Chocolate Chip Tahini Cookies

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.

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
  • maple syrup
  • cinnamon and sea salt
  • ground flaxseed  
  • baking soda
  • vanilla extract
  • unsweetened shredded coconut flakes
  • dark chocolate chips
  • coconut flour

Grain-Free, Gluten-Free & Vegan

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.

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. 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.

Hand holding a chocolate chip tahini cookie.

More Delicious Cookie Recipes to Try:

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate full of chocolate chip tahini cookies.

Tahini Chocolate Chip Cookies


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 17
  • Diet: Gluten Free

Description

These chocolate chip tahini cookies pack a nutritional punch with fiber, healthy fats and protein, plus they’re vegan & gluten-free!


Ingredients

  • 1 cup tahini
  • 1/2 cup pure maple syrup
  • 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water (or 1 egg)
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • 3 Tablespoons coconut flour
  • 1/4 cup unsweetened shredded coconut flakes (optional)
  • 1/4 cup chopped dark chocolate or dark chocolate chips
  • flaked sea salt, for topping (optional)

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper or spray with non-stick spray.
  2. Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous.
  3. 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.
  4. 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.
  5. Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips.
  6. 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.
  7. Bake for 17-20 minutes or until golden brown around the edges.
  8. 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.
  • Category: Dessert
  • Method: Bake
  • Cuisine: Desserts

Nutrition

  • Serving Size: 1 cookie
  • Calories: 154
  • Sugar: 7g
  • Sodium: 87mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: tahini cookies

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

    147 comments
    1. Ruth Koltun
      April 4, 2021 AT 9:59 am

      Made these and delicious. However, using a small scoop they spread out so much they were flat. Read that refrigerating the mixture before scooping and baking will keep them a little bigger and won’t spread out quite as much.What is your suggestion?

      1. Brittany Mullins
        April 5, 2021 AT 12:55 pm

        Hey Ruth – Sorry to hear that the cookies spread for you. Did you change anything about the recipe? You shouldn’t have to refrigerate this dough before baking. Sounds like your dough was a tad bit liquidy. Did you add coconut flour and did you make sure to stir up your tahini before using?

    2. Patricia Smith
      March 28, 2021 AT 4:28 pm

      Wow!!! These are so good. A big hit with my two toddler daughters. I will make these again. It could be a tad bit sweeter but I can adjust tht maybe with coconut sugar. Great recipe!!!

      1. Brittany Mullins
        March 28, 2021 AT 10:20 pm

        Yay!! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it, Patricia.

    3. roni uzan
      March 24, 2021 AT 5:52 pm

      it is our 4th time making it!
      perfect!

      1. Brittany Mullins
        March 25, 2021 AT 12:45 am

        Yay!! So glad you loved this recipe, Roni! Thanks for the review. I so appreciate it!

    4. Judy
      March 20, 2021 AT 4:27 pm

      Excellent- I feel like I’m quasi healthy while eating a good tasting gluten free cookie!! So nice to have a sweet.

      1. Brittany Mullins
        March 22, 2021 AT 2:59 pm

        So glad you loved these cookies, Judy!!

    5. Kathleen
      March 19, 2021 AT 10:46 pm

      These cookies are sooo bomb! And yes – you have to toast the coconut! So easy to make and delicious, love that the cookies are not overly sweet, perfectly balanced. Thank you for sharing your recipe. Definitely adding these to my go-to recipes!

      1. Brittany Mullins
        March 22, 2021 AT 3:08 pm

        So glad you loved these cookies, Kathleen! Thanks for making them and for the review. I so appreciate it.

    6. Helan
      March 14, 2021 AT 4:48 am

      Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      1. Brittany Mullins
        March 15, 2021 AT 3:17 pm

        So glad these cookies were a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it, Helan.

    7. Gabby
      February 28, 2021 AT 7:17 pm

      Okay I seriously cannot believe how good these are especially considering how healthy they are too! I only used 1/3 cup of maple syrup because I ran out and baked them for a little less time (10-13 minutes) and OMG these are going to be gone within a day. They are a going to become a staple in our house because we can’t stop eating them. Thank you for the recipe!

