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!
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 delish! 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!