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chocolate fudge tahini cookies stacked with a bite out of the top cookie

Chocolate Fudge Tahini Cookies

  • Author: Jacqui
  • Total Time: 22 min
  • Yield: 20-24 cookies 1x


These chewy chocolate fudge tahini cookies are soft, fudgy and loaded with decadent chocolate. Easy to make and sure to satisfy your chocolate craving!


  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 2 tablespoons coconut sugar (optional)
  • 1 teaspoon vanilla extract
  • 2/3 cup almond flour
  • 6 tablespoons raw cacao powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dark chocolate chips


  1. 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.
  2. Prepare your flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Let set for 10 minutes.
  3. In a large bowl, mix together the flax egg, tahini, maple syrup, coconut sugar (optional), and vanilla extract.
  4. Add in the almond flour, cacao powder, baking soda and sea salt. Mix well to combine. Fold in the chocolate chips.
  5. Drop heaping tablespoons of batter onto a lined baking sheet. 
  6. Bake for 10-12 minutes. Allow to cool on the baking sheet.


  • 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


  • 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