Fudgy Chocolate Tahini Cookies
Fudgy, pillowy, double chocolate tahini cookies that taste like a brownie! Vegan, gluten-free, and made in one bowl with just eight ingredients in under 20 minutes!
These fudgy chocolate tahini cookies are not just a dessert; they're a treat that combines the richness of a brownie with the unique flavor of tahini. Perfect for those who love a little bit of indulgence without sacrificing health or simplicity.
Instructions
- 1
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
- 2
To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, cocoa powder, baking soda, and salt. Use a wooden spoon or rubber spatula to mix well. Add the chocolate chips and stir to distribute.
- 3
Use a cookie scoop or tablespoon (scooped generously!) to scoop ~1 1/2 tablespoon portions of dough, then roll into near perfect balls before placing them 2 inches apart on the baking sheet. Gently press down on each dough ball to flatten them slightly. Recipe as written should make ~13 cookies and they won’t spread much, so they should all fit on a standard size baking sheet (adjust if making a larger batch!). See notes if you’d prefer freezing the dough to bake in smaller batches.
- 4
Bake in the oven for 9-12 minutes until slightly firm on the edges. Let cool for 5 minutes, then enjoy!
- 5
Store leftovers covered at room temperature up to 3-4 days or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the warmth of tahini and cocoa linger on your palate—these cookies are a testament to how simple, quality ingredients can craft something deeply satisfying, especially when shared with those who appreciate a touch of indulgence. They're not just a recipe; they're an invitation to embrace the unexpected combination that makes these cookies truly special.
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