Chocolate Chip Tahini Cookies
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Published May 18, 2020, Updated Aug 25, 2023
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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. You can also make homemade 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. Whip up a quick flaxseed egg for this recipe.
- 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.
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.
More Delicious Cookie Recipes to Try
- Gluten-Free Peanut Butter Monster Cookies
- Coconut Flour Cookies
- Peanut Butter Oatmeal Cookies
- Healthy Homemade Tagalongs
- Almond Flour Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
- Lemon Ricotta Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
- Almond Cookies
More Tahini Recipes You’ll Love
- Tahini Chocolate Chip Protein Balls
- The BEST Healthy Tahini Recipes
- Tahini Fig Bars
- Tahini Baked Oatmeal
- Oil-Free Zesty Tahini Dressing
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
Ingredients
- 1 cup tahini
- ½ cup pure maple syrup
- 1 flax egg, or 1 egg
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- 3 Tablespoons coconut flour
- ¼ cup unsweetened shredded coconut flakes, optional
- ¼ 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 1 Tablespoon ground flaxseed with 3 Tablespoons 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.
Video
Notes
- Flax egg: to make a flax egg, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the recipe! I can’t believe I actually have all the ingredients in my house. I’ll make these this weekend for sure!
These look so good, Brittany!! I’ll definitely be trying these out 🙂
Cookies look wonderful-I will try this idea. Hey-no dissin Phish phans.
Oh girl, no dissing here! Just saying that these cookies aren’t the special cookies you’d find at that type of event.
Hi Brittany, do you know if these will work without coconut? My boyfriend is allergic. Is it possible to substitute with almonds or pecans? Btw, I love your blog. It’s one of the few I follow because you post great content consistently.
Aww. Thank you lady!
I’m not 100% sure how they would work without the coconut flakes as I haven’t tried it. The flakes add a nice flavor and texture, but I don’t think they’re essential for the recipe to work. You could probably sub in almonds or just leave the coconut out. Let me know if you try it!
These look great! Have you tried them with a whole egg?
I haven’t, but you could replace the flaxseed egg with a regular egg if you’d like.
Laughing out loud at the Phish lot reference. These look just as good as goo-balls 😉
Wow. these look and sound delicious, definitely going to have to give these a try at some point!
These look so good. I bet they’d be great in the afternoon with a cup of tea to give you a pick me up.
My batter is total liquid! My tahini was really thin, so it was probably that. I just added some oats to soak a little and I’m sure they will be great! Was your tahini liquidy?
Oh no! My jar of tahini was new so there was a lot of oil on top. Once it was mixed in, it was thicker. I hope the cookies turned out okay with the oats.
Hi 🙂 can you share the brand of tahini did you used? I have tried tahini cookie recipes with various types of tahini-makes a huge difference!
Some of my favorite brands are the one from Whole Foods, Artisana and Once Again. 🙂
Oh my gosh, these sound amazing! Definitely pinning, tweeting, and saving for later! 🙂 Happy Memorial Day!
Thanks so much Angela. Happy Memorial Day to you as well!
Wow! These are so cool! Packed with seeds, love it 🙂 Pinning!
I am all about the crunch and I especially like the crunch on muffin tops as well! Can’t wait to see if you are able to discover that technique to getting a crunchy muffin top. Keep us posted! 🙂
Oh my… these look delish! I want to come be your taste-tester one of these days!
Emma
would this recipe work with ground chia seed??
Yes, I think so!
I just made these cookies and they turned out amaaaaazing! I was a little apprehensive about the tahini but it worked. I’d recommend this to anyone! Thank you so much for sharing! Looking forward to more recipes! 🙂
Yay! So happy that they turned out and that you like them. It’s hard to be believe that there’s no flour and just tahini, right? I brought them to a cookout over the weekend and everyone was shocked.
This recipe completely caught my eye, and I couldn’t wait to make them! However, the dough was very liquid-y for me, too. (I just didn’t have the idea for oats like the other commenter.) Do you have any troubleshooting ideas for next time?
The cookies taste great; they just spread a lot while baking so they are very thin and baked in about 14 minutes.
Oh boo! Was your tahini really liquidy? What type did you use?
I had the same issue. I added about 1/3 cup almond flour and they were perfect.
It was Ziyad brand, and not any more liquidy than normal (at least not more than any of the other brands I’ve bought). I’ll try again and maybe refrigerate the dough to let it harden up a bit and/or add oats!
These look DELISH!!
What about a substitute for Tahini?
You could try a nut butter like peanut butter, cashew butter or almond butter but I haven’t tested it so I’m not 100% sure how it will turn out!
yum, I just licked the mixing bowl clean! They’ve just cooled enough to eat, and I think they are pretty good! I might try some cranberries and pumpkin seeds instead of choc chips next time. Only difference i made in the recipe is that I had shredded sweetened coconut instead of flaked. I think it helped the body of the cookie. thanks!
