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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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?
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?
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!!!
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!
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!
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. 🙂
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!
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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?
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?
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!!!
★★★★★
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.
it is our 4th time making it!
perfect!
★★★★★
Yay!! So glad you loved this recipe, Roni! Thanks for the review. I so appreciate it!
Excellent- I feel like I’m quasi healthy while eating a good tasting gluten free cookie!! So nice to have a sweet.
So glad you loved these cookies, Judy!!
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!
★★★★★
So glad you loved these cookies, Kathleen! Thanks for making them and for the review. I so appreciate it.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
★★★★★
So glad these cookies were a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it, Helan.
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!
★★★★★
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!
Amazing!!!
This is gonna be favorite cookies in our house!
Easy
Simple ingredients
And delicous!
THANK YOU SO MUCH♥️
★★★★★
Woo!! So glad these cookies were a hit. Thanks for coming back to leave a review. I so appreciate it!
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. 🙂
★★★★★
So glad these cookies were a hit!! Thanks for making them and for coming back to leave a review. I so appreciate it!
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!