Jan 12, 2019

Chocolate Tahini Cookies ~ Vegan, Gluten-free, Oil-free


Another cookie recipe! Yay!!! I’ve been wanting to make these for the longest time. I tried one batch that I wasn’t happy with so this was my second attempt and boy, are they good. Chocolate and tahini? You bet! Possibly better than peanut butter and jelly. They seem to really complement each other, resulting in a deep, rich, complex flavor. These gems are not too sweet, and so pillowy soft, it’s like eating a cloud. Heaven in every bite. 🙂 

Tahini (sesame seeds) should be labeled a superfood in my humble opinion. Why? There’s tons of info out there about its health benefits. Here are just some:

  • Rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  • Good source of Methionine, which aids in liver detoxification.
  • One of the best sources of calcium out there.
  • High in vitamin E and vitamins B1, B2, B3, B5 and B15.
  • Helps to promote healthy cell growth.
  • Prevents anemia.
  • Can help balance hormones.
  • Helps to maintain healthy skin and muscle tone.
  • Can help to regulate blood pressure.
  • Easy for to digest because of its high alkaline mineral content.
  • High in healthy fats and amino acids.

Ideally a food processor should be used to combine the ingredients for these cookies, but I’m sure if you did it by hand, the result would still be fine. I do hope you will try these nutritious bundles of goodness!

Healthy trails,






Chocolate Tahini Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: about 20 cookies

Light as a cloud and filled with flavor, these cookies will satisfy!


  • 1 cup tightly packed, blanched almond flour
  • 1/2 cup rice flour
  • 1/4 cup cocoa powder
  • 1 TBS tapioca starch
  • 1 tsp vanilla powder (or sub vanilla extract in the wet ingredients)
  • 1/4 tsp baking soda
  • pinch salt
  • ~wet
  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1 flax egg (1 TBS ground flax + 3 TBS water)
  • topping
  • 1 TBS sesame seeds


  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Mix the flax meal and water together and set aside.
  4. Mix all dry ingredients together in a food processor.
  5. Gently all wet ingredients together, including the flax egg.
  6. With the food processor running on low, add the wet ingredients to the dry in a steady stream.
  7. The mixture should come together quite quickly, resulting in a sticky dough. Let it rest a few minutes to give the cocoa powder time to absorb some of the liquid.
  8. Scoop out about 2 TBS of dough for each cookie. I used a small ice cream scoop, which makes things very easy and results in even sizes!
  9. Press each dough ball down slightly and then top with a bit of sesame seeds, patting them down slightly into the dough.
  10. Bake for 10 minutes.
  11. Let cool COMPLETELY before handling. They are fragile when hot.
  12. Enjoy!
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