These tahini chocolate chip cookies are tender and chewy in the center, with slightly crisp edges. They’re gluten-free and vegan and require only 8 ingredients you most likely already have in your pantry!

After six batches, this tahini chocolate chip cookie recipe is ready to share! I was set on making the best tahini chocolate chip cookie that was gluten-free, vegan and made without refined sugar. After testing different variations that included almond flour, maple syrup, baking powder and no flax egg, this recipe is by far the winner. These tahini chocolate chip cookies require only 8 simple ingredients. Chances are you already have these ingredients as kitchen staples. Which means you have the perfect excuse to whip up a batch of these tahini chocolate chip cookies on a whim whenever you need a cookie.

If you’ve never baked with tahini, promise me you start with these cookies. Tahini can be slightly bitter, or somewhat an acquired taste. But when paired with a little sweetener like maple syrup or in this case, coconut sugar, it comes across as just subtle nuttiness. When used in baked goods it’s not overpowering and adds depth from the nuttiness. These cookies are officially one of my favorites. I hope they become one of yours also!

close up chocolate chip tahini cookies on parchment paper
split chocolate chip tahini cookie on parchment paper

Nourished by Nutrition Facts

Tahini – tahini is a paste or seed butter made of sesame seeds. If you’re not already using tahini regularly, I recommend incorporating it into your diet. Tahini is extremely rich in minerals. It’s a great source of plant-based calcium and iron, which can be hard to come by especially if eating a mostly plant-based or a vegan diet. It’s also an excellent source of the lignans, sesamin and sesamol. Lignans are antioxidant polyphenols that can help support the immune system and balance hormone levels. This is why sesame seeds are used in seed cycling.

Calcium – calcium is important for strong bones and maintaining this strength as we age. Despite popular belief, milk and dairy products aren’t the only way to get calcium. White beans, soybeans, chickpeas, tahini, oranges, and figs all contain a moderate amount of calcium. Two tablespoons of tahini contain 128mg or 12% of the recommended daily intake of calcium.

If you eat mostly plant-based, dairy-free or vegan it’s especially important to pay attention to your daily calcium intake. The recommended intake of 1000 mg/day for individuals ages.

chocolate chip tahini cookies on parchment paper



Tahini Chocolate Chip Cookies

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5 from 2 reviews

These tahini chocolate chip cookies are tender and chewy with slightly crisp edges. They’re gluten-free and vegan and require only 8 ingredients.

Makes 8 cookies


  • 3 tablespoons filtered water*
  • 1 tablespoon ground flax*
  • ½ cup tahini
  • 6 tablespoons coconut sugar
  • ½ teaspoons vanilla extract
  • 1/3 cup oat flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 1/41/3 cup chopped dark chocolate


Preheat the oven to 350F. Line baking sheet with parchment paper. Make your flax egg (if using) by combining 1 tablespoon ground flax with 3 tablespoons filtered water in a small bowl. Let sit for 5-10 minutes until thick and gelled.

In a medium bowl, mix together the tahini, vanilla, coconut sugar, salt, baking soda and flax egg. Add the oat flour and mix until well combined. Fold in the chocolate chips.

Spoon 2 tablespoons of dough onto the lined baking sheet. gently press the dough with the palm of your hand. Repeat with the remaining dough.

Bake for 10 to 12 minutes, or until just beginning to turn golden. The cookies are very fragile until cooled. Be patient and let cool for at least 10 minutes on the tray before enjoying.

Storage in the fridge for up to 4 days or in the freezer for 2 months.


These tahini chocolate chip cookies are best eaten within the first few days since they hold on to moisture and really lose their crisp edge after a day or two. I recommend storing in the fridge for up to 4 days.

Flax Egg Substitute:
In place of the flax “egg” (3 tablespoons water + 1 tablespoon ground flax or chia) you can use one egg.