# Fudgy Chocolate Tahini Cookies: A Delectable Vegan Delight
While preparing our tahini cookies yet again, we thought, *What if we tossed some chocolate into the mix?* The outcome surpassed our expectations. Presenting: fudgy chocolate tahini cookies sprinkled with chocolate chips! They’re **vegan**, **gluten-free**, and utterly delightful — like a brownie and cookie fused into one!
## Reasons to Adore These Cookies
What do you need for these? **1 bowl**, **8 ingredients**, and about **20 minutes**. What more could we add? Let’s get baking!
## Chocolate Tahini Cookie Components
– **Tahini** – This luscious seed butter, crafted from ground sesame seeds, has become a staple in our sweet recipes thanks to its deep, nutty, slightly bitter taste. It also provides moisture, substituting for the butter or oil you’d typically find in cookies, ensuring these treats remain oil-free and nutrient-rich!
– **Maple syrup** – The sweet, robust profile of maple syrup pairs beautifully with tahini, adds moisture, and keeps these cookies naturally sweetened. If you need another alternative, honey or agave might be worth considering!
– **Almond flour & tapioca flour** – This gluten-free, grain-free flour mix ensures the cookies are light, fluffy, and fudgy. If almonds aren’t an option for you, cashew flour could be a great substitute! For a nut-free version, you may try a seed-based flour or a reduced amount of all-purpose or oat flour, though the texture and taste will vary.
– **Cocoa powder** – Yum, chocolate! No further comments needed.
– **Baking soda & sea salt** – Classic additions that enhance lift and flavor.
– **Chocolate chips** – More chocolate = more fabulousness! When enjoyed warm, the chocolate chips become gooey and especially delightful.
## Steps to Create Chocolate Tahini Cookies
We’re familiar with the wonders of **tahini + maple syrup**, which is precisely where we commence with these cookies! When whisked together, they form a luscious, caramel-colored concoction with a perfect bittersweet harmony.
Next, we incorporate the dry ingredients (almond flour, tapioca starch, cocoa powder, baking soda, and salt) and stir until the cookie dough takes shape. There’s hardly an easier way to make cookies!
The last touch before scooping and baking: chocolate chips! Who could resist gooey chocolate morsels in their cookies?!
A brief bake in the oven (~10 minutes) followed by a few minutes to cool (~5 minutes), and the cookies are ready for you!
These might just become your favorite cookies! They are:
– Rich
– Fudgy
– Crispy on the exterior
– Soft on the inside
– Perfectly sweet
– Chocolaty
– Quick & easy
– Irresistibly scrumptious!
These satisfying cookies (5 g protein per serving!) make for an ideal sweet + energizing afternoon snack, Valentine’s Day festivities, holiday cookie baking, and beyond. They also freeze well (either as dough or baked cookies), making them fantastic for quick chocolate cravings!
## Additional Tahini Treats
If you try out this recipe, please share your thoughts with us! Leave a comment, rate it, and don’t forget to tag a photo on Instagram. Cheers!
## Recipe Snapshot
### Ingredients
– 1/2 cup tahini, unsalted and creamy/drippy
– 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
### Instructions
1. Preheat the oven to 350°F (176°C) and prepare a baking sheet with parchment paper.
2. In a medium mixing bowl, combine tahini and maple syrup and whisk together. 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 portion out ~1 1/2 tablespoon balls of dough, roll them into balls, and arrange them 2 inches apart on the baking sheet. Slightly flatten.
4. Bake for 9-12 minutes until the edges are just firm. Allow to cool for 5 minutes before indulging.
5. Store any leftovers covered at room temperature for up to 3-4 days or in the freezer for up to 1 month.
### Nutritional Information (per cookie)
– Calories: 202
– Carbohydrates: 20.9 g
– Protein: 5.2 g
– Fat: 12.9 g