I have a flourless chocolate tahini cookies recipe that will change how you bake. These cookies combine nut and seed butters with cacao for a rich, satisfying bite. They’re dairy-free, gluten-free, and paleo-friendly—perfect for sharing with family and friends.
Do I need to use tahini in these paleo cookies?
These cookies strike a beautiful balance of salty and sweet. Creamy cashew butter paired with tahini enhances the deep chocolate notes from the cacao, and a pinch of sea salt elevates the flavor. Tahini adds a unique savory depth that many baked goods lack and makes these cookies stand out.
I originally developed this recipe years ago, and it has become a go-to for gatherings—people always ask for more because they’re truly special. I suspect it’s the tahini that makes them memorable; it’s not commonly used in desserts but it really should be.
More dessert recipes you may like:
5 Minute Paleo Chocolate Chip Cookies
Paleo and Vegan Almond Butter Cookies
Salted Caramel Pecan Cookies
Paleo Lemon Bars
Gluten Free Blueberry Crisp
My family memories inspired these cookies. Tahini first appeared in my life in halvah—a dense, sesame-based treat my grandfather often kept in the fridge. His generosity and love of food inspired me, and I like to think that making these cookies keeps a piece of his memory alive.
I confess photographing them was a challenge: I made extras because I kept eating the ones I had bitten into. Once you try them, you’ll understand.
You can substitute other nut butters, but cashew butter brings a uniquely creamy, buttery texture that almond or peanut butter don’t quite match. I also prefer using raw cashew flour when baking; it gives a softer, more tender result.
These flourless chocolate tahini cookies are decadent, so you’ll likely want a second batch—and a tall glass of non-dairy milk to enjoy alongside them.
Whether you’re celebrating the New Year or just craving cookies, these are worth making. I made them for friends and family during special occasions, including my bachelorette weekend, when they earned playful nicknames because of their deep color—but everyone agreed they tasted phenomenal.
Ready to bake? I hope you love these cookies as much as I do. If you make them, tag me on Instagram so I can see your creations. And remember: use a creamy tahini and a smooth cashew butter for the best texture.
Flourless Chocolate Tahini Cookies
Ingredients
- 1 cup coconut sugar
- 1/2 cup creamy tahini (see notes)
- 1/2 cup cashew butter
- 1/2 cup cacao powder
- 1 large egg (or 1/4 cup unsweetened applesauce for a vegan version)
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer, stir together cashew butter, tahini, and coconut sugar until well combined. Add the egg and mix thoroughly.
- Add 1/4 cup cacao powder and knead it into the dough by hand. Once combined, add the remaining 1/4 cup cacao and continue to knead until evenly incorporated.
- Add baking soda, vanilla extract, sea salt, and chocolate chips. Mix with your hands until evenly combined; the dough will be thick and sticky.
- Scoop about 1 1/2 tablespoons of dough at a time and roll into balls. You can make them slightly smaller or larger if you prefer.
- Place the cookie balls on the prepared baking sheet. This yields 12–15 cookies depending on size.
- Gently press each cookie down with the back of a fork. Don’t flatten too much; they will spread in the oven.
- Bake for 10–12 minutes, or until the edges look set. They may appear slightly underdone in the center—this is normal.
- Leave the cookies on the baking sheet for at least 15 minutes before transferring to a wire rack. They are fragile while cooling. Afterward, cool another 15 minutes and enjoy.
Notes
Use creamy nut and seed butters—if they are dry, the cookies will turn out dry. For best results select smooth, well-stirred tahini and cashew butter.
Nutrition
Calories: 222 kcal
Carbohydrates: 23 g | Protein: 6 g | Fat: 14 g
Saturated Fat: 4 g | Cholesterol: 18 mg | Sodium: 332 mg
Potassium: 213 mg | Fiber: 2 g | Sugar: 11 g | Calcium: 49 mg