Description
Fudgy, pillowy double chocolate tahini cookies that have a rich, brownie-like taste. These vegan and gluten-free cookies are made in just one bowl with 8 simple ingredients and can be prepared in 20 minutes, making them a quick and delicious dessert option.
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
Mix-ins
- 1/2 cup semisweet chocolate chips or chunks (preferably Enjoy Life brand)
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Wet Ingredients: In a medium mixing bowl, whisk together the tahini and maple syrup until they are thoroughly combined and smooth, creating a cohesive wet base for your cookie dough.
- Add Dry Ingredients: To the wet mixture, add almond flour, tapioca starch, cocoa powder, baking soda, and sea salt. Use a wooden spoon or rubber spatula to mix everything together until a uniform batter forms.
- Incorporate Chocolate Chips: Stir in the semisweet chocolate chips evenly throughout the dough to ensure every bite packs a chocolate punch.
- Portion Dough: Using a cookie scoop or a tablespoon, scoop about 1 1/2 tablespoons of dough per cookie. Roll each portion into a near-perfect ball and place them about 2 inches apart on the prepared baking sheet.
- Flatten Cookies: Gently press down on each dough ball to slightly flatten them, which helps them bake evenly and develop that perfect fudgy texture. This recipe yields around 13 cookies.
- Bake: Bake in the preheated oven for 9 to 12 minutes, or until the edges are slightly firm but the centers remain soft and fudgy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack or serving plate. Enjoy warm or at room temperature.
- Storage: Store leftover cookies covered at room temperature for up to 3-4 days. For longer storage, freeze cookies in an airtight container for up to one month. Thaw at room temperature to maintain the best texture.
Notes
- The cookies don’t spread much during baking, so a standard baking sheet should be sufficient for the batch size. Adjust baking sheet size if doubling the recipe.
- For convenience, cookie dough can be frozen before baking to allow for small batch baking later.
- Use unsalted tahini to control salt levels in the recipe.
- Enjoy Life brand chocolate chips are recommended for a dairy-free option.
- These cookies have a naturally fudgy, brownie-like texture thanks to the tahini and cocoa powder.
- Store cookies in an airtight container to maintain freshness and fudginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, Egg-Free, Oil-Free
