Chewy chocolate fudge tahini cookies are soft, fudgy and loaded with decadent chocolate. Easy to make and sure to satisfy your chocolate craving!
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Why I love these chocolate tahini cookies
Brownie-like fudge cookies - rich in dark chocolate and have a mild nutty flavor. Perfect if you're a tahini lover! They're soft in the middle with just the right amount of sweetness.
Healthy - the creamy tahini (also known as ground sesame seeds or sesame seed paste) is loaded with antioxidants and healthy fats. It's rich in vitamins and minerals, high in calcium, iron and B vitamins. Tahini also supports skin and bone health with collagen building zinc for glowing skin, and vitamins A and E which help prevent the visible signs of aging. I like to use organic tahini when I find it.
Diet friendly - these superfood fudgy cookies are gluten-free, dairy free and vegan! An easy recipe that will become one of your favorite desserts. And no need for a stand mixer.
These were inspired by my easy fudgy homemade brownies my gluten free chocolate chip cookies and my matcha dark chocolate mint cups. Just can't get enough chocolatey goodness!
Key Ingredients and substitutions
- Flaxseed - is used as an egg replacement. It supports digestive health and heart health. It also adds omega-3 fatty acids and dietary fiber to your diet. Flax-egg can be replaced with egg but then it wouldn't be vegan, and you'd be missing out on the fiber and omega-3 benefits of flaxseed.
- Tahini - is loaded with antioxidants, vitamins and minerals, and adds a subtle creamy, nutty flavor to the cookies. Substitute the tahini in these chocolate chip tahini cookies with other seed butters like peanut butter, cashew butter, or almond butter if that's what's in your pantry, though the main ingredient is tahini! Also try my Energy Snack Seed Bars with Tahini.
- Pure maple syrup - adds a little sweetness and a slight maple and caramel flavor.
- Coconut sugar - adds a little extra sweetness if that's your thing. No need for a whole cup coconut sugar (or brown sugar), I often prefer to leave it out.
- Vanilla extract - gives a boost to all the flavors.
- Almond flour - is high in healthy fats, protein and fiber. I have not tested this recipe with oat flour, gluten free all purpose flour or any gluten free flour mixture.
- Raw cacao powder and dark chocolate chips - makes these tahini cookies deliciously chocolatey. Swap the chips for dark chocolate chunks or semi-sweet chocolate in this cookie recipe like in my pumpkin cookies with chocolate chunks.
- Baking soda - gives the fudgy cookies a little lift.
- Fine sea salt - enhances the depth and complexity of the flavors.
See recipe card for all ingredients and quantities.
Pro tip: best way is to start with tahini (sesame paste) at room temperature for easy mixing.
How to make tahini cookies
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. You may need two baking sheets.
- Prepare flax-egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water in a small bowl. Let set for 10 minutes.
- In a large mixing bowl add flax egg, tahini, pure maple syrup, coconut sugar (optional) and vanilla extract. Add almond flour, cacao powder, baking soda and sea salt. Mix well to combine. Pour chocolate chips into center of batter and fold into dough.
These superfood fudgy cookies are gluten free, dairy free and vegan!
- Scoop and drop heaping tablespoons of cookie dough batter onto a lined cookie sheet. The batter will be too soft to form a dough ball.
- Bake for 10-12 minutes. Allow to cool on th baking sheet before transferring to cooling rack.
Expert tips and varitations
- Swap tahini for another nut butter or seed butter if that's what you have on hand.
- If the tahini was refrigerated, bring to room temperature for easy mixing and combining.
- A tablespoon of strong coffee added to the dough will intensify the chocolate tahini fudge flavor.
- Store the chocolate fudge tahini cookies in an airtight container for up to one week or freeze for up to 3 months.
Frequently asked questions
A popular ingredient in Middle Eastern cooking, tahini comes from hulled ground sesame seeds made into a paste. It's mildly nutty with a creamy texture and savory taste. Often used in dips, sauces and dressings, tahini sesame seed paste can also replace nut or seed butters in many baking recipes.
You can substitute any nut butter or seed butter for tahini but you will be changing the taste of the cookie. The closest in mild richness is almond butter and cashew butter but you will be losing the savory depth of tahini if you swap it out.
Tahini is rich in protein, calcium, iron, phosphorus, magnesium, zinc and B vitamins. It helps decrease inflammation, supports bone and skin health, and contributes to heart health. It does contain fat but this is mainly mono and poly unsaturated fats which is beneficial for heart health and overall well-being.
This easy recipe can be made in one large bowl and some baking trays!
More recipes to try
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Recipe
Chocolate Fudge Tahini Cookies
Equipment
- 1 large baking sheet lined with parchment paper
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ½ cup tahini
- ⅓ cup pure maple syrup
- 2 tablespoons coconut sugar (optional)
- 1 teaspoon vanilla extract
- ⅔ cup almond flour
- 6 tablespoons raw cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with unbleached parchment paper. You may need two baking sheets depending on the size you have available.
- Prepare your flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Let set for 10 minutes.
- In a large bowl, mix together the flax egg, tahini, pure maple syrup, coconut sugar (optional), and vanilla extract.
- Add in the almond flour, cacao powder, baking soda and sea salt. Mix well to combine. Fold in the chocolate chips.
- Drop heaping tablespoons of batter onto a lined baking sheet.
- Bake for 10-12 minutes. Allow to cool on baking sheet.
Trish
These are so good! Super chocolatey!! I baked for 9 minutes so they wouldn't overcook on the baking sheet. Another minute would have been fine. They were perfect!