Double Chocolate Tahini Cookies (Vegan and Gluten Free)
These double chocolate tahini cookies can satisfy your sweet tooth without causing a sugar rush. They are so delicious, and sweet but they don’t contain refined sugar. They are also high in nutrients. The cookie dough contains almonds, tahini, cacao powder, and maple syrup.
This recipe is modified from my five ingredient tahini cookies. They are so good that I decided to make another variation.
Why should you make this recipe?
This recipe will make you feel good about snacking with cookies. A serving from these cookies will provide you with good amount of fiber, protein, healthy monounsaturated fats, antioxidants and some vitamins and minerals.
You can prepare the double chocolate tahini cookies in thirty minutes. They are so easy to make. You don’t need any special equipment or baking experience.
Depending on the chocolate chips you use the cookies can be vegan and dairy free. I used Lily’s sugar free chocolate chips.
How to Choose a Good Quality Tahini?
A good quality tahini is made only from sesame seeds and nothing else. Check the ingredient list before purchasing. Some salt is acceptable, but no sugar or other oils should be listed. Real tahini is runny and pourable. If your tahini is too thick it is going to be bitter. That is considered a poor-quality tahini or the one that is collected from the bottom of the barrel. Stir or shake your tahini container before measuring because some natural oil separation may occur.
Depending on the brand and quality of the tahini the cookie dough can be more dry or runny. If it is so runny that you can’t form a cookie add some more almond flour. If it is too dry add some more tahini.
I used a small ice-cream scoop to form the cookies and I ended up with 14 cookies.
I use unsweetened cacao powder instead of cocoa powder. The cacao powder is raw and less processed. It is very important to use unsweetened cacao or cocoa powder.
Baking time may vary depending on the size of the cookies. Start a 15 minute timer as soon as they are in the oven and check them after 10 minutes. Nuts can burn fast.
The cookies will be slightly soft when they are hot out of the oven. Leave them in the pan for 5 minutes before trying to remove them on a cooling rack.
Store the cookies in a closed container or a zip lock bag for up to five days. Keep them away from heat and moisture.
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Double Chocolate Tahini Cookies
- 1 cup almond flour
- ½ cup tahini
- 5 Tbsp maple syrup
- 1 tsp baking powder
- 1 Tbsp unsweetened cacao powder
- ½ cup chocolate chips of your choice
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a deep bowl add the almond flour, tahini, maple syrup, baking powder and cacao powder. Stir well and add chocolate chips. Stir again until combined.
- Scoop about a tablespoon of the mixture and place it on the baking sheet. Gently flatten it with your palm. Then add a few chocolate chips on top. Repeat the same steps until you run out of batter.
- Bake the cookies for 13-15 minutes.
- When you remove the cookies from the oven leave them in the pan for 5 minutes. Then use a spatula to transfer them on a cooling rack.