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
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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, seeds (if using), 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

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    99 comments
    1. 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!

    2. Estelle
      October 17, 2020 AT 8:59 pm

      Amazing, easy, delicious.
      I made double recipe, split it and added chocolate chip to one lot and other added cashews with a bit more everything but butter

    3. Natalia Wieleba
      October 17, 2020 AT 8:51 am

      I love the cookies but I Hate the website. Its too full of adverts and pop ups. It really puts me off. I would be visiting more often if not that.

    4. Dory
      September 24, 2020 AT 10:50 pm

      Decided to make these tonight and while they were good, unfortunately the bottoms were burnt. I followed the recipe and decided to try for 17 minutes and check then…it was too long. The next batch I thought I would try for 15 minutes…they still burnt. Therefore, next time I will try a shorter baking time – perhaps check them at 12 minutes. However, they are still good and it was nice to try something different!

      1. Brittany Mullins
        September 24, 2020 AT 11:21 pm

        Oh no!! So sorry the bottoms burnt, Dory. How many cookies did you end up making? Yours might have been a tad smaller or maybe your oven is just hotter. I’m glad they still tasted good though!

        1. Dory
          September 25, 2020 AT 10:56 am

          I used a tablespoon to measure them out and it made 18 cookies. Therefore, perhaps my oven is just hotter. Good thing is you don’t taste this overwhelming burnt flavour at all which I’m glad about. I will still eat them and just know for next time! 🙂

          1. Brittany Mullins
            September 25, 2020 AT 5:41 pm

            Yes, your oven must just be hotter! Definitely glad they don’t taste burnt. That’s the worst!!

    5. Melissa McClellan
      August 16, 2020 AT 1:53 pm

      These turned out great! Great flavor and texture.

    6. Samantha Brenchley
      August 9, 2020 AT 12:03 pm

      Oh mama these are delicious. I made a batch for my dad and of course had to try “just one” to make sure they were ok…make that “just 4”!! They are so chewy in the middle. Fantastic recipe, thank you!

      1. Brittany Mullins
        August 10, 2020 AT 9:48 pm

        Ahh that makes me so happy to hear, Samantha! I’m glad these cookies were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    7. Kenya Germain
      July 27, 2020 AT 3:31 pm

      I made these cookies last night and the entire batch is gone – not one crumb left. These cookies are amazingly delicious and super easy to make. Definitely going to be a staple dessert at my house.

      What tahini brand did you use? Wondering you have a preference or if one brand works better than another in this recipe. Thanks again for the fantastic recipe!!!!

      1. Brittany Mullins
        July 27, 2020 AT 9:30 pm

        Ahh yay!! So glad these cookies were a hit. 🙂 Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. As far as tahini brands go, any brand will work – I typically just go for a natural brand (with only tahini or tahini + salt as the ingredient) and whatever is on sale.

    8. Vanisha Mehta
      July 23, 2020 AT 2:13 pm

      These were amazing! It has so much flavor without being too sweet! I can’t wait to make another batch of these!

      1. Brittany Mullins
        July 24, 2020 AT 6:28 pm

        Ahh yay!! So glad you enjoyed these cookies. 🙂

    9. Amber
      July 21, 2020 AT 5:38 pm

      Hello ! I just made this cookies and they’re amazing. I would like to substitute the honey for coconut sugar could you please tell me how can i? If you have any idea ?

      1. Brittany Mullins
        July 22, 2020 AT 12:16 am

        Hey Amber – So glad you enjoyed these cookies! I think using coconut sugar will work just fine subbing 1:1 with the maple syrup, but I do want to point out that since you’ll be swapping a liquid sweetener for a non-liquid sweetener you might need to add a splash of milk or water if the batter seems too dry. Keep me posted how these turn out for you!

    10. Isabelle
      July 11, 2020 AT 7:17 pm

      I’m looking forward to trying these. Can I use regular flour? I don’t want to buy coconut flour just for a couple ofspoonfuls if I can avoid it.
      I love your instagram page! (And I don’t love Instagram)
      Thanks!

      1. Brittany Mullins
        July 13, 2020 AT 12:56 pm

        Hey Isabelle – 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 regular 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!

    11. Julie
      July 2, 2020 AT 5:48 pm

      Super delicious and chewy! My husband and my 7year old son ate 3 each for dessert tonight. I may eat more later as a bed time snack 😉

      1. Brittany Mullins
        July 2, 2020 AT 8:06 pm

        Ahh yay!! So glad these cookies were a hit, Julie. Thanks for making my recipe and for coming back to leave a comment + star rating. I really appreciate it. <3

    12. Candice
      June 24, 2020 AT 10:00 pm

      I followed the recipe exactly, and these are fantastic. The balance of the bitterness from the sesame with the sweetness of the maple and the nuance of the cinnamon is mind blowing. I love the chewy/crispy texture. My home smells so nice right now:) Thanks for this perfect recipe!

      1. Brittany Mullins
        June 24, 2020 AT 10:09 pm

        Yay!! That makes me so happy to hear, Candice. I’m so glad you enjoyed these cookies. Thanks for making them and for coming back to leave a comment + star rating. It means the world to me. <3

    13. Riley
      June 12, 2020 AT 6:51 pm

      these were amazing! The hard crunch then to a soft chewy yummy middle was delicious. I absolutely love all your recipes and am so excited to make more ❤️❤️❤️

    14. Mary-Lou
      June 10, 2020 AT 11:06 am

      Delicious 😋

    15. CounselorChick
      June 7, 2020 AT 9:06 pm

      Second week in a row making these. My hubby cannot get enough of them. We were fortunate to have dinner in a local neighborhood (virus safely of course) & we decided to make dessert these cookies at home. That’s new behavior for us but eating plant based with your recipes helps us eat better! Thanks Brittany!

