From craving to eating in just 30 minutes…prepare to lose your cool for these decadently healthy tahini chocolate chip cookies! Oozing with dark chocolate, the base of the cookie is simply tahini (no butter!), maple syrup, vanilla and flour. Flaky salt optional but highly recommended.
Got a jar of tahini you need to use up? Stick with me and it will never happen again, especially one you try these salted tahini chocolate chip cookies!! Loaded with dark chocolate, these 5 ingredients cookies are a magical unicorn of not-too-sweet decadence: you’ll go from craving to eating in just 30 minutes….and all you need is that jar of tahini, some really good chocolate, a bit of maple syrup, vanilla and flour.
No eggs, no butter…just a rich, nutty tahini cookie loaded with dark chocolate and sprinkled with delicate, flaky salt. No chilling either! These beauties land somewhere between the flavour and texture of a regular chocolate chip cookie and a 3 ingredient peanut butter cookie.
Tahini and I go waaaaaaay back. I fell hard way back as a kid roaming the aisle of health food stores in the nineties so it shows up in my plant-based recipes again and again. Like my luscious tahini hot chocolate and the cardamom tahini cookies in my latest cookbook Plant Magic.
Tahini is a sesame butter (like nut butter…but a seed!) with its origins in Levantine and Middle Eastern cooking. It has a rich, slightly earthy/nutty flavour and it’s packed with healthy unsaturated fats as well as a surprising amount of minerals which makes my dietitian heart giddy because there’s nothing I love more than something so delicious being so, so good for you.
How good? Well, just 2 tablespoons of tahini contains 130 mg of calcium and 2.7 mg of iron as well as a host of other nutrition benefits.
Grab your ingredients to make these epic salted tahini chocolate chip cookies
Before we get ahead of ourselves, let’s talk ingredients in detail. These are such a simple cookie that ingredients matter.
- Tahini: Some real talk, the better your tahini tastes, the better these cookies taste. I have used both Nuts for You Tahini (milder) and Seed & Mill tahini (richer) and they’ve turned out great.
- But/and/also…your tahini needs to be well stirred and POURABLE. I see you: I hate stirring nut and seed butters too. But if you try to make these cookies with the dried out remnants of a tahini jar, they will fail. They’ll be dry and crumbly because there isn’t enough natural oil in the tahini. The runnier it is, the better!
- Dark chocolate: I know I’ve called these chocolate chip cookies and you could absolutely use your favourite dark chocolate chip here but I highly recommend that you use a bar of good dark chocolate and chop it. Why? Because these cookies have a lot of chocolate and a dark chocolate bar you LOVE will mean you will also love these cookies. Plus, chopped dark chocolate gives you tiny shards and larger pieces of chocolate that infuse these cookies with melty flavour. I like a super dark or bittersweet chocolate here. I’ve used the bittersweet chips from Camino and the Midnight Dark from Gallerie au Chocolate.
- Flour: I make these cookies with whole wheat flour and I promise, no one will know! But if what you have is all purpose, go for it. Want a gluten free cookie? Because the flour doesn’t contribute too much structure for the recipe, I’m pretty confident that both a GF blend and perhaps even almond flour would work…but if you try it, let me know in the comments!
- Maple syrup: contributes flavour but if you need something more affordable or sugar free, just sub your favourite liquid sweetener. Do NOT sub a granulated sweetener as the recipe needs the liquid.
- Vanilla and salt: essential for flavour in the cookie…but if you want, you can leave the flaky salt off the top of the cookie although it makes them even more craveable! If you find yourself sensitive to bitter flavours, the extra salt minimizes bitterness and enhances sweetness. It’s science!
How to make these 5 ingredient tahini chocolate chip cookies
Step One: In a medium bowl, whisk together the tahini, maple syrup, vanilla and salt.
Step Two: Mix in the flour until just combined…don’t overmix! Then fold in the chocolate.
Step Three: Scoop out about 1 tablespoon of dough and place on a parchment-lined cookie sheet. Gently flatten the top (so they’re about 1/2 inch // 1 cm thick) and sprinkle with flaky salt if using.
Step Four: Bake until just set on top and starting to turn golden brown at edges, about 9-12 minutes. You want them to be underbaked as they’ll firm up as they cool and this keeps them more tender.
You can devour these warm – highly recommended! – or once fully cool, transfer to an airtight container and store on the counter for 3-4 days or the freezer for up to a month.
A salted tahini chocolate chip cookie for (almost!) every eater
These cookies are such a win because they fit all sorts of dietary needs, because they’re naturally vegan, egg free, dairy free and nut free (so lunchbox friendly!).
I’m gonna let my dietitian side takeover for a second because these are also a great cookie if you’ve got other dietary goals. If you’re currently eating low FODMAP, just swap the wheat flour for a GF blend and you’re golden. Plus, they’re heart healthy as we’re swapping butter for tahini, so there are fewer saturated fats and more unsaturated fats. With high cocoa-content dark chocolate and low added sugar and flour, they’re even a great cookie choice for someone blood sugar aware.
But the best part? They’re just really freaking good. Because a “better for you” cookie that doesn’t taste as good as a regular one is not worth eating in my opinion!
