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–+ servings

Fudgy Chocolate Tahini Cookies (1 Bowl!)

Fudgy, pillowy, double chocolate tahini cookies that taste like a brownie! Vegan, gluten-free, and made in 1 bowl with 8 ingredients in 20 minutes!
Author Minimalist Baker
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Holding a partially eaten chocolate tahini cookie over a stack of more cookies
4.85 from 20 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 13 (Cookies)
Course Dessert
Cuisine Egg-Free, Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1/2 cup tahini, unsalted and smooth/drippy (see our tahini review for our favorite brands)
  • 1/2 cup maple syrup
  • 1 cup almond flour
  • 1/2 cup tapioca starch (also called tapioca flour)
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup semisweet chocolate chips or chunks (we like Enjoy Life)
US Customary - Metric

Instructions

  • Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Bake in the oven for 9-12 minutes until slightly firm on the edges. Let cool for 5 minutes, then enjoy!
  • 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.

Video

Notes

*If you want to freeze the dough to bake in smaller batches, scoop into rounded Tablespoon-size balls, press each down slightly, and freeze on a parchment-lined baking sheet until firm. Then transfer to a freezer-safe container and store for up to 1-2 months. To bake, heat oven to 325 F (162 C), place cookies on a parchment-lined baking sheet, and bake for 11-15 minutes or until slightly puffy and no longer super soft to the touch (be careful not to burn the bottoms).
*Nutrition information is a rough estimate calculated with semisweet chocolate chips.
*Adapted from our Easy Tahini Cookies (Vegan + GF).

Nutrition (1 of 13 servings)

Serving: 1 cookie Calories: 202 Carbohydrates: 20.9 g Protein: 5.2 g Fat: 12.9 g Saturated Fat: 2.8 g Polyunsaturated Fat: 3.5 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 147 mg Potassium: 200 mg Fiber: 3.3 g Sugar: 11.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 49 mg Iron: 1.4 mg