This post contains affiliate links. Please see our disclosure policy.
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.
I tried some limited edition Tahini chocolate bars from hotel Chocolat a couple of year’s ago and i’ve been chasing the flavour ever since. I even rang hotel themselves demanding more!!! These are it!! Made them with high quality tahini, cocoa and 80% dark callets and they are nothing short of outstanding, probably the best flavour combination for chocolate in the world. Followed the recipe exactly. Thank you very much indeed.
sounds yummy – I appreciate your excellent feedback
I was not able to form this mix into cookies, it was too wet and sticky. I tried adding 2 more tablespoons of coconut flour, and 2 tablespoons of gluten free flour, and 1 tablespoon of ground flaxseed, but still wasn’t a cookie consistency. I cook it as a brownie in a greased and lined tin for 25 minutes. Awesome. Delicious. Will make again.
That’s great that you adapted them into brownies. Thank you so much !
These are superb. I used a bit less if the sugar and my flour was chickpea flour. No tahini or chickpea flour in there, just incredible chocolate richness, texture and bliss. Brava, Richa.
Hi Richa
I just made these. My mouth was bored this afternoon and my laptop was open on your website as I had made your kidney bean peanut butter meal for lunch. (Another plate of yumminess!)
I only made these because I saw the time investment was not low and I had the ingredients on hand.
In reading through the comments, I saw one of your readers used carob, and as it’s an ingredient in my pantry which I have neglected, I decided to try that instead of the cacao. I used up half the dough, then added in dehydrated coconut to the remaining dough.
They came out perfect! Whilst I love baking your cookies, I don’t eat too many of them – I’m more of a savoury girl. I had two of these. In quick succession. That should tell you how much I liked the end product!
PS I had to add in more almond milk to get the dough to come together.
Thank you Richa. Another winner!
PPS I have both your books and have made so many recipes from them both but this lockdown has given me more time and also forced me to get creative and make good use of the ingredients I have in the pantry. I have so many Indian spices in my pantry, I could run a small restaurant from home 🙂
Last note: I had tapioca flour and decided to opt for maizena instead as you said “starch” and not “flour” in the recipe. Was that the right decision, or would tapioca flour do as well?
So quick and easy to make. And full of flavor.
Yummmm just made this. I used all purpose flour instead. I added coconut flakes and dates (in place of chocolate chips). They smelled delicious while baking and they tasted so good. Will def make again and again
I made these with coconut sugar & wholewheat flour and they were delicious!! A unique flavour from the standard chocolate cookie taste, but definitely moreish!
awesome!
These are delicious! I had a craving for cookies so I made them even though I didn’t have all the ingredients… I used brown rice flour and arrowroot rather than coconut flour and tapioca. I didn’t have any chocolate chips but they’re perfect even without. The coconut was a lovely addition too. Thank you for sharing this recipe.
I can’t describe this cookies’ taste but it is soooo good!!!
I used coconut milk and a little bit of peanut butter too. My tahini was kinda heavy/dense (I bought where I live, in Brazil. Idk how it is in other countries) so I had to add some coconut oil and I used half the amount of flour/starch that is in the recipe. I didn’t put chocolate chips but tasted awesome anyways.
Thanks for the recipe, Richa!
These are amazing (probably the best cookies I’ve ever had)! I’ve made the original ones (with less sugar) and some with peanut butter and without cocao for a party. Just tested some with hemp protein powder and they turned out great as well. The only downside is that I just can’t stop eating them!
Made these tonight after I saw them on your IG post. They are SO dangerously good. My husband and I almost ate the entire batch in one sitting!
right! awesome!