More delicious plant-based cookie recipes
- The Ultimate Healthy Breakfast Cookie
- Vegan Low FODMAP Peanut Butter Cookies
- Quick Vegan Snowball Cookies with Almond Flour
- Gluten Free Thumbprint Cookies with Almond Flour
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5 Ingredient Tahini Chocolate Chip Cookies
From craving to eating in just 30 minutes…prepare to lose your cool for these decadently healthy tahini chocolate chip cookies! Oozing with dark chocolate, the base of the cookie is simply tahini (no butter!), maple syrup, vanilla and flour. Flaky salt optional but highly recommended.
Servings 18 cookies
Ingredients
- 1 cup tahini well-stirred, runnier the better!
- ⅓ cup maple syrup or your fave liquid sweetener
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup flour I use whole wheat, try all purpose or gluten free if needed
- ¾ cup bittersweet dark chocolate chips I like chopped chocolate here too, about 100g bar
Optional
- flaky sea salt like Maldon, for topping
Imperial – Metric
Instructions
-
Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. Set aside.
-
In a medium bowl, whisk together the tahini, maple syrup, vanilla and salt.
-
Mix in the flour until just combined…don’t over mix! Then, fold in the chocolate chips or chopped chocolate.
-
Scoop about 1 tablespoon using a spoon or cookie scoop and place on the baking sheet. Gently press the tops to flatten to about ½ inch high (1 cm). If using, sprinkle with flaky salt.
-
Bake until just set (slightly dry to the touch) on top and starting to appear golden at edges, about 9-12 minutes. You want to underbake them, as this keeps them tender and they will continue to firm as they cool. I find in my oven, this is closer to 10 minutes.
-
Remove the baking sheet to a wire cooling rack. These cookies are delicious warm (maybe wait 5 minutes so you don’t burn your tongue!).
-
Once fully cooled, you can transfer to an airtight container on the counter for 3-4 days. These cookies are low sugar, so they’ll dry out if left open.
Notes
Low FODMAP: the rest of the ingredients are low FODMAP, so using a low FODMAP, starch-based gluten free flour will make these cookies fully low FODMAP!
5 Ingredient Tahini Chocolate Chip Cookies
From craving to eating in just 30 minutes…prepare to lose your cool for these decadently healthy tahini chocolate chip cookies! Oozing with dark chocolate, the base of the cookie is simply tahini (no butter!), maple syrup, vanilla and flour. Flaky salt optional but highly recommended.
Servings 18 cookies
Ingredients
- 1 cup tahini well-stirred, runnier the better!
- ⅓ cup maple syrup or your fave liquid sweetener
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup flour I use whole wheat, try all purpose or gluten free if needed
- ¾ cup bittersweet dark chocolate chips I like chopped chocolate here too, about 100g bar
Optional
- flaky sea salt like Maldon, for topping
Imperial – Metric
Instructions
-
Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. Set aside.
-
In a medium bowl, whisk together the tahini, maple syrup, vanilla and salt.
-
Mix in the flour until just combined…don’t over mix! Then, fold in the chocolate chips or chopped chocolate.
-
Scoop about 1 tablespoon using a spoon or cookie scoop and place on the baking sheet. Gently press the tops to flatten to about ½ inch high (1 cm). If using, sprinkle with flaky salt.
-
Bake until just set (slightly dry to the touch) on top and starting to appear golden at edges, about 9-12 minutes. You want to underbake them, as this keeps them tender and they will continue to firm as they cool. I find in my oven, this is closer to 10 minutes.
-
Remove the baking sheet to a wire cooling rack. These cookies are delicious warm (maybe wait 5 minutes so you don’t burn your tongue!).
-
Once fully cooled, you can transfer to an airtight container on the counter for 3-4 days. These cookies are low sugar, so they’ll dry out if left open.
Notes
Low FODMAP: the rest of the ingredients are low FODMAP, so using a low FODMAP, starch-based gluten free flour will make these cookies fully low FODMAP!
Ingredients
- 1 cup tahini well-stirred, runnier the better!
- ⅓ cup maple syrup or your fave liquid sweetener
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup flour I use whole wheat, try all purpose or gluten free if needed
- ¾ cup bittersweet dark chocolate chips I like chopped chocolate here too, about 100g bar
Optional
- flaky sea salt like Maldon, for topping
Instructions
-
Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. Set aside.
-
In a medium bowl, whisk together the tahini, maple syrup, vanilla and salt.
-
Mix in the flour until just combined…don’t over mix! Then, fold in the chocolate chips or chopped chocolate.
-
Scoop about 1 tablespoon using a spoon or cookie scoop and place on the baking sheet. Gently press the tops to flatten to about ½ inch high (1 cm). If using, sprinkle with flaky salt.
-
Bake until just set (slightly dry to the touch) on top and starting to appear golden at edges, about 9-12 minutes. You want to underbake them, as this keeps them tender and they will continue to firm as they cool. I find in my oven, this is closer to 10 minutes.
-
Remove the baking sheet to a wire cooling rack. These cookies are delicious warm (maybe wait 5 minutes so you don’t burn your tongue!).
-
Once fully cooled, you can transfer to an airtight container on the counter for 3-4 days. These cookies are low sugar, so they’ll dry out if left open.
Notes
The post 30 Minute Tahini Chocolate Chip Cookies appeared first on Desiree Nielsen.