I am making this with a group of students and am wondering if I could sub tahini for something else and what would work best. There aren’t very many good tahini suppliers near by!
I’ve only ever made them with tahini so I’m not sure what would work as a sub but I’m thinking some sort of nut butter might work. Maybe try almond butter?
These were incredible. Without a doubt the best cookies I have ever had. Crispy, gooey and just perfect!
Ahhh! This comment just made my day, Avery. So glad you liked the cookies. They’re a fav over here too!
If I wanted to use regular flour, how much would I use? To clarify, can I use a single egg instead of the flaxseed/water combo? Thank you for your advice. I’m looking forward to making this tomorrow on a lazy Sunday afternoon!
Yes, you can use 1 egg instead of the flaxseed egg. 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!
It is my favourite recipe, I make it every week ! They are so delicious and crunchy. Thank you so much !
Ahh that makes me so happy to hear, Katy!! Thanks for coming back to leave a comment + star rating. It means the world to me! <3
Have never tried Tahini before, was unsure as I tasted the batter but was pleasantly surprised after baking!
Ahh yay! I’m so glad you enjoyed these cookies, Katie. Thanks for giving them a shot and for coming back to leave a comment + star rating. It means the world to me. 🙂
Amazing cookies! They are just perfect, my son and husband love them too! The best part is that I have an entire bag of coconut flour and I never know what to do with it, most of the recipes I have done including it were too dense, which isn’t the case for these heavenly cookies. Thanks a lot!
Ahh that makes me so happy to hear, Marie-Helene!! I’m so glad these cookies were a hit with your family. Thanks so much for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3
Is it possible that the cook time is wrong? My cookies burned at 20 minutes. Also, when do u add in chia seeds?
Hey Chana – I pinged you on IG, but sorry again for the confusion of the video. I took it down so others don’t get confused! The cook time should be 17-20 minutes depending on the size you make them and your oven temp and if you want to add chia seeds in you can just mix them in when you add the tahini, flaxseed eggs, etc. 🙂
Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.
Yay!! I’m so glad these cookies turned out for you! Thanks for trying them and for coming back to leave a comment + star rating. I so appreciate it. <3
Love these cookies! They’re so tasty! with the crunch factor on the outside mixed with the soft center – just how I like my cookies!
Yay!! I’m so glad you’re a fan of these cookies, Samantha. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!
SO delicious! I was a little incredulous because the ratios seemed wild (mostly tahini), but it’s like magic seeing the mixture turn into the perfect cookie dough. It tastes amazing, the perfect balance of sweet and nutty. The cookies are fluffy on the inside and crisp on the outside, and the dough was so good that I saved half to add as an ice cream topper.
I love the nutritional profile on these, I’m not vegan/ paleo, but to have such a delicious food (that tastes nothing like a health food) with a bunch of iron and omega 3/6s makes this a staple for me. Can’t wait to make again.
Ahh this makes me so happy to hear, Nathalie! I’m so glad you enjoyed these cookies! Thanks for trying them and for coming back to leave a comment + star rating. I so appreciate it. 🙂
These cookies look absolutely fantastic and I am loving the list of ingredients here. Thanks for sharing your recipe!
So glad you enjoyed these cookies, Katerina!! Thanks for trying them and for coming back to leave a comment + star rating. I so appreciate it. <3
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!
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. 🙂
Great taste, but mine came out flat. I used an egg instead of flaxseed. Should I have added more coconut flour?
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.
These are delish!! Tahini is so amazing in baked goods! Definitely will make them again!
Yay!! I’m so glad you enjoyed these cookies, Erica. I appreciate you taking the time to leave a comment and star rating. <3
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!
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!
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!
Hi, can you sub cocnut sugar for maple syrup?
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!
What if the coconut flakes I have are already unsweetened and toasted?
Then I’d just skip toasting them and add them straight to the batter! 🙂
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!
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. 🙂
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!🥰
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!
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!
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. 🙂
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!
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!
Delicious 😋
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 ❤️❤️❤️
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!
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
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 😉
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
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!
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!
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. 🙂
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.
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!
These turned out great! Great flavor and texture.
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!!
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.
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
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!
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!
Loved these cookies!
so easy and definitely satisfy the sweet tooth
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!
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. 🙂
These were so yummy! My new favorite cookie!
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!
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. 🙂
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?
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 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. 🙂
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! 🙂
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!
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. 🙂
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!
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!
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!
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!
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!
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.
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.
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!!
it is our 4th time making it!
perfect!
Yay!! So glad you loved this recipe, Roni! Thanks for the review. I so appreciate it!
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.
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?
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!
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.
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!
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!
Can these be frozen?
They should freeze just fine for up to 3 months!
Delicious !!
So glad you enjoyed these cookies, Tita! Thanks for the review 🙂
Made these to tonight and they were an absolute hit with the whole family, ages 40 to 2 🙂
I doubled the recipe so it took a whole jar of Tahini and used 2 eggs instead of flax eggs. I also toasted the coconut as recommended which I have never done before and it helped it blend in seamlessly with the texture and taste.