      1. Brittany Mullins
        February 28, 2021 AT 11:15 pm

        Ahh yay!! That seriously makes me SO happy to hear, Gabby. So pumped you loved these cookies. Thanks for the review. I so appreciate it!

    8. Alina Lefter
      February 15, 2021 AT 9:11 pm

      Amazing!!!
      This is gonna be favorite cookies in our house!
      Easy
      Simple ingredients
      And delicous!
      THANK YOU SO MUCH♥️

      1. Brittany Mullins
        February 16, 2021 AT 9:27 pm

        Woo!! So glad these cookies were a hit. Thanks for coming back to leave a review. I so appreciate it!

    9. Jess
      February 11, 2021 AT 8:24 pm

      Really great recipe! The only change I made was to add in some hemp hearts. The batter was quite wet, but I trusted the process and the cookies baked up beautifully! These are going to become a staple in our house. 🙂

      1. Brittany Mullins
        February 11, 2021 AT 11:36 pm

        So glad these cookies were a hit!! Thanks for making them and for coming back to leave a review. I so appreciate it!

    10. Melissa
      January 26, 2021 AT 9:42 pm

      These were awesome! My dad who is a picky eater even liked them. I didn’t use shredded coconut because he hates shredded coconut. I used chocolate chunks instead of chips. High recommend to use chips. With the chunks the chocolate wasn’t as spread out in the cookie. Thank you for this recipe!

      1. Brittany Mullins
        January 27, 2021 AT 7:04 pm

        Ahh yay!! That makes me so happy to hear. I’m glad these cookies were a hit. Thanks for coming back to leave a review, Melissa. I so appreciate it!

    11. Jaime
      January 26, 2021 AT 9:20 pm

      Love these cookies! Made them with cacao nibs. My only challenge is that they came out like puffballs–do they need to be flattened before baking? Thank you!

      1. Brittany Mullins
        January 27, 2021 AT 7:07 pm

        They shouldn’t need to be, but you can if they’re turning out to be more ball shape than cookie shape for you!

    12. Ariana
      January 24, 2021 AT 12:36 pm

      I basically ate the whole batch LOL whoops! They are so amazing ❤ I didnt have chocolate chips on hand so I used a tablespoon of cocoa powder and it was SO GOOD! Thank you for the recipe

      1. Brittany Mullins
        January 24, 2021 AT 8:04 pm

        So glad you loved these cookies, Ariana!! Thanks for coming back to leave a review. I appreciate it. 🙂

    13. Jessica Flory
      January 22, 2021 AT 5:35 pm

      Oh my goodness, these were AMAZING!! Texture, flavor, everything was SPOT ON. We absolutely loved these!!

      1. Brittany Mullins
        January 24, 2021 AT 8:35 pm

        Woo!! So glad you loved these cookies, Jessica. Thanks for coming back to leave a review. I really appreciate it!

    14. Ana
      January 9, 2021 AT 8:27 pm

      Hi there,
      The recipe mentions seeds but I don’t see seeds listed in the ingredients list. Can you specify which seeds, please? Also, just wanted to say that I’ve made many, many, many of your recipes are they are all fantastic 🙂

      1. Brittany Mullins
        January 10, 2021 AT 11:54 pm

        Sorry about the confusion, Ana! The previous version had an option for chia and sesame seeds, but I changed the recipe to not include the seeds and must have forgot to delete that part from the instructions. Thanks for catching that. I just updated the post! 🙂

    15. Kenna
      December 12, 2020 AT 7:57 pm

      These cookies are so delightful! I followed the ingredients exactly (including the coconut flakes) and they came out perfectly. Batter was pretty sticky and annoying to work with, but that is the only negative. My only suggestion to differ from the recipe is that they don’t seem to need 15 minutes to cool after coming out of the oven. I ate mine after about 10 minutes and they were already almost too cool.Love that they have so much protein and fiber, but you wouldn’t know it by taste!

