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.
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
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.
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.
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.
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
Preheat oven to 350°F and line a baking sheet with parchment paper or spray with non-stick spray.
Combine ground flaxseed with 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.
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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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!
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!
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
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 🙂
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! 🙂
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!
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
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?
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!
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!
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.
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!
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
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!
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!
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! 🙂
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!
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. 🙂
Simple to make and delicious! My kids love them, so I’ve made them a few times now. I double the recipe because they don’t last long in our house. Definitely my favorite cookies now!
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!!!!
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.
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 ?
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!
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!
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!
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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!
★★★★★
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!
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!
★★★★
They shouldn’t need to be, but you can if they’re turning out to be more ball shape than cookie shape for you!
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
★★★★★
So glad you loved these cookies, Ariana!! Thanks for coming back to leave a review. I appreciate it. 🙂
Oh my goodness, these were AMAZING!! Texture, flavor, everything was SPOT ON. We absolutely loved these!!
★★★★★
Woo!! So glad you loved these cookies, Jessica. Thanks for coming back to leave a review. I really appreciate it!
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 🙂
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! 🙂
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!
★★★★★
So glad you loved these cookies, Kenna! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
I never leave comments… but these are heavenly. I may never make another cookie recipe again!
★★★★★
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!
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
★★★★★
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?
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!
★★★★★
I’m glad they turned out with whole wheat flour! Thanks for coming back to share – it’s super helpful for future readers. 🙂
Can I use oat flour or almond flour instead?
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!
These were so yummy! My new favorite cookie!
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.
★★★★★
Yay!! So glad you loved these cookies, Julia. Thanks so much for your review, I really appreciate it. 🙂
Is it possible to sub gluten-free flour for the coconut flour?
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!
Loved these cookies!
so easy and definitely satisfy the sweet tooth
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!
You can skip the coconut flakes if you prefer!
LOVE THESE! AND SO EASY TO MAKE! THANK YOU!
★★★★★
Yay!! So glad these cookies are a hit. Thanks for taking the time to leave a comment + star rating, Lisa. I so appreciate it!
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
★★★★★
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.
★★★★
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!
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!
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! 🙂
Yes, your oven must just be hotter! Definitely glad they don’t taste burnt. That’s the worst!!
These turned out great! Great flavor and texture.
★★★★★
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!
★★★★★
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. 🙂
Simple to make and delicious! My kids love them, so I’ve made them a few times now. I double the recipe because they don’t last long in our house. Definitely my favorite cookies now!
★★★★★
I’m so glad these cookies are a hit!! Thanks for coming back to leave a review. I so appreciate it!
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!!!!
★★★★★
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.
These were amazing! It has so much flavor without being too sweet! I can’t wait to make another batch of these!
Ahh yay!! So glad you enjoyed these cookies. 🙂
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 ?
★★★★
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!
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!
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!