The combination of chocolate and tahini might seem unexpected, but trust me—it’s a match made in heaven! The tahini adds nutty depth and slight bitterness, balancing the sweet richness of cocoa and maple syrup. These cookies have a chewy center with crisp edges as they cool, making them absolutely irresistible.
Ingredients
Makes: 30 cookies
Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 12 minutes
Total Time: 1 hour 22 minutes
Wet Ingredients
- ½ cup tahini
- ½ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup almond flour
- ½ cup cocoa powder
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-ins & Topping
- ½ cup semi-sweet chocolate chips
- ¼ cup sesame seeds
How to Make Chewy Chocolate-Tahini Cookies
Step 1: Mix the Wet Ingredients
- In a mixing bowl, whisk together the tahini, maple syrup, egg, and vanilla extract until well combined.
Step 2: Add the Dry Ingredients
- Add the almond flour, cocoa powder, sugar, baking powder, baking soda, and salt to the wet ingredients. Stir until fully incorporated.
- Fold in the chocolate chips until evenly distributed.
Step 3: Chill the Dough
- Cover the bowl and chill in the refrigerator for at least 1 hour (or until ready to bake). Chilling helps the cookies hold their shape while baking.
Step 4: Shape the Cookies
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop 1 tablespoon of dough into your palm and roll loosely into a ball. (Tip: Wet your hands slightly to prevent sticking.)
- Dip the top of each dough ball in sesame seeds and place on the prepared baking sheet, sesame-side up. Repeat with the remaining dough.
Step 5: Bake & Cool
- Bake for 12 minutes until the edges are set but the center remains soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 6: Store & Enjoy!
- Once completely cool, store cookies in an airtight container at room temperature.
Tips & Variations
- Nut-Free Option: Replace almond flour with oat flour or a 1:1 gluten-free flour blend.
- Extra Chocolatey: Swap semi-sweet chocolate chips for dark chocolate chunks.
- Crispier Texture: Bake for 1-2 minutes longer for a crispier edge.
- Sesame Boost: Use black sesame seeds for extra visual contrast and nutty flavor.
- Vegan Adaptation: Replace the egg with 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water).
FAQ
Why chill the dough?
Chilling prevents the cookies from spreading too much while baking, resulting in thicker, chewier cookies.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, adding 1-2 extra minutes.
How long do these cookies stay fresh?
Stored in an airtight container, they stay fresh for up to 5 days at room temperature or 2 weeks in the fridge.
These Chewy Chocolate-Tahini Cookies are rich, nutty, and deeply chocolatey, with crunchy sesame seeds on top for the perfect texture contrast. Whether you’re a tahini lover or a chocolate addict, these cookies are a must-try!
Chewy chocolate-tahini cookies
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
Mix together the tahini, maple syrup, egg and vanilla until well combined.
Add in the almond flour, cocoa, sugar, baking powder, baking soda, salt and chocolate chips and stir until well incorporated.
Cover the bowl and chill in the refrigerator for at least 1 hour, or until you are ready to bake the cookies.
Line two baking sheets with parchment paper and preheat oven to 350F.
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.
Bake cookies for 12 minutes, then remove from oven and cool on a rack.
Once cool, store in an airtight container.
Any possible sub for the maple syrup?
you could try honey. But without testing it, I can’t say for certain.
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
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.
Made these this weekend- wonderful texture, bold flavor. Very different than any cookie I have made before. Will be making again!
So nice to hear it. Yes they are one of my favourite cookies. Glad you loved them too.
I’ve had these on my “to bake” list for ages and finally got a chance today. Sooo delicious. I may try omitting the white sugar next time and see if I miss it, only because we’re trying to really reduce the amount of refined sugar in our diet. Thank you for this! Can’t wait to receive your cookbook!!!
These cookies were a big hit at our house. Am making them a second time just a week later.
Sounds good!! Can they be frozen?
Yes they can.
Just made my first batch! Delicious!!
Can they be premade and frozen?
Yes they can, absolutely.
Love the taste profile! Do you think it would be okay baked as a brownie sheet pan? Working with the dough is the hardest part for me
Delicious. Not too sweet, a touch savory even. I finished mine off with a sprinkle of salt. Definitely needs the chill time. But they don’t spread too much. Nice “brookie” type texture
I have been searching for this recipe after making it – these are amazing