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.

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.

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Ginger Molasses-Style Honey Cookies

Coconut Macaroons (Honey)