Rich, dense and chewy chocolate cookies made using healthier ingredients – these Chocolate Fudge Tahini Cookies are completely plant-based and gluten-free. If you love chocolate and tahini, then these chocolate fudge tahini cookies are for you. In fact if you love cookies, full stop, you need to try these!
I made these cookies years ago and posted them on my blog (click here for the original recipe), but I’ve had a lot of requests for an egg-free version and I’ve finally managed to get the chance to re-test the recipe and found the perfect ratio of ingredients for them to work without the eggs. They’re super dense and so chocolatey and lush 😀 and best of all they only call for 7 ingredients!
These Chocolate Fudge Tahini Cookies are:
- Made with some amazing ingredients
- And SO chocolaty 😀
Although I said they’re made using healthier ingredients that doesn’t mean that by default they’ll also be low in calories, carbs and fat. Just like any other dessert, they’re meant to be enjoyed in moderation. You should be looking to get the main bulk of your daily nutrient requirements from your main meals and snacks, not necessarily from desserts. I like to make healthier treats because I think why not try to get something good from a dessert if you can. As long as you don’t compromise on taste. Although having said that, I no longer enjoy eating ‘regular’ desserts because I find them way too sweet and sickly. My taste buds have really changed over the last few years and I don’t crave uber sweet treats anymore, which I can’t really complain about. I think that’s why I love chocolate desserts so much. The bitterness in the chocolate balances out the sweetness.
Tahini has been one of the ingredients that I’ve enjoyed working with the most since I started my blog. It has such a special place in my heart as it’s used quite heavily in Middle Eastern cuisine, but I feel it’s so underrated and underused in the west. And when it’s used, it’s usually used in savoury recipes like hummus and sauces. I want to show how versatile this amazing ingredient is and how amazingly well it works in sweet treats. I always say that tahini is the Middle Eastern version of peanut butter, but as far as I’m concerned tahini will always be the winner in my eyes 😛 and if I had to choose one over the other, it will always be tahini.
Tahini goes especially well with chocolate (that and dates!). Combine the two together and you have the most amazing texture and deep flavour. You can probably tell how obsessed I am with both those ingredients, can’t you?
If you’re looking for amazingly rich and chocolaty cookies that happen to be vegan and gluten-free, you NEED to try this recipe. You’ll be losing out big time if you don’t!
What you need to make these chocolate fudge tahini cookies:
Tahini – This is the main ingredient and what gives these cookies a gooey texture. Runny tahini works best as it makes everything easier to mix. I always use Middle Eastern tahini (preferable Lebanese like this brand) as the quality is so much better than those found in your local supermarkets.
Maple syrup – to sweeten and cut through the bitterness of the chocolate. Other liquid sweeteners will also work like honey, agave or rice syrup.
Flaxseed – Mixed with water, this will act as a binder to help hold everything together. If you’re not vegan you can use a whole egg instead.
Cocoa – plain baking cocoa or cacao powder will add a rich, intense chocolatey taste.
Oat flour – I love using oats as a replacement for plain flour. All you need to do to make oat flour is blend oats in a high-speed blender. Use gluten-free oats for a gluten-free recipe.
Chocolate chips – This is optional, but recommended for extra yumminess. I usually use dark chocolate chips, but when taking the pictures I decided to use vegan white chocolate chips to create a contrast in colour. You can even use nuts/dried fruit if you want to change it around a little.
Chocolate Fudge Tahini Cookies
- 140g tahini*
- 60ml maple syrup
- 1 tbsp ground flaxseed + 3 tbsp warm water**
- 3 tbsp cocoa
- 4 tbsp oat flour***
- Pinch of salt
- 40g chocolate chips****
- Preheat your oven to 180C/160C fan/350F.
- In a small bowl, mix 1 tbsp ground flaxseeds with 3 tbsp of water. Leave for 10 minutes to set.
- In a large bowl, mix together the tahini, maple syrup, and set flax mixture.
- Add in the oats, cocoa and salt. Mix well to combine, then fold in the chocolate chips.
- Use an ice cream scoop to scoop out the batter and arrange onto a baking sheet lined with baking paper.
- Press the cookies down into round discs and bake for 12-15 minutes.
- Leave to cool completely. The cookies will firm up as they cool.