The BEST and gooiest chocolate chunk tahini cookies are here! These delicious cookies are gluten-free, filled with pools of dark chocolate, and have a subtle tahini flavor that’s unbeatable.
Made with less than 10-ingredients, all which happen to be kosher for passover!
Tahini, which is ground sesame or sesame paste, has a delicious earthy and nutty flavor. It can be used in sauces, dips, and even baked goods- like these chocolate chip tahini blondies.
Lately I’ve been obsessed with all things tahini. It’s super versatile, and adds so much flavor to both sweet and savory dishes.
I based this recipe off of my original almond flour chocolate chip cookies, which to this day remains the #1 recipe on my blog!
What you’ll need to make tahini chocolate chunk cookies:
- almond flour- this is the almond flour I tend to use most. I love that it’s super fine, and doesn’t leave a grainy texture in baked goods
- tahini- you can find tahini in most large grocery stores in the nut butter or ethnic sections, but I always stock up on my tahini from amazon when i’m running low!
- coconut sugar
- coconut oil- using a refined coconut oil will leave no coconut flavor at all, so be sure to opt for that if you don’t love a strong coconut taste
- egg
- vanilla extract
- baking soda
- salt
- dark chocolate- I highly suggest using a good quality dark chocolate bar over chunks. Slicing the bar into slivers will help create those big pools of chocolate
The best part about this recipe is that the dough doesn’t need to be chilled. You prep your batter, scoop out your dough, and bake them for just 8 minutes to get that perfect, gooey center.
How to make chocolate chunk tahini cookies
- Prep your batter by whisking together the wet ingredients: tahini, sugar, egg, coconut oil, and vanilla
- Stir in your almond flour, baking soda and salt and mix well.
- Chop up your dark chocolate bar by cutting it with a large knife. Fold in the chocolate to the batter, reserving some to top off your cookies.
- Using a 2 tbsp cookie scoop, scoop your dough onto a parchment lined baking sheet. Top each cookie with some extra dark chocolate
- Bake the cookies for about 8 minutes, then let them cool and enjoy!
These cookies are seriously addicting, you guys are going to love them! Be sure to tag me on Instagram if you try them 🙂
More tahini recipes you may like:
Roasted Cabbage with Maple Tahini
Tahini Pasta Stir-Fry
Tahini Coffee Smoothie
Kale Tahini Caesar Salad with Chickpea Croutons
Chocolate Chunk Tahini Cookies
Course: Dessert16
cookies10
minutes8
minutes18
minutesIngredients
2 cups almond flour
1/3 cup creamy tahini (sesame paste)
2 tbsp soft coconut oil, use refined for a neutral taste
3/4 cup coconut sugar
1 egg, at room temp
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
3.5 oz bar of dark chocolate, 60-70% cocoa
Sea salt to top
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together the egg, sugar, tahini, coconut oil and vanilla extract.
- Fold in the almond flour, baking soda and salt and mix well until the dough is evenly mixed.
- Cut your bar of chocolate into pieces using a large knife. Fold in 3/4 of the chocolate to the cookie dough, and reserve some pieces to top off your cookies.
- Line a large baking sheet with parchment paper. Scoop 2 tbsp worth of dough onto the sheet, lining them about 1″ apart from one another. If using a cookie scooper, I like to roll the dough in my hands to smoothen out the texture after scooping. Top each round with some extra chocolate.
- Bake for 8 minutes for an underdone texture (as pictured), and 10 minutes for a little more well done. Remove the tray from the oven, tap the pan on the counter lightly to flatten and let them cool for 10-15 minutes. Top with flakey sea salt.
Optional step: to round your cookies edges if they’re uneven, you can take a small glass cup, flip it over the cookies while they’re still hot, and swirl the cookie around 1-2 times. - Store leftovers in an air tight container for up to 1 week, or freeze for up to 3 months.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
Do you use raw tahini or roasted tahini for these cookies? I’m about to make them right now and I have both types of tahini. Trying to guess which one would be best/which one you used for this recipe.
I use raw tahini! I think either one would be good in this recipe
Perfect. Thank you!!
Mine came out with too much flour. How did I go wrong?
Hey Megan, so sorry that happened! I’m not sure if this was what occurred, but when measuring flour make sure the cup isn’t tightly packed with flour as that will change the texture. I usually like to fluff the bag up and lightly scoop it out in the measuring cup, or spoon the flour into the measuring cup
The best
Love these!! Everything about them… Saturday repeat recipe!
So glad you enjoyed them!!
Every tested this with a flax egg?
I haven’t! but I think it should work well 🙂
How many calories are in one cookie?
I don’t calculate calories, I’m sorry!
This recipe is AMAZING!!! I made these but with 2 tbsp of grass fed butter instead of coconut oil and some of the best cookies EVER!!!! I’ve been gluten free for 2 years and these don’t taste gluten free , better than a traditional chocolate chip cookie. I am often disappointed with most gluten free recipes turning out dry but was not the case with these cookies. The Flavors in this recipe are perfectly balanced and just divine. THank you so much , I can’t wait to make these many many times more! ❤️
Thank you so much Samantha! I’m so glad you enjoyed them 🙂
Sooo glad I saw these on Instagram because the texture is everything I look for in a cookie. They’re so doughy inside! My tahini was very drippy so I only used 1 tbsp coconut oil, half the amount of chocolate, and made 12 cookies because I knew if I made them any smaller I’d eat 2 at a time haha. I have made other tahini cookie recipes in the past and none compare to these.
Thank you so much for your kind review, Molly! I’m so happy to hear you enjoyed them ❤️