in the video. Turned our crispy on the edges and gooey in the middle – the perfect cookie!
Woo! So glad these cookies were a success for you, Milly. Thank you so much for sharing that using a different flour worked out for you!