Chocolate Tahini Cookies Grainfree Oilfree Nutfree
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Cooling time
10 mins
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Total Time
15 mins
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Servings
10 cookies
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Calories
123 kcal
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Course
Dessert
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Cuisine
Fusion, Vegan, gluten-free
Chocolate Tahini Cookies Grainfree Oilfree Nutfree
Description
The Chocolate Tahini Cookies blend tahini with cocoa powder and coconut sugar to create a dense, chocolatey cookie that avoids grains, oils, and nuts. Mixed with coconut flour, tapioca starch, and a touch of baking powder and salt, the dough forms a stiff batter that’s shaped into flattened rounds. Baking for about 10 minutes produces cookies that are soft and tender in the center, with edges that crisp up if baked slightly longer or made thinner. Mini chocolate chips add texture and richness, and an optional sprinkle of Maldon salt on top can help soften tahini's bitterness.
These cookies are suitable for special dietary needs that exclude common allergens without sacrificing the indulgence expected from chocolate baked goods. Cooling fully after baking helps the cookies set and prevents crumbling. Variations include adding shredded coconut for extra texture or substituting gluten-containing flours if dietary restrictions allow.
Baking time adjustments allow personal control over texture from chewy to crisper styles, making the cookies adaptable to preference.
Ingredients
- 1/2 cup tahini stirred
- 1/3 cup coconut sugar or other fine sugar of choice
- 1/2 tsp vanilla extract
- 2 tbsp non-dairy milk room temperature
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp coconut flour (see notes for subs)
- 1 tbsp tapioca starch or other starch
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350 deg F (180 C). Line a baking sheet with parchment. Mix the tahini, sugar, vanilla, non-dairy milk until well combined. Do not over mix as the tahini will seize into a stiff mixture.
- Add the rest of the ingredients and mix gently. (You can also add in 1/4 cup shredded coconut at this point). Add in the chocolate chips and fold in.
- Shape into flattened cookies on a parchment lined baking sheet. Press a few chocolate chips on the top if needed. (You can also sprinkle some maldon salt on top and press in. Salt helps reduce the bitter profile).
- Bake at 350 degrees F for 10 mins** Cool for 2 mins then remove from the baking sheet and allow to cool down completely before serving.
Notes
- Baking time influences texture: longer for crispier cookies, shorter for softer ones.
- Coconut flour and tapioca starch can be substituted with 3-4 tablespoons of all-purpose or wheat flour if gluten is acceptable.
- Maintaining cookie thickness affects the final texture: thicker cookies yield a shortbread-like feel, thinner cookies turn crispier.
- Nutrition information applies per individual cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2.5g | 5% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 82mg | 3% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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