Chewy chocolate-tahini cookies

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The combination of chocolate and tahini might seem like a strange pairing but, trust me, it’s a match made in heaven. This unlikely duo creates a rich, chocolatey flavour profile not unlike that of classic peanut butter and chocolate. However, the tahini adds a slightly more complex flavour, adding both a nuttiness and bitter quality that pairs well with the decadent sweetness of the cocoa and maple syrup. The cookies themselves are chewy in the centre but as they cool, the edges become slightly crunchy.  

 

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Chewy chocolate-tahini cookies

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5 from 1 review

Ingredients

Makes 30 cookies

1/2 cup tahini

1/2 cup maple syrup

1 egg

1 tsp vanilla extract

3/4 cup almond flour

1/2 cup cocoa powder

1/4 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup semi-sweet chocolate chips

1/4 cup sesame seeds

Instructions

  1. Mix together the tahini, maple syrup, egg and vanilla until well combined. 

  2. Add in the almond flour, cocoa, sugar, baking powder, baking soda, salt and chocolate chips and stir until well incorporated.

  3. Cover the bowl and chill in the refrigerator for at least 1 hour, or until you are ready to bake the cookies.

  4. Line two baking sheets with parchment paper and preheat oven to 350F.

  5. Scoop about a tablespoon size of batter into the palm of your hand and roll loosely to form a ball (the dough will be sticky so wet your hands slightly to make working with the dough easier). Dip the ball in sesame seeds and place on prepared baking sheet, sesame-side up. Continue with remaining dough.

  6. Bake cookies for 12 minutes, then remove from oven and cool on a rack. 

  7. Once cool, store in an airtight container.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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7 Comments

  1. R Petrick

    Any possible sub for the maple syrup?

    Reply
    • Andrea Buckett

      you could try honey. But without testing it, I can’t say for certain.

      Reply
  2. Andee

    Can any other flour be substituted? I want to use up the tahini but if I need to use almond flour then I have that hanging around Thanks

    Reply
    • Andrea Buckett

      I would suggest heading to your local bulk store and buying just what you need for this. I haven’t tested this recipe with any other flour so I am hesitant to say APflour would work.

      Reply
  3. Reb

    Made these this weekend- wonderful texture, bold flavor. Very different than any cookie I have made before. Will be making again!






    Reply
    • Andrea Buckett

      So nice to hear it. Yes they are one of my favourite cookies. Glad you loved them too.

      Reply
  4. Mindy Conner

    These cookies were a big hit at our house. Am making them a second time just a week later.

    Reply

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