Description
These vegan, gluten-free chocolate chip tahini cookies are a quick and easy weeknight dessert made with just a few simple ingredients. They are chewy, rich, and ready in just 15 minutes.
Ingredients
Scale
- 1 cup (250g) smooth tahini
- 1 cup (100g) almond flour
- ¼ cup (60ml) pure maple syrup
- ½ cup (85g) dark chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the tahini, maple syrup, vanilla extract, and salt until smooth and glossy.
- Stir in the almond flour and baking soda until a dough forms. If the dough is too dry, add water one teaspoon at a time; if too wet, add a sprinkle of almond flour.
- Fold in the chocolate chips until evenly distributed.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving 2 inches between them.
- Bake for 10-12 minutes until edges are lightly golden but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Stir the tahini thoroughly before measuring to ensure a creamy consistency. Do not overbake as almond flour burns easily. For thicker cookies, chill the dough for 10 minutes before scooping. Sprinkle with flaky sea salt before baking for enhanced flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7
- Sodium: 90
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 3
- Protein: 5
Keywords: vegan cookies, tahini cookies, gluten-free dessert, 3-ingredient recipe, weeknight dessert, almond flour cookies, chocolate chip tahini