Chocolate Fudge Tahini Cookies

Nadia Brownies, Chocolate, Cookies, dairy free, Desserts, gluten free, snack, Sweet Snacks, Vegan, Vegetarian 16 Comments

Chocolate Fudge Tahini Cookies

Chocolate Fudge Tahini Cookies

Rich, dense and chewy chocolate cookies made using healthier ingredients and they’re 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!

Chocolate Fudge Tahini Cookies

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 πŸ˜€ and best of all they only call for 7 ingredients!

These Chocolate Fudge Tahini Cookies are

Made with some amazing ingredients
And SO chocolaty πŸ˜€

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 πŸ˜› 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!

Chocolate Fudge Tahini Cookies


235ml (1 cup) Tahini (runny Lebanese brands work best – I get mine from Middle Eastern/Asian shops)
120ml (1/2 cup) maple syrup
2 chia eggs (2 tbsp milled chia seeds + 6 tbsp water) – or you can use milled flaxseed
50g (1/2 cup) ground almonds – you can substitute for oat flour to make it nut-free, but they won’t be as chewy
6 tbsp cocoa
1/4 tsp salt
100g dark chocolate chips


Preheat your oven to 180C/160C fan/350F
Prepare your chia eggs by mixing 2 tbsp milled chia seeds (or milled flaxseed) with 6 tbsp of water. Leave for 10 minutes to set.
In a large bowl, mix together the tahini, maple syrup, and chia eggs. 
Add in the ground almonds, 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 parchment paper.
Press the cookies down into round discs and bake for 15 minutes.
Leave to cool completely. The cookies will firm up as they cool.

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Comments 16

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  1. 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!

  2. Hello Nadia, could you put the grams please? I’m french and i Would like to try your recipe but cant translate the quantity 😭

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      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.

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  3. 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?

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