While recently making our tahini cookies for what seemed like the millionth time, we thought: Why not add chocolate to this party? The result was even better than we imagined. Introducing: Chocolate Tahini Cookies Filled with Chocolate Chips! they are vegan, gluten freeand absolutely delicious, like a brownie and a cookie in one!
Everything you need for these? 1 bowl, 8 ingredientsand about 20 minutes. Do we need to say more? Let’s bake some cookies!
Chocolate and tahini cookie ingredients
- tahini – this creamy seed butter (made by blending sesame seeds) has become one of our favorite ingredients to include in candy because of its rich, nutty and slightly bitter flavor. It also adds moisture, replacing butter or oil in a typical cookie, keeping these cookies naturally oil-free and nutrient-dense!
- Maple syrup – the sweet, rich flavor of maple syrup pairs great with tahini, adding moisture and keeping these cookies naturally sweetened. If you’re looking for another option, honey or agave might be worth trying!
- Almond flour and tapioca flour – this combination of gluten-free and grain-free flour keeps these cookies light, airy and fluffy. If you can’t eat almonds, cashew flour will probably work just fine! If you don’t have nuts, you can experiment with seed-based flour, or perhaps a smaller amount of all-purpose or oat flour, but the texture and flavor of the cookies will be different.
- cocoa powder – mmmmmmm, chocolate! No notes.
- Baking soda and sea salt – these classic cookies add lift and flavor.
- chocolate chips – extra chocolate = extra deliciousness! When the cookies are eaten warm, the chocolate chips melt and are especially wonderful.
How to make tahini chocolate cookies
We are no strangers to the magic of tahini + maple syrup (appendixes A, B and C), and that’s exactly where we start with these cookies! When mixed together, these two ingredients create a delicious candy-like mixture with the perfect balance of bitter and sweet.
Next, we add the dry ingredients (almond flour, tapioca starch, cocoa powder, baking soda and salt) and stir until the cookie dough is formed. Making cookies doesn’t get any easier than that!
The final ingredient before you take it out and bake it: chocolate chips! Because who wouldn’t want melted chocolate chunks in their cookies?
A quick bake in the oven (~10 minutes) and a few more to cool (~5 minutes), and the cookies are all yours!
These may become your new favorite cookies! They are:
Rich
sweet
Crispy on the outside
tender inside
Perfectly sweet
chocolatey
Quick and easy
& Irresistibly delicious!
These satisfactory (5 g of protein per serving!) Cookies are perfect for a sweet and energizing snack, Valentine’s Day celebrations, holiday cookie making, and so much more. They also keep well in the freezer (like dough or cookies), so they’re great for satisfying your chocolate cravings quickly.
More Tahini-Filled Delights
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 13 (Cookies)
- 1/2 cup tahini, unsalted and smooth/drippy (check out 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 teaspoonful baking soda
- 1/2 teaspoonful sea ​​salt
- 1/2 cup semisweet chocolate chips or pieces (we like to 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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In a medium bowl, add the tahini and maple syrup and use a whisk to combine well. Then 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 (generously!) to scoop out ~1 1/2 tablespoon dollops of dough, then shape them into almost perfect balls before placing them 2 inches apart on the baking sheet. Gently press each dough ball to flatten them slightly. The 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 prefer to freeze the dough to bake in smaller batches.
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Bake in the oven for 9-12 minutes until slightly firm around the edges. Let it cool for 5 minutes and then enjoy!
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Store leftovers, 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 the best texture.
*Nutrition information is a rough estimate calculated using semisweet chocolate chips.
*Adapted from our Easy Tahini Cookies (Vegan + GF).
Service: 1 cookie Calories: 202 Carbohydrates: 20.9 gram Protein: 5.2 gram Fat: 12.9 gram Saturated fats: 2.8 gram Polyunsaturated fats: 3.5 gram Monounsaturated fats: 5 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 147 mg Potassium: 200 mg Fiber: 3.3 gram Sugar: 11.3 gram Vitamin A: 0 UI Vitamin C: 0 mg Calcium: 49 mg Iron: 1.4 mg
