Dark Chocolate Tahini Cookies

Tahini is one of my favorite nut/seed butters.  It’s an excellent source of calcium and safe for those with nut allergies.  Plus it tastes really good. 

I find myself using it more and more nowadays, and seeking recipes that include it as an ingredient.  So when HEAB made a gluten-free tahini cookie, I knew I’d soon be following suit.  I adapted her recipe to omit the maple syrup, since the dark chocolate chips are sweet enough for our household, but if you’d like something a bit sweeter, stick with HEAB’s recipe. 


Dark Chocolate Tahini Cookies

[grain-free, refined sugar-free, vegan]


  • 2 ½ c almond flour [made from blanched almonds]
  • ½ tsp sea salt
  • ½ tsp baking soda
  • ½ c tahini
  • 1 Tbsp vanilla extract
  • ½ c almond milk [I used unsweetened vanilla]
  • 1 c dark chocolate chips/chunks [I chopped up 80% dark chocolate into little squares]

Preheat oven to 350 and line a baking sheet with parchment paper or grease.

Whisk dry ingredients together in a large mixing bowl.

Whisk together the wet ingredients in a smaller bowl.

Then mix the wet ingredients into the dry. 

Using a mini ice-cream scoop or spoon, place balls of the dough onto the baking sheet and press down to flatten. 

Bake for 10-15 minutes, or until lightly browned. 


Ben declared these his favorite healthy cookie to ever come out of our oven [a couple weeks later he said the same thing about some peanut butter cookies, so interpret that as you please].  I have to say they are amazing – probably one of my favorites, too – and I’ll definitely be making more of them in the near future since our freezer stash went pretty quickly…

Aloha Pumehana.
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