These may just be my new favorite cookies, I’ve been making them on repeat the past several months and can’t wait to share them with you! These Double Chocolate Tahini Cookies are so rich and decadent, yet easy to prep with less than 10 ingredients.
Plus, you’ll only need two bowls for the recipe, no fancy hand mixer or stand mixer required. Truly, I mean it when I say your friends and family will be asking for this recipe. Plus, they store so well on the counter or in the freezer to enjoy at a later date (if you have any left!).
The flavor of these chocolate tahini cookies is unmatched. They are a cross between a brownie and a cookie and super fluffy in texture. They truly melt in your mouth with rich cocoa flavor. And even better, they’re gluten-free, so everyone can easily enjoy!
I always have the ingredients in my pantry thanks to NOW Foods who also sponsored this recipe post.
NOW is my go-to online grocer for all my favorite ingredients. If you want to order from Now© Foods, use my discount code, RUNNINGONVEGGIES for 20% off your order.
If you want more delicious dessert recipes, try my Chocolate Covered Matcha Tahini Bites or Maple Almond Spice Cake.
Why You’ll Love this Recipe
- Gluten-free and refined sugar-free cookie for chocolate lovers. You will never know, but these cookies are just so good!
- Tahini is a great healthy fat. It’s made from ground up sesame seeds and provides so many vitamins and minerals. Plus, it’s savory, nutty flavor pairs perfectly with chocolate.
- Easy to make ahead of time. Prep these for a party in advance, you can even make the dough the day before and keep it in the fridge, then bake fresh cookies right before serving.
Ingredients for Chocolate Tahini Cookies
- Tahini: Also known as sesame seed paste, gives these cookies their nutty flavor.
- Large egg: Binds the cookie dough together
- Now Foods Organic Maple Syrup: Sweetens the cookie dough naturally.
- Now Foods Coconut Oil: Helps to bind the cookie dough together and gives it moisture.
- Vanilla extract: Adds the floral extract and hint of caramel.
- Now Foods Organic Cocoa Powder: The key ingredient for all the chocolatey goodness.
- Now Foods Organic Almond Flour: Gluten-free and high in moisture to make these so tender with each bite.
- Kosher salt: always add salt to your baked goods, it elevates all the flavors in the recipe.
- Baking soda: Tenderizes the dough and makes them melt in your mouth.
- Dark chocolate chips: We had to add more chocolate of course! Use a high-quality brand here.
- Flaky sea salt: For topping, add a crunch and really helps to bring out the cocoa flavor.
How to Make Double Chocolate Tahini Cookies
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the tahini, egg, maple syrup, coconut oil, and vanilla. Whisk to combine.
- In a separate medium bowl, add the cocoa powder, almond flour, salt, and baking soda. Whisk to combine.
- Add the dry ingredients to the wet and fold gently until a dough forms. Stir in the chocolate chips.
- Scoop the dough into 2 tablespoon portions, 1-inch apart on the prepared baking sheet. Gently press in the flaky sea salt on top of each dough ball. Bake for 8 to 10 minutes until golden and set.
- Allow to cool on the baking sheet for 10 minutes then enjoy or cool completely.
Expert Tips
- Be sure to melt and then cool the coconut oil. You want it to be softened just like you would use butter.
- Stir together the dry and wet ingredients separately. This ensures the dough is evenly mixed.
- Scoop cookie dough balls of the same size. This is so important so that the cookies bake at the same rate.
- Cool on the baking sheet before enjoying. The cookies continue to bake on the hot cookie sheet once they’re out of the oven. Be sure to let them cool for 10 minutes prior to enjoying.
Storage and Freezing
Store the cookies in an aright container in the fridge for up to four days. You can also freeze the cookies or up to two months, thaw on the counter at room temperature before serving.
FAQs
Yes, you can use honey if that’s preferred, it won’t be as sweet and will have a bit more of a caramel note.
Yes, a natural nut butter works well also. Peanut butter and cashew butter are both good choices.
Of course, buy bars and simply chop them into small pieces before stirring into the dough.
More Easy Dessert Recipes
Double Chocolate Tahini Cookies (Gluten-Free)
Ingredients
- 1/2 cup pure tahini well stirred
- 1 egg
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted and cooled
- 1 teapsoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 2/3 cup almond flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2/3 cup dark chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the tahini, egg, maple syrup, coconut oil, and vanilla. Whisk to combine.
- In a separate medium bowl, add the cocoa powder, almond flour, salt, and baking soda. Whisk to combine.
- Add the dry ingredients to the wet and fold gently until a dough forms. Stir in the chocolate chips.
- Scoop the dough into 2 tablespoon portions, 1-inch apart on the prepared baking sheet. Gently press in the flaky sea salt on top of each dough ball. Bake for 8 to 10 minutes until golden and set.
- Allow to cool on the baking sheet for 10 minutes then enjoy or cool completely.
Notes
-
- Be sure to melt and then cool the coconut oil. You want it to be softened just like you would use butter. You can also use avocado oil here or any neutral oil.
-
- Stir together the dry and wet ingredients separately. This ensures the dough is evenly mixed.
-
- Scoop cookie dough balls of the same size. This is so important so that the cookies bake at the same rate.
-
- Cool on the baking sheet before enjoying. The cookies continue to bake on the hot cookie sheet once they’re out of the oven. Be sure to let them cool for 10 minutes prior to enjoying.
Best cookies I ever made!!!! Delicious and had all ingredients on hand!!
These were delicious and so easy to make with ingredients I already had! My husband makes fun of me for making health-ified treat recipes, but even he thought these were great. My eight-year-old loved them, too!
These cookies are soooo gooooood.
I substituted almond flour 1:1 for oat flour (similar to your other tahini oat cookie recipe that I love) and it worked great. Also used 1/4 maple syrup instead of 1/3. They are fudgy and delicious.
Thank you!