Chewy chocolate fudge tahini cookies are soft, fudgy and loaded with decadent chocolate. Easy to make and sure to satisfy your chocolate craving! These chocolate tahini cookies are also gluten free and vegan.
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Why You'll Love This Cookie Recipe
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.
Diet Friendly: These 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!
Recipe Ingredients
You'll need the following ingredients to make chewy chocolate fudge tahini cookies:
Ingredient Notes:
- Flaxseed: Is used as an egg replacement. If not vegan, a flax-egg can be replaced with egg.
- Tahini: Adds a subtle creamy, nutty flavor to the cookies, like in my energy snack and seed bars. Substitute the tahini in these chocolate chip tahini cookies with other seed butters like peanut butter, cashew butter, or almond butter.
- Pure Maple Syrup: Adds a little sweetness and a slight maple and caramel flavor.
- Coconut Sugar: Adds a little extra sweetness. No need for a whole cup coconut sugar (or brown sugar) since it's balanced with maple syrup.
- Vanilla Extract: Gives a boost to all the flavors.
- Almond Flour: Adds moisture, texture and flavor to the cookies.
- Raw Cacao Powder (or Cocoa 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 below for all ingredients and quantities.
Top Tip
The tahini should be at room temperature for easy mixing and it's the best way for blending.
How to Make Chocolate 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.
- 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
- Swap tahini for another nut butter or seed butter if that's what you have on hand.
- Make sure your tahini is at 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.
Common 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.
This easy recipe can be made in one large bowl and some baking trays!
Storage Tips
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 2 days.
- Refrigerator: For best results, store in the fridge for up to a week.
- Freezing: For longer storage, freeze the cookies in a ziplock bag or airtight container for up to 2 months. Thaw at room temperature before serving.
- Dough Storage: The cookie dough can also be frozen. Scoop the dough into balls, freeze them on a baking sheet, then transfer to an airtight container. Bake from frozen, adding an extra minute or two to the baking time.
More Gluten Free Cookie Recipes
📖 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.
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Rakya says
If I wish to use egg how many I need for this recipe
Jacqui Wilson says
Rakya, you just need 1 egg to replace the flax egg. Enjoy the cookies!
Trish says
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!