Flourless Chocolate Tahini Cookies
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!
Servings Prep Time
12 10minutes
Cook Time
10minutes
Servings Prep Time
12 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Add 1/4 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 1/4 cup and continue to knead.
  4. 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!
  5. Using a cookie scoop, scoop out 1 1/2 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.
  6. Place the cookie balls on your parchment paper lined baking sheet. This should make anywhere between 12 and 15 cookies.
  7. 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.
  8. Bake cookies for 10-12 minutes, or until the edges look slightly done. They may still look raw, but they aren’t. Trust me!
  9. 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!
Recipe 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!