      1. Brittany Mullins
        June 8, 2020 AT 11:26 am

        Ahh that makes me so happy to hear!! I’m so glad these cookies are a hit. 🙂 Thanks for making them and for coming back to leave a comment + star rating. It means the world to me!

    16. Nikhita
      June 6, 2020 AT 4:14 pm

      These are INSANE. I literally found myself dreaming about them last night. They are honestly addicting! So chewy and savory yet sweet. Perfection. Thanks for your work on these!

      1. Brittany Mullins
        June 8, 2020 AT 11:56 am

        Ahh that makes me so happy to hear, Nikhita!! I’m so glad you’re loving these cookies. Thanks so much for trying them and for taking the time to leave a comment + star rating. It’s super helpful for other readers, so I appreciate it. 🙂

    17. Laura L.
      June 1, 2020 AT 3:18 pm

      I made these cookies yesterday, omg, they are sooo good! 😋I followed your recipe except for the flaxseed, I used an egg🥚.They came out crunchy on the outside and chewy in the inside! Oh and I used the coconut flakes, delicious! Thank you Brittany for this recipe!🥰

      1. Brittany Mullins
        June 2, 2020 AT 5:10 pm

        Ahh that makes me so happy to hear, Laura! I’m so glad you enjoyed these cookies. Thanks for trying them and for coming back to leave a comment + star rating. I appreciate it!

    18. Amanda
      June 1, 2020 AT 3:14 pm

      Delightful and tasty cookie! While these cookies are not overly sweet, they certainly satisfy a sweet tooth craving!! 🙂 A perfect substitute for the traditional chocolate chip cookie.

      Staying true to the recipe, my cookie dough was thick and sticky, which held up when I scooped each cookie onto my baking stone.

      To those who have noted their cookies came out flat, I would suggest making sure your tahini is completely mixed in it’s container before you measure it out. Tahini tends to separate, like organic nut butter, which result in a paste that sinks to the bottom of the jar and thick oil resting on top of the paste. If the tahini is properly mixed before baking with, I believe the cookie batter will hold together and rise more successfully. Happy baking!

      1. Brittany Mullins
        June 2, 2020 AT 5:16 pm

        So glad you enjoyed these cookies, Amanda!! Thanks so much for trying them and for coming back to leave a comment. It’s super helpful for future readers. 🙂

    19. Laura
      May 27, 2020 AT 12:49 pm

      What if the coconut flakes I have are already unsweetened and toasted?

      1. Brittany Mullins
        May 27, 2020 AT 1:08 pm

        Then I’d just skip toasting them and add them straight to the batter! 🙂

    20. nichelle
      May 27, 2020 AT 4:46 am

      Hi, can you sub cocnut sugar for maple syrup?

      1. Brittany Mullins
        May 27, 2020 AT 9:45 am

        I haven’t tried using coconut sugar instead of the maple syrup, but I think it should work just fine. Let me know if you try it!

    21. Lyndsey
      May 27, 2020 AT 4:08 am

      I’m a huge fan of cookies. I make cookies every weekend. Last week, I found this recipe on my friend’s facebook timeline, and I decided to make these cookies in order to give my aunt. And you know what, the taste was really irresistible!!! My aunt was so impressed by these cookies I made. I was so happy. Thank you so much!

    22. Marie-Anne
      May 25, 2020 AT 8:09 pm

      EBF has the best recipes! So much inspo cuz i cook very similarly and this cookie recipe takes win! OMFG I could eat this cookie dough without baking. So Soo good!

      1. Brittany Mullins
        May 25, 2020 AT 9:01 pm

        Ahh that makes me so happy to hear, Marie-Anne! I’m so glad you enjoyed these cookies. 🙂 Thanks for trying them and for coming back to leave a comment + star rating. It means the world to me!

    23. Erica
      May 23, 2020 AT 7:16 pm

      These are delish!! Tahini is so amazing in baked goods! Definitely will make them again!

      1. Brittany Mullins
        May 25, 2020 AT 11:31 pm

        Yay!! I’m so glad you enjoyed these cookies, Erica. I appreciate you taking the time to leave a comment and star rating. <3

    24. Teresa
      May 23, 2020 AT 1:50 pm

      Great taste, but mine came out flat. I used an egg instead of flaxseed. Should I have added more coconut flour?

      1. Brittany Mullins
        May 24, 2020 AT 11:08 pm

        Hey Teresa – Oh no!! So sorry to hear that. Did your batter seem super runny to you? If your tahini was extra runny you might have needed a bit more flour.

    25. Jennifer
      May 23, 2020 AT 12:41 pm

      Chocolate Chip Tahini Cookies are absolute PERFECTION! Made them last night & I was blown away; glad I ordered 2 jars of tahini. These are a seriously HUGE win, Brittany! Thank you so much!

      1. Brittany Mullins
        May 25, 2020 AT 11:47 pm

        Ahh yay!! I’m so glad you enjoyed these cookies, Jennifer. As always, thanks so much for coming back to leave a comment + star rating. I appreciate you. 🙂

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