These cookies have irresistible roasted tahini aroma with little pieces of chocolate peaking through- perfect for any tahini lover. Plus they’re vegan, gluten free, dairy free & oil free without the compromise in taste or texture! 

Cookies are hands down my FAVOURITE dessert and treat. Something about the way cookies look, taste, and feel is just so satisfying. I have made this recipe at least ten times since testing it over six times because I was trying to make what I look for in cookies.

My ideal cookies are:

  • Crispy on the outside
  • Chewy on the inside
  • Not overloaded with chocolate chips so I can actually taste the cookie
  • Light
  • Not gushing with oil
  • Dunk-able in milk

I think these cookies cover each point. I can honestly eat the whole batch in one go because of how light they are! Which is perfect because it’s exam period right now which means my brain is like “snacks, treats, sweets, dessert”.

Also, I have been OBSESSED with tahini and sesame seeds lately. I’ve tried so many different kinds (raw vs roasted vs white vs black) & brands. I personally love the ones you can find at the asian grocery stores because they have a much more deep and aromatic tahini flavour. If you’ve tried tahini before and didn’t like it, I highly recommend trying different brands because they honestly can taste really different. Of course, if you still don’t like tahini, feel free to use any other nut or seed butter, they work great too!

Why you should whip up these delicious cookies:

  1. SO easy to make
  2. Total time is less than 30 minutes
  3. Simple ingredients that you probably already have in your pantry

AND these cookies are:

  • Vegan
  • Dairy free
  • Gluten free
  • Oil free
  • Nut free = all these free’s in my book = healthy (heh)
  • Crispy on the outside
  • Chewy on the inside
  • Have little bits of CHOCOLATE in them… need I say more?

If you make these cookies, please share it and let me know what you think by tagging me on Instagram @okonomikitchen, I love seeing all of your tasty recreations!

Print
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Chocolate Chip Tahini Cookies


Ingredients

Units Scale
  • 1 tbsp flax meal + 3 tbsp aquafaba (or water) mixed for 5 minutes
  • 1/2 cup tahini
  • 1/3 cup + 1 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp vanilla
  • 3/4 cup + 2 tbsp almond flour (100g)
  • 1/4 cup oat flour (30g)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 180c
  2. Mix in the tahini, maple syrup, coconut sugar, vanilla & flax egg in a bowl until a smooth consistency
  3. Add in your almond flour, oat flour, baking soda, baking powder and mix.
  4. Fold in your chocolate chips
  5. Add a 1-2 tbsp of dough onto a lined baking tray.
  6. Place them into the oven for 12-15 minutes. The longer the baking time, the more crisp the cookies will come out.
  7. Let them cool & enjoy with almond milk!

Notes

  • Total time: 20 minutes
  • Makes 10-12 cookies
  • These are tahini cookies, but I’ve made them with different nut butters too and work great!
Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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12 Comments

  1. These were really yummy although I made a couple changes – I used black sesame paste instead of tahini and swapped the flax egg for a real egg. I also topped the cookies with toasted white and black sesame seeds for extra sesame flavor and they smelled so nutty coming out of the oven! The only thing that was off was that the cookies ended up a little cakey but it could have been the egg, and it’s likely a me problem because this often happens when I bake cookies.

    Otherwise, the cookies turned out great! The inside texture was chewy and moist and the black sesame flavor really shone. I also love how these cookies are oil free (besides the sesame paste) and do not come out greasy at all!

  2. I really liked this cookie. One thing that I wanted to improve is its texture. For some reason, it came out to be so crumbly. Do you happen to know what could cause that? I will give it another try, because I really liked that nutty taste.

  3. Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  4. This cookie is sooo yummy! Reminds me of toasted sesame candy and cookie combined. I used the tahini from thrive market-perfect sesame toastiness.
    Like Lisa said the cookie is crispy on outside with perfect chewiness on the inside. Rich enough you dont eat all the cookies in one sitting. Looking forward to making this recipe for others.

  5. I wasn’t sure about the tahini as I’ve never used it for baking before. I loved it. The chewiness was unreal. And it took less than 10minutes to put the ingredients together, mess free. If you are looking for a pantry recipe this is it 👌

  6. these were so soft and chewy!! I love that these are made from simple and wholesome ingredients. and that they’re oil free!! you can definitely taste the tahini, but I love that extra nutty taste!

  7. Hi, the ingredients for these cookies are wrong, aren’t they? Can you please check and try to modify them if you have time? I’d love to give them a try!

    1. 1/2 cup of tahini! So strange that the main ingredient disappeared– I remember it being there when I published it years ago. Updated!

  8. I made these and they turned out really good. I didn’t bother to flatten them I just put them as spoonfuls out on a cookie sheet and I ended up cooking them about 16 minutes total. I swapped out brown sugar for the coconut sugar. I really like the way these taste. I’ll definitely make these again.