Easy Chocolate Chip Tahini Cookies (Grain-Free)
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These Tahini Cookies have such an amazing flavor! Made with only a handful of ingredients, these cookies are grain-free, dairy-free, and are lower in sugar than a typical cookie.
Perfect Tahini Cookie
I am absolutely obsessed with these tahini peanut butter cookies! They’re simply the best cookies – they are soft and just the right amount of sweetness. I added chia seeds for some extra nutrients and fun!
I love that they don’t use brown sugar or white sugar, as you see in your classic chocolate chip cookie or peanut butter cookies, making them a healthier choice for you and your family…they’re still a delicious sweet treat though!
Some other cookies (that are healthier than you’re typical cookie!) that my family absolutely loves are Peanut Butter Date Cookies, Healthier Lemon Blueberry Cookies (Soft + Low Sugar!), and Vegan Thumbprint Cookies With Raspberry Chia Jam.
What You’ll Love About This Recipe
- Fast – It’s soooo hard to wait to eat homemade cookies, but luckily this easy recipe is very fast to make! They bake in just 12 minutes.
- Easy – No hand mixer or chilled dough required – this cookie recipe has simple ingredients and is very easy to make!
- High in Protein – With the combination of tahini, peanut butter, and chia seeds, these cookies are pretty jam-packed with protein!
Recipe Ingredients
You’ll need the following ingredients to make these Tahini Chocolate Chip Cookies:
Ingredient Notes
- Tahini: Tahini has a wonderful nutty flavor, similar to peanut butter. I just used tahini I had gotten from Trader Joe’s, but feel free to use any kind! For best results though, be sure that you’re using a runny tahini versus a thicker tahini, so that you can stir the cookie dough. For this, I made sure to use a fresh jar of tahini (non-refrigerated) so that it was still runny.
- Peanut Butter: I used creamy salted peanut butter, but you can use any type of peanut butter you’d like. If you use unsalted, topping the cookies with a little bit of flaky sea salt after they come out of the oven may be a yummy addition!
- Egg: You can try to use a flax egg to replace the regular egg to make delicious vegan tahini cookies. Do this by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water and letting it sit for a few minutes until it coagulates. Then add to the cookie batter as you would an egg.
- Chocolate Chips: If you’re needing to keep this recipe dairy-free and gluten-free, be sure that the chocolate chips you use meet those requirements. Enjoy Life chocolate chips are a good option for this! Also, feel free to use dark chocolate or chocolate chunks!
How to Make Tahini Cookies: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
In a large bowl, mix tahini, peanut butter, (optionally) maple syrup, and egg until well combined.
STEP 2:
In a small bowl, combine baking powder, baking soda, coconut sugar, and chia seeds.
STEP 3:
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Use a cookie scoop to form cookie dough balls and place them on a cookie sheet lined with parchment paper.
STEP 4:
Bake cookies in the oven for 12 minutes at 350 degrees Fahrenheit until the cookies are slightly golden brown. They will look slightly underbaked when you pull them out but will continue to set once they’re out of the oven.
Recipe Tips & Tricks
- Use runny tahini – To help make it easier to combine the ingredients, be sure to use a runny tahini. I used a brand new jar of tahini that I had not refrigerated yet to help make it runny.
- Use soft peanut butter – For the same reason stated above, try to use peanut butter that is more on the runny side – again, I achieved this by using peanut butter that hadn’t been refrigerated yet.
Storage & Reheating
Countertop: Store leftovers in an airtight container on the countertop for about 2-3 days.
Freezer: Be sure the cookies have cooled completely, and then you can transfer them to an airtight freezer-safe container, preferably in a single layer, that is lined with parchment paper to prevent them from sticking. You can also use plastic wrap to wrap each cookie, to prevent them from sticking to one another. Cookies should keep for up to 2 months. When you’re ready to eat them, allow them to thaw at room temperature.
Additions & Substitutions
Additions:
- Nuts: Adding walnuts, macadamia nuts, or chopped pecans would be a delicious addition to these tahini cookies.
- Sesame Seeds: Sprinkle the tops of the cookies with sesame seeds before you bake them.
- Chocolate Chips: I love topping my cookies with a few more chocolate chips.
Substitutions:
- Egg: You can try to use a flax egg to replace the regular egg to make vegan tahini cookies. I have not personally tried this, so I can’t speak to how they will turn out. Do this by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water and letting it sit for a few minutes until it coagulates. Then add to the cookie batter as you would an egg.
- Peanut Butter: You can replace the peanut butter with any nut-butter or nut-free alternative you’d like. You could also replace the peanut butter with more tahini.
- Chocolate Chips: You can leave the chocolate chips out completely or you could also use chunks of chocolate instead to make a richer cookie!
What to Serve With Chocolate Chip Tahini Cookies
- Purity Coffee – my fav mold-free organic coffee! You can use my code: SUPERMOMEATS20 to get 20% off your first order.
- A hot cup of tea or chai.
- Honestly, these are simply delicious as is!
Frequently Asked Questions
Yes, you can use a flax egg instead of a regular egg. I have not personally tried this, so I can’t speak to how they will turn out, but I think it should work just fine! Do this by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water and letting it sit for a few minutes until it coagulates. Then add to the cookie batter as you would an egg. You’ll also need to make sure the chocolate chips you use are dairy-free.
Yep! If using chocolate chips, be sure you’re using gluten-free chocolate chips.
Store leftovers in an airtight container on the countertop for about 2-3 days. You can also freeze them (see notes above).
Tools For This Recipe
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Healthier Dessert Recipes
I hope you love these Tahini Cookies! If you make them, be sure to leave a rating below so I know how you liked them! Enjoy!
Easy Chocolate Chip Tahini Cookies (Grain-Free)
Ingredients
- ½ cup tahini
- ½ cup peanut butter, salted
- 1 tablespoon maple syrup, optional
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup coconut sugar
- 1 tablespoon chia seeds, optional
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix tahini, peanut butter, (optionally) maple syrup, and egg until well combined.
- In a small bowl, combine baking powder, baking soda, coconut sugar, and (optionally) chia seeds.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and combine.
- Use a cookie scoop to form cookie dough balls and place them on the lined baking sheet.
- Bake cookies in the oven for approximately 12 minutes until the cookies are slightly golden brown. They will look slightly underbaked when you pull them out but will continue to set once they’re out of the oven.