These are amazing double chocolate tahini cookies that are rich in chocolate flavour and so easy to make. They contain only a few ingredients, including almond flour, honey, tahini, chocolate chunks and cocoa powder. The added cinnamon and salt highlight the flavour and the leavening agents give a perfect texture.
Baking with tahini is a beautiful thing! The tahini acts as the fat, so no need for butter, oil or shortening. At the same time, it provides a nutty and complex flavour that I just love. It is also pretty nutritious, made from ground up and toasted sesame seeds which is high in fiber and protein.
Why I love this recipe, and why it works
Let’s get one thing straight – the main reason that I love these double chocolate tahini cookies is because they are delicious! The rich chocolate flavour, the sweetness from the honey, and the nutty, earthy flavour of the tahini are just amazing.
Another reason I bake these cookies often however is because they respond to so many dietary restrictions. These cookies are dairy-free (if you use dairy-free chocolate chips), gluten-free, refined sugar-free and peanut-free. By all accounts, they are a healthy sweet option, and it is really great to have some more nutritious desserts in your repertoire of recipes. You can tuck this recipe right next to those for peanut butter date bars and tahini honey cookies.
I have tested this recipe over and over, to make sure that I came up with ingredients and amounts which work. These cookies are fail-proof; perfectly sweet, a great texture, and the batter comes together so well that shaping these cookies is so easy.
The ingredients used to make this recipe are readily available and pretty healthy, making these cookies a great treat you don’t have to feel guilty about eating! (Actually, you shouldn’t feel guilty about eating any treat! You deserve it!)
Almond flour – These cookies are gluten-free because the only flour which is used is almond flour. I love to use almond flour in my baking; it has a great flavour and texture. Almond flour is made by blanching almonds, removing the skin and then grinding them into a fine flour.
Cocoa powder – To offer a double dose of chocolate in these cookies, I use cocoa powder. This unsweetened chocolate products adds a depth of chocolate flavour to baked goods and beverages. It is made by removing the cocoa butter from the cocoa beans during processing, after which the leftover dried solids get ground up to create cocoa powder.
Tahini – Similar to peanut butter in some ways, tahini is made by grinding up sesame seeds. In these cookies, tahini is used in place of any other fat.
Honey – A natural and flavourful sweetener, I like to use either Greek or locally sourced honey.
Egg – As in all baking recipes, unless otherwise indicated, large egg is used to help bind the cookies together.
Chocolate chips or chunks – I use dark chocolate chips or chunks, or a combination of the two, in this recipe. I also keep them dairy free in order to have these double chocolate tahini cookies be perfect for anyone who does not consume dairy.
Baking powder and baking soda – Using both of these leavening agents allows them to work together to ensure that your cookies will have a lovely texture.
Cinnamon – I love to use cinnamon in baked goods, and pairing cinnamon with chocolate is a particular favourite flavour combination.
Salt – You should never underestimate the benefit of adding salt to baked goods. In this recipe I add some salt to the batter, and then sprinkle sea salt to the top of the cookies before they are baked.
How to make
It is quite easy to make double chocolate tahini cookies, and if you follow my simple instructions you will find yourself making them really often.
Preheat oven to 350 degrees Fahrenheit.
In a small bowl whisk together the dry ingredients.
In the bowl of your stand mixer fitted with the paddle attachment beat together the egg and the tahini. Beat for 5 minutes and then add honey and beat together for an additional 2 – 3 minutes. Add in the dry ingredients and mix until combined. Add the chocolate chip or chunks and mix until evenly distributed in the batter.
Using a mini ice cream scooper (or a tablespoon) scoop out 1 tablespoon worth of batter. Place on parchment lined baking sheet, leaving an inch or two between cookies (they will spread slightly). Sprinkle the top with a little bit of sea salt.
Bake in the middle rack of your oven for 10 – 12 minutes or until the bottom is slightly brown.
Allow to cool on baking sheet for 1 – 3 minutes before transferring to a cooling rack.
Use maple syrup instead of honey
If you would like to keep the sweetness, but change the flavour of your double chocolate tahini cookies, you can use maple syrup instead of honey (equal amounts).
Omit the cocoa powder
If you do not have cocoa powder, or would rather skip the double chocolate goodness, simply omit the cocoa powder. You will not need to adjust any of the other ingredients.
