Fudgy Chocolate Tahini Cookies (1 Bowl!) Recipe
Deliciously fudgy and rich chocolate tahini cookies made in just one bowl. These gluten-free, naturally sweetened treats combine nutty tahini with cocoa and chocolate chips for a chewy, melt-in-your-mouth experience that's easy to whip up and bake in under 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/2 cup tahini, unsalted and smooth/drippy
- 1/2 cup maple syrup
Dry Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch (also called tapioca flour)
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup semisweet chocolate chips or chunks
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium mixing bowl, combine the tahini and maple syrup. Use a whisk to mix thoroughly until well combined and smooth.
- Add Dry Ingredients: Add almond flour, tapioca starch, cocoa powder, baking soda, and sea salt to the wet mixture. Use a wooden spoon or rubber spatula to stir everything together until the dough is uniform. Fold in the semisweet chocolate chips to evenly distribute them throughout the batter.
- Shape Cookies: Using a cookie scoop or a tablespoon, scoop about 1 1/2 tablespoon portions of dough. Roll each portion into near perfect balls and place them about 2 inches apart on the prepared baking sheet. Gently press down each ball to slightly flatten them, keeping in mind they won't spread much during baking.
- Bake: Bake the cookies in the preheated oven for 9 to 12 minutes until the edges are just firming up but the cookies remain fudgy. Remove from the oven and allow them to cool for about 5 minutes on the baking sheet to set.
- Store and Enjoy: Store any leftovers covered at room temperature for up to 3-4 days or freeze for up to 1 month. For the best texture, enjoy the cookies at room temperature after freezing.
Notes
- These cookies are naturally gluten-free and can be enjoyed by those avoiding gluten.
- If you want to bake in smaller batches, freeze the dough balls and bake them as needed.
- The cookies won’t spread much, so don’t worry about flattening too much before baking.
- Use smooth, drippy tahini for better mixing and texture.
- Store cookies in an airtight container to maintain freshness.
