If you’re looking for a delicious, chewy, and nutrient-packed cookie, these Tahini Chocolate Chunk Cookies are a must-try! Made with almond flour, tahini, and dark chocolate. Cookies are naturally gluten-free, refined sugar-free, and full of wholesome ingredients.
Why You’ll Love These Cookies
- Gluten-Free & Grain-Free – Perfect for those with gluten sensitivities.
- Naturally Sweetened – Made with Jerusalem artichoke syrup, honey, or maple syrup instead of refined sugar.
- Rich & Nutty Flavor – Tahini adds a unique creaminess and deep nutty taste.
- Packed with Healthy Fats & Protein – Thanks to almond flour and tahini, these cookies are not just tasty but also nourishing and full of protein.
Why Tahini in Cookies?
Tahini, made from ground sesame seeds, is a great alternative to butter or nut butters. It’s rich in protein, B vitamins, vitamin E, calcium, healthy fats, and antioxidants, making these cookies not just delicious but also nutritious! But if are allergic to sesame seeds or can’t find the tahini, you can replace it with any nut butter.
Serving & Storage Tips
- Best served warm with a cup of tea or coffee!
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for later – These cookies freeze well for up to 3 months!
TIME: 10 preparation, 12 minutes baking | SERVINGS: ~ 8 – 10 cookies
Ingredients:
- 160g blanched almond flour*
- 110g Jerusalem artichoke syrup*, maple syrup or runny honey
- 80g tahini*
- ½ teaspoon baking soda
- Pinch of salt
- 60g dark chocolate (at least 70% cocoa), chopped
- Handful of fresh blueberries (optional)
*Blanched almond flour I’m buying in Latvia at Gemoss from brand Just Nature, but you can find it in almost every grocery shop.
*Jerusalem artichoke syrup is available in Latvia at Gemoss or https://ummlyfood.com/shop/topinambura-sirups-420g/ This is the healthiest sweetener suggested for this recipe as it has a low glycemic index, which means it won’t raise your blood sugar levels.
*Tahini is a paste made from ground toasted sesame seeds. You will find it almost every grocery store. If you are allergic to sesame seeds, you can replace it with any nut butter.
Instructions:
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix dry ingredients in a bowl, whisk together the almond flour, baking soda, and salt.
- Add wet ingredients – stir in the tahini and sweetener (Jerusalem artichoke syrup, honey, or maple syrup) until a sticky dough forms. If the tahini is very liquid and the dough is too moist and oily, add 1 – 2 tablespoon of flour.
- Gently mix in the chopped dark chocolate.
- Scoop small portions onto the baking sheet, flatten slightly. Take blueberries and gently press into cookies. Bake for 10-12 minutes until golden brown.
- Let the cookies cool for 5-10 minutes before serving.
The approximate nutritional value for 1 cookie (if the total amount of cookies are 8):
- Calories: ~247 kcal
- Total Carbs: ~18.6g
- Sugars: ~6.75g
- Fat: ~18g
- Protein: ~6.1g
Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.
Healthy Choices by Sabine: Sugar-Free & Gluten-Free dessert recipes. 