These Healthy Tahini Cookies with chocolate chips are chewy almond flour tahini cookies perfect as a sweet, healthy snack any time of the day. Bonus, these healthy tahini cookies are also vegan, gluten-free, refined-sugar-free, and egg-free!
I love making all sorts of recipes with tahini, like my Miso Tahini Dressing, Healthy Lemon Slice, or Dark Chocolate Hummus. It’s a great ingredient that can be used as a swap for peanut butter or cashew butter in some recipes. It bring creaminess and nutrients.
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Healthy Tahini Cookies
Ingredients
- 2 cups Almond Flour
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- ⅓ cup Maple Syrup - or liquid sweetener of choice
- 5 tablespoons Hulled Tahini Paste - at room temperature
- 1 tablespoon Almond Milk - lukewarm
- ⅓ cup Dairy-Free Dark Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C).
- Line a cookie tray with parchment paper. Set aside.
- In a large mixing bowl, add almond flour, baking powder, salt, maple syrup, fresh tahini paste, and unsweetened almond milk (lukewarm, not cold).
- Combine with a spoon until it forms a crumbly dough, then stir in the vegan dark chocolate chips.
- Use your hands to gather the pieces of dough into a cookie dough ball. The dough should be soft and easy to bring together. If it is too dry, which may happen when using almond meal, add 1 tablespoon of extra almond milk to bring the ingredients together.
- Using a cookie scoop, scoop the dough to shape 16 small cookies. Place each cookie dough ball onto a baking tray.
- Slightly press the top of each cookie to flatten slightly. The cookie won't expand while baking, so shape them as you like, thinner they get crispier, thicker they stay softer/chewier in the center.
- Bake at 350°F (180°C) for 12-15 minutes or until the sides are golden brown. The center stays soft, and white in color. The cookies will harden and get chewy at room temperature.
- Cool the cookies down on a cookie rack for at least 2 hours to enjoy their best flavor and texture.
Storage
- Store the cookies in a cookie jar for up to 1 week.
Notes
Nutrition
Why You’ll Love Healthy Tahini Cookies
Healthy tahini cookies are wholesome cookies made with healthy natural ingredients. They are naturally:
- Vegan
- Gluten-free
- Refined-sugar-free
- Grain-free
- Paleo
A healthy tahini cookie is lower in carbs, refined sugar-free, gluten-free, and egg-free. These tahini cookies are made with almond flour, a low-carb flour that keeps your blood sugar steady.
It’s also using a small amount of refined sugar-free sweeteners compared to regular tahini cookies. Finally, they don’t use oil, eggs, or butter, only the natural fats from tahini paste which means they are vegan-friendly tahini cookies.
Ingredients and Substitutions
Let’s see the few simple ingredients you need to start making these vegan, gluten-free tahini cookies with almond flour at home:
- Almond Flour – It is preferable to use ultra-fine, golden-white almond flour instead of almond meal. In fact, almond flour comes from ground, blanched almonds, and its texture is not as coarse as almond meal. Therefore, it doesn’t make cookies gritty or grainy, and the cookie color comes out perfectly white golden.
- Tahini Paste – That’s the secret ingredient to chewy cookies! Also known as sesame paste. This is the paste you are using in most classic hummus recipes. If you can’t find this ingredient, swap for fresh runny peanut butter or almond butter. These options work great as long as your nut butter is fresh and drippy.
- Maple Syrup – Or any unrefined liquid sweetener you love like agave syrup or brown rice syrup to decrease the carbs and GI of these vegan cookies.
- Unsweetened Almond Milk or any dairy-free milk of your choice.
- Baking Powder – Or half the amount of baking soda if preferred.
- Salt – optional but recommended for extra flavor!
- Vegan Dark Chocolate Chips – Or any plant-based chocolate chips.
- Vanilla Extract or Almond Extract – optional but tastes great and boosts the cookie flavor.
How To Make Healthy Tahini Cookies (in Pictures)
It’s easy to make delicious tahini cookies using almond flour, no eggs, no butter, or dairy. The trick is to combine plant-based ingredients that provide a chewy, soft cookie texture and bind the almond flour together.
Storage Instructions
These are vegan tahini chocolate chip cookies. It means they are egg-free and dairy-free cookies. Consequently, these healthy tahini cookies store well at room temperature in a cookie jar for 3 days. You can also store them in an airtight container in the fridge for up to 6 days.
