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1 Bowl Chocolate Tahini Cookies. Amazing Texture and flavor in these Easy Cookies. 8 Ingredients. 20 Mins. Vegan Oilfree Glutenfree Grainfree Nutfree Recipe Jump to Recipe
These Tahini cookies will blow your mind. Crumbly, chocolately, shortbread like chocolate cookies.
Tahini is sesame seed paste which has a pleasing light bitter flavor profile. When baked, it adds amazing cookie like texture. These cookies which are mostly just tahini, have this melt in your mouth texture and unique flavor profile. The flavor can be intriguing and you need to try it!.
These Cookies need 1 Bowl, 8 Ingredients, No nuts, No gluten or grains or oil and are Melt in your mouth chocolatey and surprising. Everyone who tried these commented about not knowing what that flavor was but could not stop eating them! Let me know if you can stop:)
More Cookies to bake this holiday season
- Cinnamon Roll Cookies.
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Cardamom Snikerdoodles. GF option
- Peanut butter Pecan Cookies
- Paleo Chocolate Chip Cookies. GF
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies GF option
What to expect from these double chocolate tahini cookies? These are not your regular chocolate cookies. I know this because hubbs came home, saw them, picked one up to take a big bite, then you should have seen his face. Then he looked at the cookie as if to ask what the heck is going on. But the texture was too good, so he took another bite, then another and then he was like what are these! I love the damn texture, so melt in the mouth! And the bitter flavor is growing on me. Soon the batch was all gone before I could even explain.
These are like peanut butter cookies which are just peanut butter and sweetener. If you dislike peanut butter, you might not like pb cookies. Similarly, you might find the mellow tahini flavor intrusive here. Its a balanced tahini chocolate flavor. You can use tahini + nut butter for less tahini profile. The added coconut and a sprinkle of salt on top (thank you Lucy!) helps reduce the flavor too.
Chocolate Tahini Cookies Grainfree Oilfree Nutfree
Ingredients
- 1/2 cup tahini, stirred
- 1/3 cup coconut sugar, or other fine sugar of choice
- 1/2 tsp vanilla extract
- 2 tbsp non dairy milk, room temperature
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp coconut flour, (see notes for subs)
- 1 tbsp tapioca starch, or other starch
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350 deg F (180 C). Line a baking sheet with parchment. Mix the tahini, sugar, vanilla, non-dairy milk until well combined. Do not over mix as the tahini will seize into a stiff mixture.
- Add the rest of the ingredients and mix gently. (You can also add in 1/4 cup shredded coconut at this point). Add in the chocolate chips and fold in.
- Shape into flattened cookies on a parchment lined baking sheet. Press a few chocolate chips on the top if needed. (You can also sprinkle some maldon salt on top and press in. Salt helps reduce the bitter profile).
- Bake at 350 degrees F for 10 mins** Cool for 2 mins then remove from the baking sheet and allow to cool down completely before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, Richa! My girls switched to a school with a no nut policy, so thank you for posting these. I like to make healthy (with decent protein) cookies, to stick in their lunch boxes, so I have been perplexed with how to do this without nuts, especially since they don’t like sunflower butter. You gave me a delicious answer to my problem with this recipe! At pick up today, my girls told me today, “Those were yummy! Can we have another when we get home?”
Thank you!
yay! so glad they liked them!
I just made these & I can’t stop eating them! Delicious and easy to make!
awesome!
These look amazing wow!
thanks!
Lovely, thank you ☺
I had some Soom brand chocolate tahini leftover so I used that plus regular tahini and other slight modifications and these were some of the best “limited edition” cookies I’ve made. Thank you for all your wonderful recipes💗
yay!
These are great! I like them with the optional shredded coconut.
For the people who find the tahini a little much, consider sprinkling a little flakey sea salt like Malcom or or fleur du sel on the cookies when they are still warm out of the oven. I think Claire Ptak wrote in her Violet Bakery cookbook that reaching for an extra pinch or two of salt (instead of more sweetener) makes bitter flavours less pronounced and more pleasing. It’s a trick I use often and it works!
(But I also agree with the tip to just eat more of the cookies! 😆)
Sorry, that should be Maldon, not Malcom.
ooh good idea with the salt. and yes definitely eat more cookies 🙂
I made these with swerve brown sugar and carob powder instead of chocolate powder. Unbelievable.
awesome!
I made these yesterday, and they turned out well. I do love tahini, but the tahini flavor was a little too strong for me. I used raw tahini from the bulk section. Is there a kind or brand you would recommend? Do you think the recipe would work if I substitute half almond or other nut butter? Thanks! Love your blog and cookbooks!
these are like nut butter cookies. where they are basically nut butter and sweetener. So there willbe a tahini flavor profile. But it mellows after the first 2-3 bites to a more pleasing base with more chocolate notes. You have to eat more to like them more, if that makes sense 🙂
You can add half nutbutter and also ad some flour to reduce the overall flavor.
Any subs for the coconut flour? More tapioca, whole wheat pastry flour?
wheat or rice flour
Do you still need the tapioca if you use wheat flour instead of coconut flour?
no you dont need it. Add another tbsp flour if needed
K. Thanks!
Is the coconut flour amount correct? It seems like there needs to be more dry ingredients?
its correct. Its like a peanut butter cookie where nut butter would be the main ingredient. Tahini is more flowy, so it needs a bit of flour so the cookies can be shaped.