Vegan Chocolate Chip Tahini Cookies

Lately i am craving all things tahini… like I want to drizzle it over everything I make and bake all the things with it. I was thinking about swapping out the almond butter for tahini in my delicious chocolate chip cookie recipe, when I saw Nicole Modic of Kale Junkie post about her tahini chocolate chip cookies and I was i n s p i r e d to make some!

I love a thick, chewy cookie, don’t you? These have the best texture of any cookie I have ever made. Hands down. They are literally perfection. They’re the perfect amount of sweet, with sea salt sprinkled on top to make them actual heaven in your mouth. I’ll just go ahead and say you’re welcome now, because as soon as you make these you are going to want them again and again… and again. They’re only 7 ingredients, and super fast to make too… so, again, you are welcome my loves!

I mean, seriously… look at that thick deliciousness! Good thing I am eating one of these as I type this because the cravings are hard for these. I know you guys are going to love these! And again, these are inspired by the ever lovely Kale Junkie 

Chocolate Chip Tahini Cookies

Thick, chewy and delicious! These cookies are literally heaven in your mouth, only 7 ingredients and supppper easy to make! 

Course Dessert
Keyword chocolate, cookies, dessert, grain free, plant based
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 cookies


  • 1 1/2 c almond flour
  • 1/2 c tahini
  • 1/3 c maple syrup
  • 1/3 c vegan dark chocolate chips
  • 2 flax eggs
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda


  1. Mix everything together in a bowl or stand mixer. 

  2. Put dough in the fridge for a couple hours, or at least one hour. 

  3. Roll into 12 balls and place on a lined baking sheet. 

  4. Sprinkle sea salt on each ball of dough. 

  5. Now this may sound odd, but press each ball of dough down a little with a fork or spatula. Trust me on this. You don't want it to be totally flat but just a little bit.

  6. Bake at 350 for about 15 minutes until they are slightly golden on the outside.