Fudgy Chocolate Tahini Cookies (1 Bowl!) Recipe
These fudgy chocolate tahini cookies are a rich, one-bowl treat combining the nutty flavor of tahini with cocoa and chocolate chips. Naturally sweetened with maple syrup and made using gluten-free almond flour and tapioca starch, they bake into soft, slightly chewy cookies with a deep chocolate taste and a hint of saltiness. Perfect for a quick, delicious dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/2 cup tahini, unsalted and smooth/drippy
- 1/2 cup maple syrup
Dry Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch (also called tapioca flour)
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup semisweet chocolate chips or chunks
Instructions
- Preheat Oven: Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium mixing bowl, combine the unsalted, smooth tahini and maple syrup. Use a whisk to blend thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: To the tahini mixture, add almond flour, tapioca starch, cocoa powder, baking soda, and sea salt. Use a wooden spoon or rubber spatula to stir all ingredients together until fully combined. Fold in the semisweet chocolate chips or chunks evenly throughout the dough.
- Portion Cookies: Using a cookie scoop or a generous tablespoon (about 1 1/2 tablespoons per cookie), scoop the dough and roll into nearly perfect balls. Place them about 2 inches apart on the prepared baking sheet. Gently press each ball down slightly to flatten.
- Bake: Bake the cookies in the preheated oven for 9 to 12 minutes, or until the edges become slightly firm. The cookies won’t spread much during baking.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool for 5 minutes before enjoying. This allows them to set for the perfect fudgy texture.
- Storage: Store any leftover cookies in a covered container at room temperature for 3-4 days or freeze up to 1 month. For best texture, enjoy frozen cookies at room temperature.
Notes
- If you want to bake smaller batches, freeze the dough balls and bake when ready.
- The cookies have a fudgy texture and will not spread much during baking; spacing should accommodate this.
- Using unsalted, smooth tahini enhances the flavor and texture balance.
- This recipe is gluten-free due to the use of almond flour and tapioca starch.
