Rich, thick and chewy Paleo Double Chocolate Tahini Cookies packed with dark chocolate and sweetened with unrefined coconut sugar. The tahini adds depth to the flavor and gives the cookies an incredible texture! Gluten free, grain free, dairy free.
Tahini is one of those ingredients that makes me a little bit nervous. Like the kind of nervous you feel when you’re dating someone new, perhaps someone smarter and more hip than you, and you don’t want to go all almond-butter-with-a-spoon on them too soon so you try to play it real cool.
Tahini is SO the bad boy of my kitchen. It’s no almond butter and it’s not completely obvious how to handle it. The wrong brand can be bitter, you’re not sure how much of it you really need, or how much “sweet” is needed to balance the flavor. Recipe heartbreak is a real risk.
It/he (yup I’m nuts) sort of hangs out in the corner of my pantry with chia seeds (which I’ve never even used – oops) flax seeds (another oops), curry and cardamom, and a few other spices that I never seem to experiment with because frankly they intimidate the crap out of me.
Still, Tahini also happens to be one of those ingredients that surprises me in a very kind & friendly way – every time I find the courage to break it out and create a new recipe. A bad boy with a good heart, maybe. Even though I’ve only gone the “safe” “dessert” route with tahini thus far – I’m not sure I’m ready to dive into anything savory with it quite yet.
But hey – it’s an honest start to what might one day be a more serious relationship between the two of us. You know, me and tahini.
Even though I sound insane, you probably read me right – I want to someday, somehow take things to the next level with tahini – and after you try these cookies, you will too. And yes, you guessed right – that was totally the pickup line tahini used on me the day I made these cookies. No need for jealousy, there’s more than enough tahini to get around to each and every one of your kitchens.
But before we start, can someone remind me what the heck I’m even talking about anymore? It started out a typical cookie recipe post and then we went to revisit my adolescent angst and relationship insecurities. I guess feelings are feeling, right? 
Right, back to the cookies – believe it or not, after all the blabbering with my tahini/bad boy metaphor – these double chocolate tahini cookies are not intimidating in the least. Nor are they particularly “sophisticated” – all my kids ate them and LOVED them – the tahini adds a nuttiness but the cookies are sweet and chocolatey just the way we like them over here!
They’re also seriously easy to make since I used just one type of flour, and you can eat them almost right out of the oven since they set quickly. What I’m saying is – you can be reading this post, dreaming of cookies and then actually be sitting down eating one or five of them 30 minutes later. Quicker if your kitchen is more organized than mine 🙂
Are you ready to put on your red lipstick, 4 inch heels and Victoria’s Secret push up bra to make these double chocolate tahini cookies? Obviously that’s what we should all wear whilst cooking/baking.
I’m kidding, you see, although if food blogs existed 60 years ago maybe I wouldn’t be. With the exception of the push up bra – didn’t people stuff their bras with socks back then? I prefer my socks on my feet and will trade the lipstick for coconut oil. Throw my favorite sweatpants in there too (or on me, I guess) and the cookie game is on!
Paleo Chewy Double Chocolate Tahini Cookies
Paleo Chewy Double Chocolate Tahini Cookies
Ingredients
- 1 egg
- 1/2 cup organic tahini mixed prior to adding
- 1/4 cup organic coconut oil solid but soft (room temp)
- 3/4 cup unrefined coconut sugar
- 2 tsp pure vanilla extract
- 1 cup fine blanched almond flour
- 1/2 cup cocoa powder or raw cacao
- 1/2 tsp baking soda
- 1/8 tsp fine grain sea salt
- 1/2 cup dark chocolate chips I used Enjoy Life Dark Chocolate Morsels
Instructions
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Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
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Beat together the tahini and coconut oil until smooth - I used my hand mixer for this. Then, beat in the coconut sugar, egg, and vanilla.
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Mix the dry ingredients together in a separate bowl (except for chocolate chips) then add the dry mixture to the wet ingredients and mix well until a sticky dough forms.
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Stir in the chocolate chips, then chill the dough for about 10 minutes. Use a spoon or cookie scoop (I love this cookie scoop) to drop dough into 16 balls (you may need more than one cookie sheet) Flatten each one into a "cookie shape" and bake in the preheated oven for 10-12 minutes, until just set.
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Allow the cookies to cool on the baking sheet for 3-5 minutes, then transfer to wire racks to fully cool. Store leftovers in a sealed container in the refrigerator. Enjoy!
What I Used to Make My Chewy Double Chocolate Tahini Cookies:
Want more crazy delicious, easy Paleo cookie recipes? Try one of these!
Chewy Chocolate Chip Cranberry Cookies
Ultimate Chewy Paleo Chocolate Chip Cookies
Double Chocolate Pecan Cookies
Tell Me!
What ingredient(s) intimidate you/make you nervous to work with?
What food is your best friend? Spouse? One night stand? Soul mate?
