These 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 cookies
These brownie-like fudge cookies are rich in dark chocolate and have a mild nutty flavor. They're soft in the middle with just the right amount of sweetness. The creamy tahini 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.
These were inspired by my easy fudgy homemade brownies and my gluten free chocolate chip cookies. Just can't get enough chocolatey goodness!
Ingredients
- Flaxseed is used as an egg replacement. It supports digestive health and heart health. It also adds omega-3 fatty acids and fiber to your diet.
- Tahini is loaded with antioxidants, vitamins and minerals, and adds a subtle creamy, nutty flavor to the cookies.
- 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. 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.
- Raw cacao powder and dark chocolate chips makes these tahini cookies deliciously chocolatey.
- Baking soda gives the fudgy cookies a little lift.
- Fine sea salt enhances the depth and complexity of the flavors.
See recipe card for quantities.
These superfood fudgy cookies are gluten free, dairy free and vegan!
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 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.
Substitutions
- Flax egg - this 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.
- Dark chocolate chips - you can definitely use dark chocolate chunks or semi-sweet chocolate if that's what you have on hand.
Equipment
This easy recipe can be made in one large bowl and some baking trays!
Storage
Store the chocolate fudge tahini cookies in an airtight container for up to one week or freeze for up to 3 months.
PrintRecipe
Chocolate Fudge Tahini Cookies
- Total Time: 22 min
- Yield: 20-24 cookies 1x
Description
These chewy chocolate fudge tahini cookies are soft, fudgy and loaded with decadent chocolate. Easy to make and sure to satisfy your chocolate craving!
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ½ cup tahini
- ⅓ cup 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, 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 the baking sheet.
Notes
- Store the chocolate fudge tahini cookies in an airtight container for up to one week or freeze for up to 3 months.
- Careful not to overcook as it will continue to cook slightly while cooling on the baking sheet.
- Prep Time: 10 min
- Cook Time: 10-12 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 3.7 g
- Sodium: 83.8 mg
- Fat: 5 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 1.9 g
- Cholesterol: 0.1 mg
Keywords: chocolate cookie, fudge, tahini, tahini cookie
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