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Home » All Recipes » Paleo Recipes

Flourless Chocolate Tahini Cookies

Modified: Dec 30, 2021 by Monica Le · Published: Dec 30, 2018 · 11 Comments

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chocolate tahini cookies in a stack

I have a flourless chocolate tahini cookies recipe that is going to change your life. These tahini cookies are made with nut and seed butters, cacao and so much decadence. They will be loved by the whole family and are completely dairy free, gluten free and paleo!

Just wanted to let you know these cookies are sponsored by my friends over at Bob's Red Mill!

stack of five chocolate tahini cookies

Do I need to use tahini in these paleo cookies?

These tahini cookies are the perfect mix of salty and sweet. The raw cashew butter and tahini really bring out the bold flavors from the cacao, and that sea salt just sends the whole operation completely over the edge. In the best way possible.

I actually came up with this recipe many, many years ago, but I decided it was time for another photoshoot. I have brought them to so many gatherings, and my friends and family consistently ask me to make them... they are SPECIAL.

I think it's mainly because of the tahini. It is not a commonplace ingredient amongst baked goods, although it definitely should be.

My Israeli roots are shining through, aren't they?! I think the first time I had tahini was in the form of halvah... what's halvah?! Well...

More desserts recipes you may like:

5 Minute Paleo Chocolate Chip Cookies

Paleo and Vegan Almond Butter Cookies

Salted Caramel Pecan Cookies

Paleo Lemon Bars

Gluten Free Blueberry Crisp

Four chocolate chip cookies on a wire  rack

It's basically a fudge-like candy made from sesame paste. No, it taste nothing like fudge... but it's dense!

My grandpa used to always have it in the refrigerator while I was growing up, and he was always very generous with sharing.

You could say the inspiration in making the cookies comes directly from him. He's the brightest light in our whole darn family, and I'd like to think I'll always be able to keep his memory alive by continuing to make these cookies.

It was so hard for me to just take ONE bite out of these for photo taking purposes. Well, it wasn't that hard. I made enough so I could replace each one I took a bite out of a few times because I kept finishing it.

Whoops, don't act surprised. Just wait until you try them-- you'll understand 😉

A stack of flourless chocolate chip cookies

You can make these cookies with any nut butter, but I recommend this combination because I have already tried it with a few others.

There is something cashew butter brings to the table that almond butter and peanut butter simply cannot.

I think it's a true creaminess and "buttery" texture. I prefer cooking with raw cashew flour as oppose to almond flour, too. It's such a game changer in the baking department.

You know what you are going to want with these flourless chocolate tahini cookies? Another batch.

No, but really... you are going to want a nice, tall glass of non-dairy milk. They are super decadent in the best way possible, and I recommend having something to wash them down with!

Chocolate chip cookies stacked with nuts and chocolate chips

Tomorrow is New Year's Day 2019, and I don't know if there can be a better way to ring in the New Year than with cookies. I think I'll whip up a batch later this afternoon to bring to my mama's house.

She's not a cookie person, but I am going to make her one after she tries these... I swear.

My sister will certainly be pleased, as she's given the cookies many endearing nicknames of the year because she thinks they're friends and she can do that.

Really, she's obsessed. I made them for the first time around my bachelorette party weekend, and she referred to them as "delicious poop cookies" because they were the color of poo, but they tasted freaking PHENOMENAL!

Don't mind her.

Overhead shot of cookies on a wire rack

Alright, well what are you waiting for? Get to baking, would ya?!

I cannot wait for you to try these. I haven't really tasted anything else like them, so I am proud to call them my own.

If you do end up making some, be sure to tag me on Instagram so I see your wonderful creations.

Side note-- make sure you use that cashew butter! When I was done eating a plate of these cookies, I found myself singing that Sinead O'Connor ballad over and over again.

"Nothing compares, nothing compares to you." Seriously. Happy baking, and Happy New Year 2019, y'all! 🙂

This post is sponsored by the lovely folks at Bob’s Red Mill. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!

