If you’re a crunchy cookie person, you need to give these crunchy chocolate tahini cookies a try! They’re easy to make & so tasty. They also happen to be vegan, gluten-free + egg-free!
These crunchy chocolate tahini cookies were inspired by these tahini cookies that I created a few years ago. They’re so crunchy, easy and yummy that I HAD to make a chocolate version.
I do believe chocolate + tahini work so well together. If you haven’t tried this combination before, you need to asap! Similar to the way peanut butter (and nut butters in general) work really well with chocolate, tahini is no exception to the rule. The richness of the chocolate and the nuttiness of the tahini create the perfect flavour contrast.
I’ve always been a crunchy cookie/biscuit kinda gal. I would pick a crunchy cookie over one of the soft, gooey variety any day! I know I’m not alone in my crunchy biscuit addiction. There’s just something so satisfying when you bite into a hard cookie and hear that crunch. Soft cookies just don’t cut it for me.
I’m also not into sickly sweet cookies, or desserts in general. I love my sweet treats, but I want to be able to taste other flavours apart from a sweet overload. I used just enough maple syrup here to make the cookies sweet, but not completely overpower the flavour of the cocoa, tahini and spices.
What you’ll need to make these crunchy chocolate tahini cookies:
Flour – I’m using gluten-free plain flour to make the recipe gluten-free, but you can use regular plain flour.
Ground almonds – this adds more moisture to the cookies. It’s a great option to use in gluten-free recipes.
Cocoa powder – to add a rich chocolatey taste.
Spices – these are optional, but recommended. I love cinnamon and cardamom in sweet tahini recipes. The flavours just work really well together.
Tahini – runny tahini works best as it’s easier to mix the batter. You can use nut butters instead, but again make sure they’re the runny kind otherwise you may need to use more.
Maple syrup – to sweeten, but any liquid sweetener will work like honey, rice syrup, agave, etc.
These crunchy chocolate tahini cookies are:
- Gluten-free
- Vegan
- Dairy-free
- Egg-free
- Healthier than most shop bought cookies
- Lovely & crunchy
- Easy to make
- And super yummy!
Crunchy Chocolate Tahini Cookies
Ingredients
- 60g gluten-free plain flour I used FREEE plain flour
- 50g ground almonds
- 2 tbsp cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 tbsp tahini or a runny nut butter
- 4 tbsp maple syrup or honey, rice syrup, etc.
- Sesame seeds for decoration
Instructions
- Preheat your oven to 180C/160C fan assisted/350F.
- In a large bowl, mix together the flour, ground almonds, cocoa, spices, baking powder and salt.
- Pour in the tahini and maple syrup. Mix to combine. Shape the mixture into even sized balls and place onto a baking sheet lined with parchment paper.
- Press into flat discs using your fingers or a flat glass. The thinner they are the crisper they will become.
- Sprinkle some sesame seeds on top. Bake for 12-15 minutes. Leave to cool completely and enjoy!
Nutrition
Omg they look sooooo good!!! ???Will oat flour work instead of plain flour??
For once I didn’t use oat flour in a recipe ? It should work, but I haven’t tired it so I can’t be 100% sure.
Thanks Nadia for the amazing recipe, but could I use oats or coconut flour instead of gluten free plain flour?
Hi Amal 🙂 oat flour should work, although I haven’t tried it in this recipe, so i can’t say for sure. Let me know if you do try it and how you get on!
Can I used leftover almond pulp (after making almond milk) instead of ground up almonds? It’ll be a wet ingredient
Hi Sam 🙂 I don’t have much experience using almond pulp, so I’m not sure how the mixture will turn out. You can give it a try, but I can’t guarantee it’ll work. Let me know if you do try it though and how you get on 🙂
Thank you for this recipe ? So lovely and crunchy. Love that they’re not overly sweet too x
So glad you enjoyed them Lisa 🙂 That’s why I like them too – crunchy and not too sweet! Thank you for your feedback xx
Would love to try these! Any idea how ground walnuts would work instead of ground almonds?
Hi Erin 🙂 it should work if you grind the walnuts to a fine flour like texture.
Is there a nut free substitute for the ground almonds?
Hi Monica 🙂 I haven’t tried this recipe without the ground almonds, but you can sub the ground almonds with more oat flour. You may need to play around with the quantities a bit as different flours behave differently. Alternatively you can make these tahini chocolate dipped cookies that don’t have nuts in them https://nadiashealthykitchen.com/chocolate-covered-tahini-cookies/
Do you use GF all-purpose flour?
Hi Colleen 🙂 yes I used GF plain (aka all purpose) flour
They look great! Can I add protein powder in it and reduce the GF flour instead if I want make them protein + ? What do you think
I love your recipes ?? and your voice! ? best,
Hi Celia 🙂 You can definitely give that a try, although unless I test it myself with protein powder I can’t say for sure how they will turn out. Let me know if you do try them with added protein and how you get on 🙂
Loved making, used spelt they came out very well. Thank you!!
So glad you enjoyed them Shirley 😀 x
I made these this afternoon and the recipe worked perfectly. Usually make plain tahini biscuits but the added cocoa is a delicious alternative. I am enjoying one now with a cup of tea! Thanks Nadia.