As we made tahini cookies for the millionth time recently, we thought: Why not add some chocolate to this party? The results were much better than we imagined. Introducing: Fudge chocolate tahini cookies studded with chocolate chips! they vegan, gluten freeAnd it’s really delicious. It’s like a brownie and cookie rolled into one!
Everything you need for this? 1 bowl, 8 ingredientsand information 20 minutes. Need I say more? Let’s bake cookies!
Chocolate Tahini Cookie Ingredients
- tahini – This creamy seed butter (made with a blend of sesame seeds) has become one of our favorite sweet snack ingredients for its rich, nutty, and slightly bitter taste. It also adds moisture, replacing the butter or oil in typical cookies, keeping your cookies naturally oil-free and nutritious!
- maple syrup – The sweet, rich flavor of maple syrup pairs well with tahini, adds moisture, and maintains the natural sweetness of the cookies. If you’re looking for other options, honey or agave are worth trying!
- Almond Flour & Tapioca Flour – This combination of gluten-free and grain-free flours keeps cookies light, airy, and fluffy. If you can’t eat almonds, I recommend using cashew flour! If you don’t have nuts, you can try using a seed-based flour or a smaller amount of all-purpose or oat flour, but the texture and taste of your cookies will be different.
- cocoa powder – Yum yum yum, chocolate! There are no notes.
- baking soda & sea salt – These classic cookies will add mood and flavor.
- chocolate chips – Extra chocolate = extra flavor! If you eat the cookies warm, the chocolate chips will melt and taste especially great.
How to Make Chocolate Tahini Cookies
We are no strangers to magic. Tahini + Maple Syrup (Releases A, B, C) That’s where we start with these cookies! Whipping these two ingredients together creates a luscious, caramel-like mixture with the perfect balance of bitter and sweet.
Next, add the dry ingredients (almond flour, tapioca starch, cocoa powder, baking soda, salt) and stir until the cookie dough forms. Cookie making couldn’t be easier!
Last ingredient before scooping and baking: chocolate chips! Who doesn’t want melted chocolate in their cookies?!
Bake quickly in the oven (~10 minutes) and cool a few more times (~5 minutes) to finish your cookies!
These might just become your new favorite cookies! they:
the rich
fudge
Crispy on the outside
It’s soft on the inside
perfectly sweet
chocolate
quick and easy
& Irresistibly delicious!
This satisfactory (5g protein per serving!) Cookies are perfect for a sweet and energizing afternoon snack, celebrating Valentine’s Day, making holiday cookies, and more. They also keep well in the freezer (in dough or cookie form), so they’re great for satisfying that last-minute chocolate craving!
More Tahini-Filled Snacks
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 13 (cookie)
- 1/2 cup Tahini, has no salt and is soft and watery. (See our tahini reviews for some of 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 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup semi-sweet chocolate chips or chunks (We like Enjoy Life)
Preheat oven to 350F (176C) and line a baking sheet with parchment paper.
Combine tahini and maple syrup in a medium mixing bowl and mix well with a whisk. Next, add the almond flour, tapioca starch, cocoa powder, baking soda, and salt. Mix well using a wooden or rubber spatula. Add chocolate chips and stir to combine.
- Using a cookie scoop or tablespoon (it spreads a lot!), scoop out ~1 1/2 tablespoon portions of the dough, then roll into almost perfect balls and place 2 inches apart on baking sheets. Lightly press down on each dough ball to flatten it slightly. The recipe as written should make up to 13 cookies, and they won’t spread much, so they should all fit on a standard-sized baking sheet (adjust if you’re making a larger batch!). If you want to freeze the dough to bake in smaller batches, see the notes.
Bake in the oven for 9-12 minutes until the edges are slightly firm. Let cool for 5 minutes and enjoy!
Leftovers can be stored, covered, at room temperature for up to 3 to 4 days or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
*Nutrition information is approximate, calculated based on slightly sweet chocolate chips.
*Adapted from Easy Tahini Cookies (Vegan + GF).
clothing material: 1 cookie calorie: 202 carbohydrate: 20.9 g protein: 5.2 g province: 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 steel: 1.4 mg
