While recently making 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: fudgy chocolate tahini cookies studded with chocolate chips! They’re vegan, gluten-free, and absolutely delicious — like a brownie and cookie in one!
All you need for these? 1 bowl, 8 ingredients, and about 20 minutes. Need we say more? Let’s bake some cookies!
Chocolate Tahini Cookie Ingredients
- Tahini – this creamy seed butter (made by blending sesame seeds) has become one of our favorite ingredients to include in sweet treats due to its rich, nutty, slightly bitter flavor. It also adds moisture, replacing the butter or oil in a typical cookie, keeping these cookies naturally oil-free and rich in nutrients!
- Maple syrup – the sweet, rich flavor of maple syrup plays so well with tahini, adds moisture, and keeps these cookies naturally sweetened. If you are looking for another option, honey or agave could be worth a try!
- Almond flour & tapioca flour – this gluten-free and grain-free flour combination keeps these cookies light, airy, and fudgy. If you can’t have almonds, cashew flour would likely work well! If nut-free, you could experiment with a seed-based flour, or perhaps a lesser amount of all-purpose or oat flour, but the texture and flavor of the cookies will be different.
- Cocoa powder – yummmmm, chocolate! No notes.
- Baking soda & sea salt – these cookie classics add lift and flavor.
- Chocolate chips – extra chocolate = extra deliciousness! When the cookies are eaten warm, the chocolate chips are melty and especially wonderful.
How to Make Chocolate Tahini Cookies
We’re no strangers to the magic of tahini + maple syrup (exhibits A, B, and C), and that is exactly where we start with these cookies! When whisked together, these two ingredients create a luscious, caramel-looking mixture with the perfect bitter-sweet balance.
Next, we add the dry ingredients (almond flour, tapioca starch, cocoa powder, baking soda, and salt) and stir until the cookie dough forms. Cookie making doesn’t get much easier than that!
The final ingredient before scooping and baking: chocolate chips! Because who wouldn’t want melty bites of chocolate in their cookies?!
A quick bake in the oven (~10 minutes) and another few to cool (~5 minutes), and the cookies are all yours!
These may just become your new favorite cookies! They’re:
Rich
Fudgy
Crisp on the outside
Tender on the inside
Perfectly sweet
Chocolaty
Quick & easy
& Irresistibly delicious!
These satisfying (5 g protein per serving!) cookies are perfect for a sweet + energizing afternoon treat, Valentine’s Day celebrations, holiday cookie making, and much more. They also keep well in the freezer (as dough or cookies), so they’re great for satisfying chocolate cravings in a hurry!
More Tahini-Filled Treats
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 13 (Cookies)
- 1/2 cup tahini, unsalted and smooth/drippy (see our tahini review for our favorite brands)
- 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 chunks (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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To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. 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 tablespoon (scooped generously!) to scoop ~1 1/2 tablespoon portions of dough, then roll into near perfect balls before placing them 2 inches apart on the baking sheet. Gently press down on each dough ball to flatten them slightly. Recipe as written should make ~13 cookies and they won’t spread much, so they should all fit on a standard size baking sheet (adjust if making a larger batch!). See notes if you’d prefer freezing the dough to bake in smaller batches.
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Bake in the oven for 9-12 minutes until slightly firm on the edges. Let cool for 5 minutes, then enjoy!
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Store leftovers covered at room temperature up to 3-4 days or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
*Nutrition information is a rough estimate calculated with semisweet chocolate chips.
*Adapted from our Easy Tahini Cookies (Vegan + GF).
Serving: 1 cookie Calories: 202 Carbohydrates: 20.9 g Protein: 5.2 g Fat: 12.9 g Saturated Fat: 2.8 g Polyunsaturated Fat: 3.5 g Monounsaturated Fat: 5 g Trans Fat: 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
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