Chocolate Chip Tahini Cookies

DF GF V VG

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. 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.
  • 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.

Tahini Chocolate Chip Cookies

5 from 60 votes
These chocolate chip tahini cookies pack a nutritional punch with fiber, healthy fats and protein, plus they’re vegan & gluten-free!
A plate full of chocolate chip tahini cookies.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 17

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
 

  • Set oven: Preheat oven to 350°F and line a baking sheet with parchment paper or spray with non-stick spray.
  • Prepare flaxseed: Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous.
  • 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 highly recommended.
  • Mix ingredients: 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.
  • Add coconut + chocolate chips: Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips.
  • Form dough: 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: Bake for 17-20 minutes or until golden brown around the edges.
  • Let cool + enjoy: 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

Nutrition

Serving: 1cookie Calories: 154kcal Carbohydrates: 8g Protein: 4g Fat: 11g Saturated Fat: 1g Sodium: 87mg Fiber: 2g Sugar: 7g
Course: Dessert
Cuisine: Desserts
Keyword: tahini cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    157 comments
    1. Carley
      May 30, 2021 AT 3:59 am

      Can these be frozen?

      1. Brittany Mullins
        June 1, 2021 AT 2:37 am

        They should freeze just fine for up to 3 months!

    2. Danielle
      April 27, 2021 AT 6:04 pm

      5 stars
      LOVED these. So simple to make. I used dark chocolate Enjoy Life chunks instead of chips and they were PERFECT. I made mine on the larger side. The ideal combination of a crispy exterior and chewy interior. You’d never ever know it wasn’t a normal cookie dough batter! Best part was eating the little bit left in the bowl without worrying about it being raw 🙂 Will be making these again!!

      1. Brittany Mullins
        April 27, 2021 AT 8:35 pm

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

    3. Patrice
      April 20, 2021 AT 8:31 pm

      5 stars
      Yum! Great recipe!
      I used white chocolate chips.
      And gluten free flour.
      Thanks for all your recipes!!
      And the name Eating bird food.

      1. Brittany Mullins
        April 21, 2021 AT 11:54 am

        So pumped these cookies were a hit, Patrice! Thanks for making them and coming back to leave a review. It means the world to me!

    4. Beth McLean
      April 18, 2021 AT 8:20 pm

      5 stars
      Fantastique! (As fancy Nancy would say!) these are fabulous!!! We didn’t use the coconut just because we didn’t have any and they were still great! Thank you!

      1. Brittany Mullins
        April 19, 2021 AT 10:28 am

        Yay! So glad you enjoyed these chocolate chip tahini cookies, Beth. Thanks for making them and coming back to leave a review. I really appreciate it.

    5. Teresa
      April 14, 2021 AT 7:22 am

      Can I use desiccated coconut instead of shredded coconut?
      Also I don’t have flax seed, will chia seeds be a good substitute?
      Looking forward to making these.

      1. Brittany Mullins
        April 14, 2021 AT 1:52 pm

        Yes that should be just fine in regards to the coconut. If you don’t need this recipe to be vegan, you can sub in one egg instead of the flax egg. Or a chia egg should work just fine!

Parchment paper lined with protein balls.

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