      1. Brittany Mullins
        December 13, 2020 AT 10:06 pm

        So glad you loved these cookies, Kenna! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    16. Haley
      December 8, 2020 AT 5:13 pm

      I never leave comments… but these are heavenly. I may never make another cookie recipe again!

      1. Brittany Mullins
        December 8, 2020 AT 6:47 pm

        Ahh yay! That makes me so happy to hear. I’m so glad you’re loving these cookies, Haley. 🙂 Thanks for coming back to leave a review. I appreciate it!

    17. Lisa
      November 20, 2020 AT 4:59 pm

      These are so tasty!! So nice to have such wholesome ingredients that taste amazing as well. Bonus! I seem to mange to burn the bottoms though even though I put them on the top rack in the oven. So I flipped them over to finish them off and they were perfect. Thanks for the recipe

      1. Brittany Mullins
        November 21, 2020 AT 6:48 pm

        I’m glad you enjoyed these cookies, Lisa! Your oven could always just be hotter so maybe you need to cook them for less time to avoid burning the bottoms? Did they seem dry to you?

    18. Liana Chen
      November 17, 2020 AT 10:44 am

      Tried this recipe last night with whole wheat flour and was very happy with the result. The cookies are on the crispier side. Thank you so much for sharing a wonderful recipe!

      1. Brittany Mullins
        November 17, 2020 AT 6:27 pm

        I’m glad they turned out with whole wheat flour! Thanks for coming back to share – it’s super helpful for future readers. 🙂

    19. Maria christina
      November 14, 2020 AT 5:28 am

      Can I use oat flour or almond flour instead?

      1. Brittany Mullins
        November 15, 2020 AT 8:07 pm

        Hey Maria – I haven’t tried it, so not entirely sure how the cookies will turn out as coconut flour tends to soak up much more liquid than other flours. You don’t need a ton of flour, it’s mainly to be used if your tahini sauce is runny. I would add 1 Tablespoon of oat/almond flour at a time if the batter seems a bit runny until you reach a good consistency. But if your tahini sauce is thicker you might not even need to add in flour. Let me know how the cookies turn out for you!

    20. Gena B
      November 10, 2020 AT 3:06 pm

      These were so yummy! My new favorite cookie!

    21. Julia
      November 9, 2020 AT 5:16 pm

      I have never baked with tahini before but was very excited to try it. This recipe was SO delicious! I love the nutty taste of the tahini with the dark chocolate chips. It has crispy edges with a chewy middle. Definitely my new go-to cookie recipe! 🍪 Thank you for all of the wonderful recipes.

      1. Brittany Mullins
        November 10, 2020 AT 5:21 pm

        Yay!! So glad you loved these cookies, Julia. Thanks so much for your review, I really appreciate it. 🙂

    22. Danielle
      November 8, 2020 AT 7:16 pm

      Is it possible to sub gluten-free flour for the coconut flour?

      1. Brittany Mullins
        November 9, 2020 AT 12:02 am

        Hey Danielle – I haven’t tried it, but yes, that should be okay. You don’t need a ton of flour, it’s mainly to be used if your tahini sauce is runny. I would add 1 Tablespoon of gluten-free flour at a time if the batter seems a bit runny until you reach a good consistency. But if your tahini sauce is thicker you might not even need to add in flour. Let me know how the cookies turn out for you!

    23. sana
      November 1, 2020 AT 12:26 pm

      Loved these cookies!
      so easy and definitely satisfy the sweet tooth

    24. Randi
      October 31, 2020 AT 2:36 pm

      I definitely want to make these! I’m wondering if there is a strong coconut flavor from the flakes because I’m not a fan!

      1. Brittany Mullins
        November 2, 2020 AT 12:20 am

        You can skip the coconut flakes if you prefer!

    25. Lisa P LaGrou
      October 22, 2020 AT 7:43 pm

      LOVE THESE! AND SO EASY TO MAKE! THANK YOU!

      1. Brittany Mullins
        October 24, 2020 AT 4:13 pm

        Yay!! So glad these cookies are a hit. Thanks for taking the time to leave a comment + star rating, Lisa. I so appreciate it!

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS