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.
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 – 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.
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.
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.
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.
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!
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.
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!!
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!
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.
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!
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Can these be frozen?
They should freeze just fine for up to 3 months!
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!!
So glad you loved these cookies, Danielle. Thanks for making them and for the review. I so appreciate it!
Yum! Great recipe!
I used white chocolate chips.
And gluten free flour.
Thanks for all your recipes!!
And the name Eating bird food.
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!
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!
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.
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.
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!