From craving to eating in just 30 minutes…prepare to lose your cool for these decadently healthy tahini chocolate chip cookies! Oozing with dark chocolate, the base of the cookie is simply tahini (no butter!), maple syrup, vanilla and flour. Flaky salt optional but highly recommended.

tahini chocolate chip cookies on parchment
Meet your new obsession: 5 ingredient, 30 minute chocolate chip cookies laced with dark chocolate and rich tahini!

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Got a jar of tahini you need to use up? Stick with me and it will never happen again, especially one you try these salted tahini chocolate chip cookies!! Loaded with dark chocolate, these 5 ingredients cookies are a magical unicorn of not-too-sweet decadence: you’ll go from craving to eating in just 30 minutes….and all you need is that jar of tahini, some really good chocolate, a bit of maple syrup, vanilla and flour. 

No eggs, no butter…just a rich, nutty tahini cookie loaded with dark chocolate and sprinkled with delicate, flaky salt. No chilling either! These beauties land somewhere between the flavour and texture of a regular chocolate chip cookie and a 3 ingredient peanut butter cookie.

Tahini and I go waaaaaaay back. I fell hard way back as a kid roaming the aisle of health food stores in the nineties so it shows up in my plant-based recipes again and again. Like my luscious tahini hot chocolate and the cardamom tahini cookies in my latest cookbook Plant Magic.

Grab your ingredients to make these epic salted tahini chocolate chip cookies

Tahini is a game changer in baking: it has a rich, slightly earthy/nutty flavour and it’s packed with healthy unsaturated fats as well as a surprising amount of minerals (like calcium and iron) which makes my dietitian heart giddy because there’s nothing I love more than something so delicious being so, so good for you.

tahini, chocolate chips and flour in bowls
These are such a simple cookie that ingredients matter. Use a good, runny tahini and bittersweet dark chocolate…plus choose your flour!

Before we get ahead of ourselves, let’s talk ingredients in detail. Your tahini needs to be well stirred and POURABLE. I see you: I hate stirring nut and seed butters too. But if you try to make these cookies with the dried out remnants of a tahini jar, they will fail. They’ll be dry and crumbly because there isn’t enough natural oil in the tahini. The runnier it is, the better! 

How to make these vegan tahini chocolate chip cookies

hand adding flour to tahini
Flour isn’t essential for the structure of this cookie so gluten free will work fine here.
hand adding chocolate to cookie dough
I personally love chopped bittersweet chocolate here but chocolate chips are great too

These cookies are such a win because they fit all sorts of dietary needs, because they’re naturally vegan, egg free, dairy free and nut free (so lunchbox friendly!). 

hand scooping chocolate chip cookies
I swear I never realized I would love my cookie scoop as much as I do.
hand sprinkling salt on cookies
The cookies won’t spread much, so I gently press the tops and sprinkle with salt.

You can devour these warm – highly recommended! – or once fully cool, transfer to an airtight container and store on the counter for 3-4 days or the freezer for up to a month.

I’m gonna let my dietitian side takeover for a second because these are also a great cookie if you’ve got other dietary goals. If you’re currently eating low FODMAP, just swap the wheat flour for a GF blend and you’re golden. Plus, they’re heart healthy as we’re swapping butter for tahini, so there are fewer saturated fats and more unsaturated fats. With high cocoa-content dark chocolate and low added sugar and flour, they’re even a great cookie choice for someone blood sugar aware.

But the best part? They’re just really freaking good. Because a “better for you” cookie that doesn’t taste as good as a regular one is not worth eating in my opinion!

tahini chocolate chip cookies on parchment

5 Ingredient Tahini Chocolate Chip Cookies

18 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
From craving to eating in just 30 minutes…prepare to lose your cool for these decadently healthy tahini chocolate chip cookies! Oozing with dark chocolate, the base of the cookie is simply tahini (no butter!), maple syrup, vanilla and flour. Flaky salt optional but highly recommended.
4.84 from 12 ratings
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Ingredients

  • 1 cup tahini, well-stirred, runnier the better!
  • ⅓ cup maple syrup, or your fave liquid sweetener
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup flour, I use whole wheat, try all purpose or gluten free if needed
  • ¾ cup bittersweet dark chocolate chips, I like chopped chocolate here too, about 100g bar

Optional

  • flaky sea salt, like Maldon, for topping
Imperial – Metric

Instructions 

  • Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the tahini, maple syrup, vanilla and salt.
  • Mix in the flour until just combined…don't over mix! Then, fold in the chocolate chips or chopped chocolate.
  • Scoop about 1 tablespoon using a spoon or cookie scoop and place on the baking sheet. Gently press the tops to flatten to about ½ inch high (1 cm). If using, sprinkle with flaky salt.
  • Bake until just set (slightly dry to the touch) on top and starting to appear golden at edges, about 9-12 minutes. You want to underbake them, as this keeps them tender and they will continue to firm as they cool. I find in my oven, this is closer to 10 minutes.
  • Remove the baking sheet to a wire cooling rack. These cookies are delicious warm (maybe wait 5 minutes so you don't burn your tongue!).
  • Once fully cooled, you can transfer to an airtight container on the counter for 3-4 days. These cookies are low sugar, so they'll dry out if left open.

Notes

Low FODMAP: the rest of the ingredients are low FODMAP, so using a low FODMAP, starch-based gluten free flour will make these cookies fully low FODMAP!
Cuisine: American, Middle Eastern
Course: Baked Good, Dessert, Snack
Author: Desiree Nielsen, RD

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