Chocolate Chip Tahini Cookies
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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 (source). 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 (source). 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 (source). 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.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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
- 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.
Like This Recipe? Rate & Comment Below!
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. 🙂
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!
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
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. 🙂
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
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 try and for coming back to leave a comment + star rating. It means the world to me. 🙂
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
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!
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!
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?