These choc-chunk tahini cookies are next level delicious. They’re gluten and dairy-free but you wouldn’t know it, in fact you’ll instantly fall in love with them! They have a soft, chewy inside, perfectly golden edges, and just the right amount of chocolatey goodness with every bite.
Choc-chunk tahini cookie ingredients
Make yourself a batch of choc-chunk cookies with just a handful of pantry staples:
- Tahini: Use a smooth, light tahini and make sure it’s well-stirred. The recipe won’t work so well with the drier tahini at the bottom of the jar. Light tahini is better as it’s made from shelled sesame seeds. You can use dark tahini but this is made from sesame seeds still in their shells so the tahini is more bitter tasting.
- Egg: An egg helps bind the cookies and create a chewy texture, use free-range.
- Honey: To sweeten, use maple syrup if you prefer.
- Pure vanilla extract: For its subtle sweet flavour, make sure you use pure extract not vanilla flavouring.
- Buckwheat flour: Adds a warm, nutty flavour to these cookies. If you’re following a gluten-free diet make sure you use gluten-free buckwheat flour. Did you know that it’s super easy to make your own buckwheat flour? Here’s my recipe for homemade buckwheat flour.
- Ground almonds: AKA almond flour (same, same). I add these for their sweet flavour. If you don’t eat nuts use extra buckwheat flour instead.
- Baking powder: to help the cookies rise. Use gluten-free and aluminium-free.
- Sea salt: Don’t leave this out, it helps enhance the flavour of the other ingredients.
- Dark chocolate: Roughly chopped into chunks. My absolute favourite for this recipe is Cocoa Loco dark chocolate. It’s organic and made from just four ingredients: cocoa mass, sugar, cocoa butter and vanilla powder.
How to make choc-chunk tahini cookies
Before you get started, preheat the oven to 160°C (325°F) and grease and line two baking trays with plastic-free baking parchment. Then make these delicious choc-chunk cookies in just three simple steps:
- Mix the wet ingredients: Place the tahini, egg yolk, honey and vanilla in a large bowl and mix until smooth.
- Make a cookie dough: Add the oat flour, ground almonds, baking powder and salt and mix until well combined, like cookie dough. Fold in the chocolate.
- Bake: Roll heaped tablespoons of the dough into 10 balls and place on the prepared trays. Gently press each cookie to flatten, press extra chocolate into each cookie and bake for 8-10 minutes, or until golden brown.
That’s it! Allow to cool on the trays before tucking in!
These cookies will keep in an airtight container for up to three days. Or freeze for up to one month.
More cookie recipes to try
More sweet recipes to try
- Salted almond butter blondies
- Vanilla freezer fudge
- Mixed berry muffins
- Raspberry crumble bars
- No-bake energy balls
I hope you enjoy this choc-chunk tahini cookie recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Choc-chunk tahini cookies
- Preheat the oven to 160°C (325°F). Grease and line two large baking trays with plastic-free baking parchment.
- Place the tahini, egg yolk, honey and vanilla in a large bowl and mix until smooth.
- Add the oat flour, ground almonds, baking powder and salt and mix until well combined, like cookie dough. Fold in the chocolate.
- Roll heaped tablespoons of the dough into 10 balls and place on the trays. Gently press each cookie to flatten, press extra chocolate into each cookie and bake for 8-10 minutes, or until golden brown. Allow to cool on the trays.
•Store cookies in an airtight glass container for up to three days or freeze for up to one month.