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i still have two jars of tahini in my pantry. I used it for a while on salads and then forgot about it!
Maybe next up I need to try a salad dressing..
I would be the worst 1950s housewive EVER. My wife card would seriously be revoked.
Same here! Interesting back to the future scenario that would be 😉
please help convert to coconut flour instead of almond flour, we have tree nut allergy.
Thank you!!
I would go with a half cup – let me know if that works! You’ll definitely have to chill the dough before shaping and baking.
I’m more of a sweats and socks in the kitchen kind of gal too.
Also experiment with the curry. It’s amazing what a little spice will do.
Sweat pants and tahini cookies sound good to me. I love the deep flavor Tahini adds to cookies; it is kind of an intimidating ingredients so I totally resonate with you on that relationship.
I love tahini, but it intimidates me, too! I drizzled some over a broccoli slaw stirfry the other day and was reminded how much I love it, though 🙂 I’ve never tried it in dessert… but these are about to change that!
These look so good, can’t wait to try them!
I omitted the coconut oil and they turned out more caky than chewy – what can i sub the coconut oil for? Really love the flavors
The coconut oil really creates a great texture so I’m honestly not sure, however you could try using 3/4 cup of tahini (in total) to replace the 1/4 cup coconut oil and see how that works.
They taste so good. but mine were too crumbly, the fell apart so easily, how can I fix it? i did reduce the coconut sugar to 1/2 cup could that be why they are falling apart? and did you try to make it vegan with a flax egg or chia egg? would this recipe work?
Hi! Not sure why they’re crumbly, but I wonder if it has something to do with the coconut flour. I don’t think these would work vegan – they need the eggs.
i tried it with a chia egg and it held up nicely but it needs to completely cool on the baking sheet. i didnt use coconut flour only almond flour.
I was looking for a recipe to use up the rest of the tahini that has been sitting in my cupboard for ages. These cookies seemed like the perfect solution! I made them with chia instead of egg, with a mix of hazelnut/almond meal and coconut flour to make up a cup and reduced the amount of coconut sugar. I accidentally overcooked them so they are more like biscuits instead of chewy cookies, but the flavour is really nice! Reminds me of biscuits I used to make when I was younger. 🙂 Will definitely attempt again. (I also added a few cocao nibs instead of chocolate chips)
I may just have to buy another jar of tahini just so I can retry this recipe – and do it right the second time around!
I was a little nervous that they would taste bitter because of the tahini + dark chocolate, but they turned out really really good. I am taking these to work tomorrow for the ladies to taste… I doubt anyone will imagine they are paleo. I’d probably make these again when craving an extra chocolatey cookie.
Do you have the nutritional facts for this recipe? Thanks!
Hi! Just a fan here to say thank you soooo much for this recipe! I made them back in December and am about to make them again for my husband’s 30th (by request)! We love halvah, and once I even tried to make a refined-sugar-free version for him (didn’t work!). We haven’t had it in years because of the sugar- but then this recipe happened and he has declared them “Halvah Cookies!” They taste just like chocolate halvah in cookie form and we are in love!
I can’t tolerate chocolate chips, or dark chocolate — they give me headaches — but I can usually manage something with a good double-process cocoa in it. So I made this recipe without the chocolate chips, and they’re really good! I wish I had sprinkled maldonado salt on before I baked them. Next time.
I just made this and it’s amazing! I love that the batter is not too sweet. I added a tsp of instant coffee to enhance the chocolate flavor and smell. Thanks for this recipe!
These are INSANE. I miss dairy & wheat so badly – but these more than make up for it! Made them for the first time last night for cookie boxes, exactly as directed, and they’re so wonderful I’m making them again tonight, but doubling the recipe. Want to share them with everyone we know & love! Also adored your Big & Chewy Paleo Gingerbread Cookies – thank you! You’re incredibly talented, and I’m so grateful to have found your site. Happy holidays!
Have you tried a keto version of these with erythritol?
Have you ever tried a keto version?
SO yummy!!!!
Will def make again! Thank you!!
wow, this cakes looks so delicious and yummy. i just love this recipe of double chocolate tahini cookies. thanks for sharing this article.
These are a total pain to make. The chips don’t want to incorporate, the batter is too stiff to use a cookie scoop. So it makes total sense that these have become our favorite cookie. I reduced the chocolate chips by half…plenty chocolatey anyway. And I don’t bother with a scoop – I just get messy and shape them by hand.
I just finished baking this cookie, it’s amazing! I already scooped them on the cookie sheet when I realized that I forgot to add the egg. I had to put it all back in the mixing bowl and added the egg. I baked it for 11 minutes. The texture is perfect, crunchy around the edge and chewey on the center. This will definitely be one of my favorite cookie. Thank you foe the recipe!
Very tasty- but mine got crumbly too. Made them as directed, only change was they were in the fridge about an hour before baking.