Chocolate and tahini seem to really complement each other, resulting in a deep, rich, complex flavor. These gems are not too sweet, and so pillowy soft, it’s like eating a cloud. Heaven in every bite.

Chocolate Tahini Cookies [Vegan, Gluten-free]





Cooking Time





  • 1 cup tightly packed, blanched almond flour
  • 1/2 cup rice flour
  • 1/4 cup cocoa powder
  • 1 tablespoon tapioca starch
  • 1 teaspoon vanilla powder (or sub vanilla extract in the wet ingredients)
  • 1/4 teaspoon baking soda
  • pinch salt


  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)


  • 1 tablespoon sesame seeds


  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Mix the flax meal and water together and set aside.
  4. Mix all dry ingredients together in a food processor.
  5. Gently all wet ingredients together, including the flax egg.
  6. With the food processor running on low, add the wet ingredients to the dry in a steady stream.
  7. The mixture should come together quite quickly, resulting in a sticky dough. Let it rest a few minutes to give the cocoa powder time to absorb some of the liquid.
  8. Scoop out about 2 tablespoons of dough for each cookie.
  9. Press each dough ball down slightly and then top with a bit of sesame seeds, patting them down slightly into the dough.
  10. Bake for 10 minutes.
  11. Let cool COMPLETELY before handling. They are fragile when hot.
  12. Enjoy!

Nutritional Information

Per Serving: Calories: 100 | Carbs: 12 g | Fat: 7 g | Protein: 2 g | Sodium: 8 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.