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.
Hello, can I remplace maple syrop for agava syrop? Thank you
Yes agave will work just as well 🙂
I cannot believe these cookies are flourless! Chocolate in every bite sounds magnificent to me! I didn’t know that the original recipe had eggs, but given that I am vegan, I am delighted that these are egg free. Hey, more vegan desserts, the merrier!
Hello Nadia, could you put the grams please? I’m french and i Would like to try your recipe but cant translate the quantity 😭
Can you freeze them ?
Yes, just take them out of the freezer about 30 minutes before serving.
Can I use regular eggs? If so, how many? Thanks 😊
Hi, I’m allergic to sesame. What can I substitute with tahini? Thanks!
You can try smooth almond butter or peanut butter, but I haven’t tried either for this recipe so can’t guarantee you’ll get the same results.
This cookie dough alone is pure heaven.😍I think this may be a new fav.
Do you taste the strong tahini taste ? I don’t like tahini😩
You can definitely taste the tahini, but I think it goes well with chocolate.
I am using flax seeds first time in a baking recipe , it has a funny smell to it, is it natural!?
Hey there! the cookies are delicious. Tahini and chocolate are a great combination! But mine didnt turn out as high as yours, there are pretty flat and break apart easily… Any idea why or what I did wrong?
I’m sorry to hear that! Did you make any changes to the ingredients or quantities?
Hi! Can i use almond flour instead of ground almonds??
Can I use chocolate tahini?
If so how many table spoons of cocoa should I use then.
I am literally typing with one of these cookies in my hand.
These beauties are warm and fresh out of the oven.
Thank you so much I think perfect as they are although in half the batch I actually also added a sachet of medicinal mushroom coffee blend 😄
I love them both.
If I want to use eggs
How many do I need?
Hi, I was wondering if I could use white or brown sugar instead of maple sirup? – Thank you
These cookies are addicting…thank you for the recipe!
Hi Nadia , are you able to use eggs?
If so how many?
I am new to a plant base diet. I knew I needed a sweet treat every now and then. Gave this recipe a try and I was very surprised by the taste! It was the perfect sweetness I needed. Thank you for sharing this recipe 🙂
Thank you for this recipe – so nice to see gluten free and vegan things that don’t have a million weird ingredients in! When I made these I found the batter to be very solid – difficult to stir, and sticky when trying to put onto the baking tray..is that normal? Can’t work out what I might have done differently!
I used almond flour and they were delicious. I’ll have to freeze the rest so we don’t eat them all at once.
Just made these on a whim with some tahini I really should have used by now and I’m amazed! My first gf vegan bake I think I could share and not have to explain “oh it’s vegan and gf btw!” Thanks!!
Hi can I replace the chia eggs with regular eggs? If yes then how many eggs?
I put shredded unsweetened coconut instead of chocolate chips and increased the crushed almonds a bit for more for added texture They taste amazing!!! I love this recipe and will definitely be one of my regular cookie recipes
Omg! Nadia, these are magic! So easy and yum.. thank you for looking after the dietary challenged among us.. works perfectly with the chia eggs.. Rach😋
These look sooooooo gooooood! I cant believe they’re flourless :O I definitely am going to make some of these on the weekend.
Hi can I do 1 large egg instead of the flaxseed?
Can I use regular egg? Im alregic regic to flaxseed?
If yes how many?
This is definitely one of those recipes you keep and share! I’ve made this twice already, and they were irresistible! The second time, I subbed the chocolate chips for a mix of cacao nibs and hemp hearts, and they were absolutely incredible!
So glad you enjoyed them 😀 Thank you for your feedback!
Hi Nadia, have you changed/halved the recipe? I have been making these for a few weeks and when i’ve gone back to the same link, the measurements seem to have changed? I remember something like half cup of ground almonds instead of oat flour and double the maple syrup and tahini?
Hi Alex 🙂 Yes I made a slight alteration and substituted the ground almonds for ground oats (1/2 cup oat flour instead of 1/2 cup ground almonds) to make them lower in fat and calories. I did halve the recipe, but the measurements are exactly the same as before if you double the recipe 🙂
hi, no baking soda/baking powder?
Hi B 🙂 I didn’t use either and they work fine without them.
Thank’s it was so goood!))
So glad you enjoyed them Olena 😀 Thank you for your feedback xx
Hello can i use regular whole wheat flour?
Yes whole wheat flour will work 🙂