Baking tips and helpful hints
Stir your tahini
When you first open your jar of tahini be sure to mix it well because the oil will have separated to the top. This oil needs to be reincorporated into the tahini. My favourite way to do this is to use a hand held mixer. I insert one of the beaters or whisks into the jar of tahini and stir it that way. A word of caution…hold on tightly to your jar of tahini. If you don’t it will spin around your counter and you may end up with a mess.
Once you have stirred your tahini for the first time, keep in upside down in the refrigerator.
Shape your cookies with a mini ice cream scooper
The easiest way to shape these double chocolate tahini cookies is to use a mini ice cream scooper. I don’t press the cookies down to flatten them before baking. They do settle a bit after baking, but this happens on their own.
Watch your baking time
As with any baking you do, your oven may influence the amount of time it takes theses cookies to cook. They are done when they are slightly browned at the bottom. I suggest checking your cookies after 8 minutes, to be sure that they do not overcook.
Frequently asked questions
What is tahini?
Tahini is made by grinding hulled and slightly roasted sesame seeds until you produce a thick paste. Although it has gained in popularity in various cuisines it has its origins in the Middle East. Since it has a high oil content, it should be refrigerated when opened. Also, similar to all natural nut butters, the oil separates to the top. Before using be sure to mix the tahini well in order to incorporate the oil throughout the spread.
Can you substitute tahini for butter in recipes?
In many instances, yes you can. You can often replace butter with any variety of nut or seed butters for a nutrient-dense and delicious alternative. They will retain moisture in the dough and you will end up with a wonderful, healthier alternative.
What does tahini taste like in baking?
Tahini has a great nutty flavour which is slightly bitter – but the bitterness does not come through in baked goods. It does not have the sweet flavour profile that you would find in peanut or almond butter, and is more earthy in taste. It is a creamy and rich ingredient that is wonderful to use in both sweet and savoury recipes.
How to store
These cookies will keep well in a covered container for 2 – 3 days at room temperature. Any longer, and I like to keep them in the refrigerator so that they remain fresh.
You can also shape your cookies and freeze the dough, unbaked. Freeze on a parchment lined baking sheet and then transfer to a freezer bag when frozen. Bake from frozen, increasing the baking time by a few minutes (keep an eye on your cookies).
If you prefer, you can also freeze your baked cookies. To serve, simply bring to room temperature.
Make vegan (and perfect for Orthodox Lent) double chocolate tahini cookies
Make sure to use dairy-free chocolate chips and chocolate chunks. As well, substitute the honey for maple syrup (many vegans do not consume honey – although it is fine for Orthodox Lent). For the egg, you can substitute it with a flax egg. Combine 1 tablespoon of ground flax with 2 tablespoons of water and whisk together. Use as you would the egg in the recipe.
Make chocolate and peanut butter chip tahini cookies.
Increase the amazing flavour of these cookies by substituting the chocolate chips and chunks with peanut butter chips.
I love baking cookies, and if you do too, here are some of my favourites. Will definitely be making these soon!
White chocolate and cranberry cookies So good! Sweet and tart with a perfect texture.
Lemon ricotta cookies These cake-like cookies are bursting with citrus flavour.
Ginger molasses cookies A classic flavour combination, perfect for the cooler fall weather.
Connect with us!
We love hearing from you! Leave a comment, ask a question, or just say Hi!
If you have made our recipe, don’t forget to rate it!
Double chocolate tahini cookies
- stand or hand held mixer
- Cookie sheet
- 1 cup almond flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 cup tahini
- 1 egg
- ½ cup honey
- 1 cup chocolate chips or chunks
- sea salt for sprinkling on top of cookies
- Preheat oven to 350 °F
- In a small bowl whisk together the dry ingredients.1 cup almond flour, 2 tbsp cocoa powder, ¼ tsp salt, ¼ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda
- In the bowl of your stand mixer fitted with the paddle attachment beat together the egg and the tahini. Beat for 5 minutes and then add honey and beat together for an additional 2 - 3 minutes. Add the dry ingredients and mix until combined. Add the chocolate chip or chunks and mix until evenly distributed in the batter.1 cup tahini, 1 egg, ½ cup honey, 1 cup chocolate chips or chunks
- Using a mini ice cream scooper (or a tablespoon) scoop out 1 tablespoon worth of batter. Place on parchment lined baking sheet, leaving an inch or two between cookies (they will spread slightly). Sprinkle the top with a little bit of sea salt.sea salt for sprinkling on top of cookies
- Bake in the middle rack of your oven for 10 - 12 minutes or until the bottom is slightly brown.
- Allow to cool on baking sheet for 1 - 3 minutes before transferring to a cooling rack.