Chocolate Chip Tahini Cookies

4.61

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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.

Chocolate chip tahini cookies on a baking sheet lined with parchment paper.

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…

Plate with chocolate chip tahini cookies. A glass of milk is beside the plate.

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. You can also make homemade 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.
  • baking soda – to help these cookies rise.
  • vanilla extract – the perfect flavor enhancer.
  • unsweetened shredded coconut flakes 
  • dark chocolate chips – I love Lily’s chocolate chips for a low-sugar option and Enjoy Life chocolate chips for a dairy-free/soy-free option
  • coconut flour – I love using the Bob’s Red Mill brand. I don’t recommend subbing for another flour because coconut flour soaks up a lot of liquid so you can’t sub 1:1.
Stack of chocolate chip tahini cookies.

How to Make Tahini Cookies

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.

Hand holding a chocolate chip tahini cookie.

More Tahini Recipes You’ll Love

Plate full of vegan tahini chocolate chip cookies.

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.

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4.61 from 88 votes

Tahini Chocolate Chip Cookies

These chocolate chip tahini cookies pack a nutritional punch with fiber, healthy fats and protein, plus they're vegan & gluten-free!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 17

Ingredients  

Instructions 

  • 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. 

Nutrition

Serving: 1cookie | Calories: 154kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 87mg | Fiber: 2g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Desserts
Keyword: tahini cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




191 Comments

  1. 1 star
    I omitted the toasted coconut and used a real egg, but the cookies turned out like pancakes. Absolutely terrible!!

    1. Hi Forrest – Sorry to hear these cookies did not turn out for you. The reason they ended up flat is because you chose to omit the coconut. The shredded coconut definitely helps them to hold their shape and keep their structure. Hopefully you will give these another try and follow the recipe fully for best results!

  2. 5 stars
    We LOVE these cookies! I use peanut butter in place of tahini and they turn out so good. My husband usually isn’t a coconut fan but you can’t even taste it in this recipe – I think it’s the secret ingredient though that makes them extra delicious! Definitely my go-to easy and healthy cookie recipe!

    1. Ahh this makes me so happy to hear, Taylor. I am so glad you are both loving these cookies and the recipe turned out great for you. Thank you for your review + star rating, I really appreciate it!

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