When we recently made our tahini cookies for what felt like the millionth time, we thought, Why not add chocolate to this party? The result was even better than we imagined. Introducing: decadent chocolate tahini cookies filled with chocolate chips! They are there vegan, gluten-freeand absolutely delicious – like a brownie and a cookie in one!
All you need from this? 1 bowl, 8 ingredientsand about 20 minutes. Need to say more? Let’s bake cookies!
Chocolate Tahini Cookie Ingredients
- Tahini – this creamy seed butter (made by blending sesame seeds) has become one of our favorite ingredients to add to desserts because of its rich, nutty, slightly bitter taste. It also adds moisture, instead of butter or oil to a regular cookie, keeping these cookies naturally oil-free and nutrient-rich!
- Maple syrup – the sweet, rich flavor of maple syrup plays so well with tahini, adding moisture, and keeping these cookies naturally sweet. If you’re looking for another option, honey or agave might be worth a try!
- Almond flour and tapioca flour – this combination of gluten-free flour and whole grains keeps these cookies light, airy, and messy. If you can’t find almonds, cashew flour will probably work just fine! If you don’t have nuts, you can try a seed-based flour, or a small amount of all-purpose or oat flour, but the texture and taste of the cookies will be different.
- Cocoa powder – yummmm, chocolate! There are no notes.
- Baking soda & sea salt – these cookies can add lift and flavor.
- Chocolate chips – more chocolate = more fun! When the cookies are eaten warm, the chocolate chips melt and are so wonderful.
How to Make Chocolate Tahini Cookies
We are no strangers to the magic of tahini + maple syrup (showing A, B, and C), and that’s where we start with these cookies! When mixed together, these two ingredients create an attractive, caramel-like mixture with a bitter-sweet balance.
Next, we add the dry ingredients (almond flour, tapioca starch, cocoa powder, baking soda, and salt) and stir until it becomes a cookie dough. Making cookies doesn’t get any easier than that!
The last ingredient before grilling and baking: chocolate chips! Because who wouldn’t want melted chocolate on their cookies?!
A quick bake in the oven (~10 minutes) and a few more to cool (~5 minutes), and the cookies are yours!
These might just be your new favorite cookies! They are:
He is rich
Fudgy
Clear on the outside
Tender inside
Absolutely delicious
Chocolate
Fast and easy
& Irresistibly delicious!
This satisfies (5 g protein per serving!) cookies are perfect for fun + energizing afternoons, Valentine’s Day celebrations, holiday cookie making, and more. They keep well in the freezer (like dough or cookies), so they’re perfect for satisfying chocolate cravings quickly!
Treats Filled with More Tahini
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag the photo @minimalistbaker on Instagram. Hello, friends!
Services 13 (Cookies)
- 1/2 cup tahini, unsalted and smooth/dripping (see our tahini review for our favorite products)
- 1/2 cup Maple syrup
- 1 cup almond flour
- 1/2 cup tapioca starch (also called tapioca flour)
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea ​​salt
- 1/2 cup semisweet chocolate chips or pieces (we like Enjoy Life)
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Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
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In a medium mixing bowl, add the tahini and maple syrup and use a whisk to mix well. Next add the almond flour, tapioca starch, cocoa powder, baking soda and salt. Use a wooden spoon or rubber spatula to mix well. Add the chocolate chips and stir to distribute.
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Use a cookie scoop or spoon (rolled with a generous hand!) to scoop out 1 1/2 tablespoon portions of the dough, then roll into near perfect balls before placing them 2 inches apart on the baking sheet. Press gently on each ball of dough to flatten them slightly. The recipe as written should make 13 cookies and won’t spread too much, so they should all fit on a standard size baking sheet (adjust if you’re making a large batch!). See notes if you’d like to freeze the dough to bake in small batches.
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Bake in the oven for 9-12 minutes until slightly firm around the edges. Let cool for 5 minutes, then enjoy!
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Keep leftovers covered at room temperature for up to 3-4 days or in the fridge for up to 1 month. Enjoy at room temperature for the best texture.
*Nutrition information is a rough estimate of semisweet chocolate chips.
*Taken from our Easy Tahini Cookies (Vegan + GF).
Serving: 1 a cookie Calories: 202 Carbohydrates: 20.9 g Protein: 5.2 g Oil: 12.9 g Saturated Fats: 2.8 g Polyunsaturated Fats: 3.5 g Monounsaturated Fats: 5 g Trans Fats: 0 g Cholesterol: 0 mg Sodium: 147 mg Potassium: 200 mg Fiber: 3.3 g Sugar: 11.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 49 mg Iron: 1.4 mg