We will definitely be making these again!
How much ground flaxseed and water do I combine for the Tahini Chocolate Chip cookies?
To make the flax egg, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water! Sorry for the confusion.
Can you use Swerve instead of maple syrup?
I haven’t ever tried it, but I assume it should work!
Yummm! These are so good! I love them and so does my husband. I make them every few weeks. It’s great to have a healthy cookie alternative. Thank you 😊
So pumped you and your husband are enjoying these cookies, Emily. Thanks for trying them out and coming back to leave a review. I really appreciate it!
These turned out amazing! I used date nectar instead of maple syrup and added a little bit of almond milk. I ended up adding 2 extra tablespoons of coconut flour. Also added Hu chocolate gems. Delicious and boyfriend approved!
Yay!! So happy to hear, Sarah. Glad your substitutions worked out as well. Thanks for the review and star rating. It means so much to me!
Love these so much! As someone with a nut allergy, finding healthy dessert recipes can be a challenge. These are AMAZING. Used whole wheat flour instead of coconut flour and it worked just fine. Thanks for this recipe! Will be making these again!
Woo! Glad to hear the flour swap worked out for you, thanks for sharing, Lauren. Glad you’re loving this recipe, I appreciate you coming back to leave a review!
I tried the cookies, but I think baking it for 17 to 20 min is too much. It burnt my cookies.
Oh no! I am sorry to hear that, Maria. Which rack did you bake them on? How big were your cookies? I am wondering if they might have been a bit small?
These sound amazing – I love tahini anything!! When scooping the dough onto the baking sheet, do you flatten out the round scoops, or leave them as is (as round balls)?
Thank you in advance!
Hi, Alexandra! I don’t really press them down but they don’t stay in a perfectly round ball either. They will spread a bit while baking so I’d leave them be and let them spread naturally. Let me know how they turn out for you!
These cookies are amazing!! I didn’t have chocolate on hand so I used walnuts instead (I know, blasphemy), by they turned out delicious. I also didn’t have coconut flour so just added oat flour until I got what looked similar to the consistency in the video. Turned our crispy on the edges and gooey in the middle – the perfect cookie!
Woo! So glad these cookies were a success for you, Milly. Thank you so much for sharing that using a different flour worked out for you!
These are really good! I made them minus the shredded coconut. They were good but they did not stay small like in your pictures. They spread out a lot. Which in turn after leaving them on the pan they were overcooked but they were still eatable. I was wondering if you might know why.
Hi Chelsea! The shredded coconut definitely helps them to hold their shape and keep their structure.
woww so good! usually coconut flour recipes don’t work well for me but these worked out perfectly and were so good.
I love to hear that! Thank you for taking the time to leave a comment and review!
I PROMISE THIS ARE THE WORLD BEST COOKIES !!
I AM A VERY BAD COOKER, EVERYTHING I TOUCH BURNS AND TASTES HORRENDOUS, HOWEVER I GOT THIS COOKIE RECIPE FROM THE FIST TRY !!
VERY EASY, HEALTHIER, AND FAST !!!
AHH YAY! I am so happy that this recipe worked out for you and that you loved it, Roby! Thank you for your review + star rating, I so appreciate it.
Is the dough supposed to be very thin, almost liquidy? I just finished mixing ingredients exactly as written and I don’t think it is even scoopable. I will try adding another tablespoon of coconut flour. Maybe the oil didn’t get stirred enough in my tahini?
Could I use oat flour or AP flour instead of coconut flour?
Hi Aleena – I don’t recommend subbing for another flour because coconut flour soaks up a lot of liquid so you can’t sub 1:1. So sorry.
I’ve been on a tahini kick and these are absolutely perfect to round out the dessert department! I subbed 3 Tbsp organic erythritol for the maple syrup (for dietary needs) and didn’t need to add any extra liquid. I did have to press down my cookies those because they didn’t spread on their own (maybe due to not using maple syrup). So delish!! I’ll be making these again!
Ah yay! These sound delicious and I am so glad they turned out with your substitution, Erica. Thank you for coming back and sharing your review & star rating, it means so much to me!
I omitted the toasted coconut and used a real egg, but the cookies turned out like pancakes. Absolutely terrible!!
Hi Forrest – Sorry to hear these cookies did not turn out for you. The reason they ended up flat is because you chose to omit the coconut. The shredded coconut definitely helps them to hold their shape and keep their structure. Hopefully you will give these another try and follow the recipe fully for best results!
We LOVE these cookies! I use peanut butter in place of tahini and they turn out so good. My husband usually isn’t a coconut fan but you can’t even taste it in this recipe – I think it’s the secret ingredient though that makes them extra delicious! Definitely my go-to easy and healthy cookie recipe!
Ahh this makes me so happy to hear, Taylor. I am so glad you are both loving these cookies and the recipe turned out great for you. Thank you for your review + star rating, I really appreciate it!