# Fudgy Chocolate Tahini Cookies: An Irresistible Vegan and Gluten-Free Delight
While whipping up our tahini cookies yet again, we wondered, *Why not throw some chocolate into the mix?* The outcome exceeded our expectations. Presenting: fudgy chocolate tahini cookies loaded with chocolate chips! They’re **vegan**, **gluten-free**, and utterly scrumptious — akin to a brownie and cookie fusion!
## Reasons to Adore These Cookies
What do you need for these? **1 bowl**, **8 ingredients**, and around **20 minutes**. Do we need to say anything else? Let’s get baking!
### Chocolate Tahini Cookie Essentials
– **Tahini** – this smooth seed butter crafted from blended sesame seeds is now one of our top ingredients for sweet delights thanks to its rich, nutty, slightly bitter taste. It also provides moisture, substituting for butter or oil in a traditional cookie recipe, making them naturally oil-free and nutrient-rich!
– **Maple syrup** – the luscious, rich taste of maple syrup complements tahini beautifully, adds moisture, and keeps these cookies naturally sweet. If you seek an alternative, honey or agave might work well!
– **Almond flour & tapioca flour** – this gluten-free and grain-free flour mix keeps these cookies light, airy, and fudgy. If almonds are off the table, cashew flour would work nicely! For nut-free options, you might explore seed-based flours or a smaller amount of all-purpose or oat flour, though the texture and flavor would differ.
– **Cocoa powder** – yum, chocolate! No further comments needed.
– **Baking soda & sea salt** – classic cookie components that contribute lift and flavor.
– **Chocolate chips** – more chocolate = more yumminess! When enjoyed warm, the chocolate chips melt and are especially delightful.
### Steps to Create Chocolate Tahini Cookies
We’re well acquainted with the wonder of **tahini + maple syrup**, and that’s our starting point for these cookies! When whisked together, these two elements form a rich, caramel-like mixture that strikes the ideal balance between bitter and sweet.
Next, we incorporate the dry components (almond flour, tapioca starch, cocoa powder, baking soda, and salt) and mix until a cookie dough appears. Cookie preparation doesn’t get easier than this!
The last touch before scooping and baking: chocolate chips! Because who wouldn’t want gooey chocolate pieces in their cookies?!
A brief bake in the oven (~10 minutes) followed by a short cool-down (~5 minutes), and the cookies are ready!
These cookies might just become your new go-to treat! They’re:
– Decadent
– Fudgy
– Crispy on the outside
– Soft on the inside
– Just the right amount of sweet
– Chocolatey
– Quick & simple
– Unavoidably tasty!
These delightful cookies (5 g protein per serving!) are perfect for a sweet + energizing afternoon indulgence, Valentine’s Day parties, holiday baking, and so much more. They also freeze well (both as dough and finished cookies), making them ideal for quick chocolate cravings!
### Additional Tahini Treats
If you decide to try this recipe, share your thoughts! Leave a comment, rate it, and remember to tag a photo on Instagram. Enjoy, everyone!
## Recipe Overview
### Prep Time: 10 minutes
### Cook Time: 10 minutes
### Total Time: 20 minutes
### Yield: 13 cookies
### Ingredients
– 1/2 cup tahini, smooth and unsalted
– 1/2 cup maple syrup
– 1 cup almond flour
– 1/2 cup tapioca starch
– 1/2 cup cocoa powder
– 1/2 tsp baking soda
– 1/2 tsp sea salt
– 1/2 cup semisweet chocolate chips or chunks
### Directions
1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment.
2. In a medium bowl, combine tahini and maple syrup and whisk until blended. Add almond flour, tapioca starch, cocoa powder, baking soda, and salt. Mix thoroughly. Fold in chocolate chips.
3. Use a cookie scoop or tablespoon to measure out ~1 1/2 tablespoon portions of dough, roll into balls, and space them 2 inches apart on the baking sheet. Slightly flatten each ball.
4. Bake for 9-12 minutes until edges feel firm. Allow to cool for 5 minutes, then savor!
5. Keep any leftovers covered at room temperature for 3-4 days or freeze for up to 1