Chocolatey, soft and lightly sweet! That’s what these tahini chocolate chip cookies are. And there is no butter! Rich and creamy tahini paste eliminates the need for butter while also adding a nutty sesame flavor that pairs beautifully with dark chocolate. In this case, you’ll get puddles of melted dark chocolate in every bite. Plus they are naturally gluten-free, thanks to ground almonds. And what’s more they’re easy to make right in one bowl or using a food processor). These chocolate tahini cookies are the perfect snack and an absolute must try!
Here’s what you need to make these tahini chocolate chip cookies
These tahini chocolate chip cookies are made with a little more than a handful of baking staples and are so easy to make. Here’s everything you’ll need:
It’s just ground sesame seeds and a wonderful ingredient for more than just baking. It’s an absolute must try in salad dressings. My favorite is from Rapunzel (unpaid mention!).
You’ll just need 1 egg in this recipe. Feel free to use one chia egg or flax egg in place to make it vegan. Just soak 1 tablespoon of chia seeds or ground flax seeds and 3 tablespoons of water soaked for 5 minutes to replace the egg.
I love using Mascobado brown sugar in recipes because it’s an unrefined sugar. In ints place you can also use coconut sugar.
You’ll need almond meal in these cookies to keep them grain-free and gluten-free. I like to use blanched almond meal, but skin-on almond meal also works fine, as does almond flour.
Personally I love using my favourite 85% dark chocolate bar in this recipe. I recommend coarsely chopping the chocolate so that you have a mix of small and larger chunks. That gives you these melty puddles of chocolate in every bite. You can also use chocolate chips, if preferred.
Standard baking staples
Baking powder and a pinch of salt! Coarse sea salt is the way to go here. I recommend Sal tradicional do Algarve. You can either add it to the dough directly as I do, or simply sprinkle it on top before baking.
Looking for more cookie recipe inspiration?
Try one of these favourites:
- Chocolate Hazelnut Cookies
- Tahini Medjool Date Cookies (vegan)
- Vegan Chocolate Chip Cookies
- Classic Soft Chocolate Chip Cookies
Tahini Chocolate Chip Cookies (gluten-free)
Tahini chocolate chip cookies made with ground almonds, no butter, no oil and are lightly sweetened with unrefined sugar. Simple to make and absolutely delicious. Makes 12-14 cookies.
- 1 large egg
- 125 g tahini, well-stirred
- 65 g Mascobado brown sugar
- 50 g almond meal (see tips)
- 1/2 teaspoon baking powder
- 100 g dark chocolate bar (70% or higher, coarsely chopped)
- 1-2 pinches coarse sea salt
Preheat the oven to 350°F / 175°C (155°C fan-assisted) and line a baking sheet with parchment paper.
In a large bowl, use a hand mixer to combine the egg, tahini, and sugar until well incorporated. Add the almond meal, baking powder and sea salt (the mixture will be very thick and sticky). Fold in the chopped chocolate.
Scoop about 1 tablespoon of batter and roll into a ball using the palm of your hands and place it on the baking sheet. Continue with the rest of the dough, leaving space between each cookie.
Transfer to the preheated oven and bake for 9 to 10 minutes until lightly brown on top.
Let cool for 10 minutes on the baking sheet. Then transfer to a wire rack to further cool.
Once fully cooled, store in a sealed container for 2 days or in the fridge for 1 week.
- For this tahini chocolate chip cookies recipe, I use blanched ground almonds. It has a finer texture than skin-on almond meal. Either is fine. For even a finer texture, use almond flour.
- Alternatively, you can prepare these cookies using a food processor, first, add the egg, tahini, and sugar to a food processor and process until combined. Then add the almond meal, baking powder and sea salt. Process again until the mixture becomes a unified mass. Finally add the chopped chocolate and pulse to combine. The chocolate chunks will be more incorporated than with using a hand-mixer, however the result is just as delicious.
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