However, the outside might become sticky if in contact with moisture. Make sure they are stored in a sealed container. You can also freeze these chocolate chip cookies in Ziploc bags or sealed jars. Thaw at room temperature 3 hours before serving. Also, you can freeze the dough to make ahead some healthy tahini cookies later.
More Healthy Cookie Recipes
I love creating healthy baked food and especially healthy cookie recipes. Below I listed my favorite almond flour cookie recipes for you to try. They are all vegan, gluten-free, and paleo cookie recipes for everyday baking:
Hi ur recipe sounds really gud….I tried many almond flour recipes n not satisfied wid any….now I wnt to attempt ur recipe n I have a question, can I use orange juice in place of maple syrup….
No, you can’t replace a liquid sweetener that is sticky and hold the batter by a liquid. It won’t work. Enjoy! XOXO Carine
OMG! These are amazing. You will kick yourself if you don’t make them. Made them last night and ate two when they were still warm.
My favourite recipe of all time
Hi!! So I followed the exact recipe and after 15 min of being in the oven they are still really soft! Do they harden at all? I’m leaving them for a bit longer but it smells delicious. Excited to try them
Yes, as the recipe says they are soft when out of the oven so don’t put them back. Cool 10 minutes on the tray then cool completely on the rack and they will get their bast texture when completely cool about 2 hours. They will be chewy, crispy on the sides and a bit soft in the middle. Enjoy! XOXO Carine
These look delicious and I’m so looking forward to making them! Would you reckon that I can substitute almond flour for coconut flour since I’ve got the latter in abundance in my pantry? Let me know! 🙂
Unfortunately you can’t never swap almond flour by coconut flour. Coconut flour contains 4 times more fiber and it’s highly liquid absorbent, the cookies won’t hold together and fall appart with coconut flour. It will be new recipe to develop with new ratio and probably some flaxeggs involved. Enjoy the recipes on the blog, XOXO Carine
Hi! What sweetener substitute can I use instead of agave or maple syrup? Liquid or granulated stevia works? How can it change the texture? Thank you!
I used honey and they were good. A little too sweet for my taste, but the one cookie i tried together with bitter chocolate was very good. So i would suggest try using the same amount first and the next time slightly adjust to your liking.
(it also works good with hazelnut butter instead of tahini)
This is a great recipe!
This recipe required a liquid sweetener, it won’t work with a crystal sweetener. Therefore, vegan options apart the one you listed are coconut nectar, rice syrup or date syrup. Enjoy, XOXO Carine
Thank you so much for this delicious cookie recipe. I’ve been attempting to cut down on wheat and refined sugar and these fit the bill perfectly. I made a batch for my family and they have been voted “the best cookie you’ve ever made!” This included my 4 year old grandson and his dad. I’ve just made a batch for a friend for their birthday and I know she will just love them as she appreciates the finer things in life. So once again, thank you so much for sharing this, it’s definitely a keeper! x
Hi. C
an you replace almond flour?
Usually oat flour or sunflower seed flour works very well here, use same amount. Enjoy the cookies, XOXO Carine
I am so glad all your famiLy love it ! Enjoy the vegan recipes on the blog, XOXO Carine
Hi!! I tried to do it.. the flavor is amazing… wow! love it !… but I don’t know why some stuck in the baking tray and others broke easily. I left as long as you recommend 🙁
If you cookie stick to baking paper you can slightly grease your paper before baking or try a different brand of baking paper or bake your cookies on a silicon mat.
I have made these so many times now & it’s totally addictive and guilt free. Thanks for the recipe
Thanks so much for the lovely comment. Enjoy the cookie recipes on the blog, XOXO Carine
Hello!! I want to do these!!! I tried today another recipe but the texture was very soft almost like a cake!! Not the texture I’m looking for. I let the dough in the freezer for almost an hour but still the batter was kind of liquid. Yours looks yummy!!!! Do you recommend to put the batter in the freezer for a little while? Or not?
For my recipe you don’t have to refrigerate the dough. The cookies will be moist in the center and crusty outside. Enjoy, XOXO Carine
I have made these twice and love them. They are easy to make and the end result is perfect. Not too sweet and not bland at all, they stay soft for a couple of days. Plus most of the ingredients are ones that I usually have on hand so its been easy to keep in rotation.
Thank you for such a lovely feedback on the cookies! Enjoy the recipes around here, XOXO Carine