A must make for all tahini lovers! These chewy chocolate tahini cookies are so healthy you could eat them for breakfast but so indulgent and delicious you can proudly stack them on your holiday cookie platter.
I’m so excited to have these chocolate tahini cookies as a part of a Holiday Cookie Party with 11 other wonderful bloggers today! Each of us developed a healthy, plant-based cookie recipe for you so that you can have all the cookie inspiration in one place. All of them are also gluten-free! See the complete list with pictures and links at the end of the post :).
Now let me talk some more about tahini (and chocolate :) ) for a minute. I feel that tahini is a bit like olives: it takes most people a while to appreciate its specific, amazingly rich taste but once you do, you’re hooked. Which is a great thing because tahini is incredibly good for you.
If you’re already on the sesame paste lovers team, you NEED to try combining it with chocolate. It’s a match made in heaven. Fair warning though, this combo is even more addictive than tahini or chocolate on their own.
Note for tahini haters: you can sub other nut or seed butter in this recipe to make it sesame free and still enjoy it’s chocolatey goodness :)
These hearty tahini cookies are also secretly good for you, being 100% oil-free, refined sugar free, gluten-free, low sodium and cholesterol free. They allergy friendly too as they contain no eggs, nuts or dairy.
Did I mention you can make them in just 15 minutes flat?
- ¼ cup (60g) tahini (or another nut or seed butter)
- 6 tablespoons (90g) unsweetened applesauce (mashed banana or pumpkin puree will most likely work as well if you don’t have applesauce on hand, it will alter the flavor a bit though)
- 6 tablespoons (120g) maple syrup (or another liquid sweetener)
- ½ cup (40g) oat bran or ground oats (use gluten-free if needed)
- ¾ cup (60g) oats (use gluten-free if needed)
- 1 tablespoon (5g) cocoa powder (or cacao)
- ¼ teaspoon baking soda
- pinch of salt (you can leave this out but it helps bring out the sweetness)
- 2 ounces (54g) chopped chocolate or mini chocolate chips
- optional: melted chocolate for drizzling
- Preheat the oven to 350 (180 Celsius) and line a cookie sheet with parchment.
- Combine the wet ingredients in a medium bowl until evenly mixed.
- Add the remaining ingredients and stir thoroughly.
- If the dough seems too dry or too runny, add more applesauce or oats respectively. This can happen depending on the thickness of you tahini (mine was on the runnier side) and the different absorption of oats and oat bran. The ideal consistency of the dough should be firmer than typical oatmeal cookie dough.
- Drop about a tablespoon of the dough for each cookie on the cookie sheet.
View Chocolate Tahini Cookies’ Nutritional Information
See the incredible texture? Extra, extra chewy :)
Here’s a little sneak peek behind the scenes: I’m just stacking these up for a photo shoot before we eat them all :) You can also see how my manicure is ruining the color combination in the picture :D It must be exam time because otherwise I would never have the patience to paint something so ridiculous on my nails.
And here is the complete overview of all cookies in this years holiday cookie party! Happy baking :)
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