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Fudgy Chocolate Tahini Cookies Recipe

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4.1 from 62 reviews

These Fudgy Chocolate Tahini Cookies are a deliciously rich and moist treat made with simple, wholesome ingredients. Ready in just 20 minutes using only one bowl, these cookies combine the nutty flavor of tahini with the deep taste of cocoa and melty chocolate chips. Perfectly soft and fudgy with a slight crisp at the edges, they’re easy to make and great for a quick dessert or snack.

Ingredients

Wet Ingredients

  • 1/2 cup tahini, unsalted and smooth/drippy
  • 1/2 cup maple syrup

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup tapioca starch (also called tapioca flour)
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Add-ins

  • 1/2 cup semisweet chocolate chips or chunks

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
  2. Mix Wet Ingredients: In a medium mixing bowl, whisk together the tahini and maple syrup until fully combined and smooth.
  3. Add Dry Ingredients: To the bowl, add almond flour, tapioca starch, cocoa powder, baking soda, and sea salt. Use a wooden spoon or rubber spatula to mix everything thoroughly until a cohesive dough forms. Stir in the chocolate chips evenly throughout the dough.
  4. Shape the Cookies: Using a cookie scoop or tablespoon (roughly 1 1/2 tablespoons per cookie), scoop out portions of dough. Roll each portion into a near-perfect ball and place them about 2 inches apart on the prepared baking sheet. Gently press each ball to slightly flatten it, as the cookies won’t spread much during baking.
  5. Bake: Place the baking sheet in the preheated oven and bake for 9-12 minutes, until the edges are slightly firm but the centers remain fudgy. Keep an eye on them for best results.
  6. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack or serving plate. This helps them set properly for a fudgy texture.
  7. Storage: Store any leftovers covered at room temperature for up to 3-4 days or freeze for up to 1 month. For best texture, enjoy frozen cookies at room temperature.

Notes

  • For smaller batches, the dough can be frozen in balls and baked later directly from frozen.
  • Make sure to use unsalted tahini to control the salt level.
  • These cookies won’t spread much during baking, so spacing is important to avoid crowding on the baking sheet.
  • If you prefer a sweeter cookie, consider adding a bit more maple syrup or using chocolate chips with higher sugar content.

Find it online: https://recipethrive.com/fudgy-chocolate-tahini-cookies-recipe/