Double Chocolate Chip Tahini Cookies
Fudgy, rich and grain-free, with nutty tahini standing in for butter. A trending flavor with a sophisticated, slightly savory edge.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Naturally gluten free
- Makes enough for 14
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3/4 cup (190 g) tahini (well stirred)
- 1/3 cup (80 ml) pure maple syrup
- 1 large egg
- 1 tsp vanilla
- 1/3 cup (35 g) cocoa powder
- 1/2 cup (50 g) almond flour
- 1/2 tsp baking soda, pinch salt
- 1/2 cup no-sugar-added dark chocolate chunks
- Flaky salt for the tops
How to make it
Preheat oven to 350°F (175°C). Line a tray.
Whisk tahini, maple, egg and vanilla until smooth.
Stir in cocoa, almond flour, baking soda and salt to a thick dough. Fold in chocolate chunks.
Scoop 14 mounds onto the tray; top with flaky salt.
Bake 10–12 minutes until set at the edges but soft in the middle. Cool on the tray.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Double Chocolate Chip Tahini Cookies really made without refined sugar?
Yes. All the sweetness comes from pure maple syrup - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Double Chocolate Chip Tahini Cookies gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Double Chocolate Chip Tahini Cookies keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Double Chocolate Chip Tahini Cookies make?
This makes enough for 14. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Double Chocolate Chip Tahini Cookies
Fudgy, rich and grain-free, with nutty tahini standing in for butter. A trending flavor with a sophisticated, slightly savory edge.
Ingredients
- 3/4 cup (190 g) tahini (well stirred)
- 1/3 cup (80 ml) pure maple syrup
- 1 large egg
- 1 tsp vanilla
- 1/3 cup (35 g) cocoa powder
- 1/2 cup (50 g) almond flour
- 1/2 tsp baking soda, pinch salt
- 1/2 cup no-sugar-added dark chocolate chunks
- Flaky salt for the tops
Instructions
- Preheat oven to 350°F (175°C). Line a tray.
- Whisk tahini, maple, egg and vanilla until smooth.
- Stir in cocoa, almond flour, baking soda and salt to a thick dough. Fold in chocolate chunks.
- Scoop 14 mounds onto the tray; top with flaky salt.
- Bake 10–12 minutes until set at the edges but soft in the middle. Cool on the tray.
