Chocolate Chunk Tahini Cookies

3 comments
chocolate chip tahini cookies

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!

chocolate chip tahini cookies

Tahini, which is ground sesame or sesame paste, had 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!

chocolate chip tahini cookies

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

  1. Prep your batter by whisking together the wet ingredients: tahini, sugar, egg, coconut oil, and vanilla
  2. Stir in your almond flour, baking soda and salt and mix well.
  3. 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.
  4. Using a 2 tbsp cookie scoop, scoop your dough onto a parchment lined baking sheet. Top each cookie with some extra dark chocolate
  5. Bake the cookies for about 8 minutes, then let them cool and enjoy!
gluten-free cookies

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

5 from 4 votes
Course: Dessert
Servings

16

cookies
Prep time

10

minutes
Cooking time

8

minutes
Total time

18

minutes

Ingredients

  • 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. 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!

3 Comments

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