Flourless Chocolate Tahini Cookies

Monica Stevens Le
I have a flourless chocolate tahini cookies recipe that is going to change your life. These tahini cookies are made with nut and seed butters, cacao and so much decadence. They will be loved by the whole family and are completely dairy free, gluten free and paleo!
5 from 6 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 222 kcal

Ingredients
  

  • 1 cup coconut sugar
  • ½ cup creamy tahini SEE NOTES
  • ½ cup cashew butter
  • ½ cup cacao powder
  • 1 large egg substitute ¼ cup unsweetened applesauce for a VEGAN version!
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a large bow or stand mixer, mix together cashew butter, tahini and coconut sugar using a spoon or fork. Add egg and mix again until everything is mixed well.
  • Add ¼ cup of the cacao powder into the mixture. Using your hands, knead the cacao powder into the dough. Once it is well combined, add the other ¼ cup and continue to knead.
  • Add baking soda, vanilla extract, sea salt and chocolate chips. Combine everything with your hands once more. The dough will be very thick and sticky- that's okay!
  • Using a cookie scoop, scoop out 1 ½ tablespoons at a time and roll the dough into a ball. You can make these smaller (1 tablespoon) or a little larger (2 tablespoons) if you would like.
  • Place the cookie balls on your parchment paper lined baking sheet. This should make anywhere between 12 and 15 cookies.
  • Press each cookie ball down slightly with the back of a fork. Do not flatter them out too much because they will spread in the oven.
  • Bake cookies for 10-12 minutes, or until the edges look slightly done. They may still look raw, but they aren't. Trust me!
  • Do not move these cookies onto a baking sheet for at least 15 minutes. They are pretty fragile in the beginning cooling stages! After 15 minutes, move them to a wire rack and let them cool for another 15 minutes. Enjoy!

Notes

Be sure that both of your nut & seed butters are quite creamy. If you buy one that is dry, your cookies will turn out dry!
I recommend purchasing the Soom tahini!

Nutrition

Calories: 222kcalCarbohydrates: 23gProtein: 6gFat: 14gSaturated Fat: 4gCholesterol: 18mgSodium: 332mgPotassium: 213mgFiber: 2gSugar: 11gCalcium: 49mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 6 votes (6 ratings without comment)

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  1. MONSERRAT NEGRETE says

    June 04, 2020 at 11:03 am

    Hello!
    Can i use almond instead of cashew butter?
    Can i use monk fruit instead of coconut sugar?

    Reply
    • Monica Stevens Le says

      June 04, 2020 at 11:13 am

      You can use almond butter instead of cashew butter... it'll slightly alter the flavor is all. Just make sure that it is very creamy! i've never substituted out the coconut sugar in the recipe, but using something like Lakanto should be fine. Is that what you have? Please let me know how they turn out!

      Reply
  2. Mary says

    March 01, 2019 at 2:09 am

    Raw tahini? Thanks

    Reply
    • The Movement Menu says

      March 01, 2019 at 2:38 pm

      Hi there. I'm not sure I've seen raw tahini... but that *could* work if that's all you have access to.

      Reply
  3. mel says

    February 06, 2019 at 2:50 pm

    Hi there, can I substitute almond butter for tahini? Thanks!

    Reply
    • The Movement Menu says

      February 06, 2019 at 6:10 pm

      Hi, you can but the taste won't be nearly as fabulous... if you do, I'd make sure you get a very creamy almond butter!

      Reply
      • mel says

        February 06, 2019 at 6:25 pm

        Thanks for the tip!

        Reply
        • The Movement Menu says

          February 06, 2019 at 9:53 pm

          Absolutely- let me know how you like them please! 🙂

          Reply
  4. Melanie says

    January 23, 2017 at 10:12 am

    It's not 1 cup of egg, correct? It's 1 egg?

    Reply
    • The Movement Menu says

      January 23, 2017 at 12:14 pm

      Ah, no it's not... thank you for catching that. I recently converted my recipe formats and didn't catch that conversion/mistake. It is 1 large egg!

      Reply

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