Chocolate and tahini is one of those combinations I crave on a daily basis! And paired with sesame seeds and almond flour in these tahini sesame cookies, the flavour is incredible.
These cookies are made with just a handful of easy ingredients and take less than 20 minutes from start to finish. They’re soft in the middle, slightly crisp around the edges and finished with sesame seeds on the outside for extra crunch.
Naturally sweetened with maple syrup or honey and completely gluten-free, they’re ideal when you want a cookie, but one that’s a bit more satisfying and healthy.
Nutrition highlights:
✅Good source of fibre: almond flour, cacao powder and sesame seeds all provide fibre which helps support healthy digestion (and keeps you fuller for longer!). They have 6g of fibre per small cookie.
✅Rich in healthy fats: tahini and sesame seeds provide unsaturated fats which help make these cookies more satisfying.
✅High in calcium: sesame seeds and therefore tahini are one of the highest sources of plant-based calcium.
✅Packed with antioxidants: cacao powder contains beneficial plant compounds called polyphenols which act as antioxidants in the body.
Why You’ll Love These Sesame Cookies
- Made with 6 simple ingredients
- Naturally sweetened with maple syrup
- Rich and chocolatey
- Naturally gluten-free
- Dairy-free and egg-free
- Nut free
- Great for easy wholesome snacks
What Ingredients Do You Need for Chocolate Tahini Sesame Cookies?
- Ground flax seeds
- Almond flour
- Cacao powder
- Sesame seeds
- Tahini
- Maple syrup
Nutritional Benefits of the Main Ingredients
Tahini
Tahini is a paste made from ground sesame seeds. Sesame seeds (and tahini!) provide healthy unsaturated fats along with minerals including calcium, magnesium and iron.
Cacao Powder
Cacao powder contains antioxidants known as polyphenols and are a surprisingly high source of fibre!
Almond Flour
Almond flour provides healthy fats, fibre and vitamin E. It also helps create a soft texture in these cookies and keeps them gluten free too.
Storage and Shelf Life
These Chocolate Tahini Sesame Cookies can be stored in an airtight container at room temperature for up to 3 days. Although I think they are there very best for the first day or two.
They can also be frozen for up to 3 months. Simply allow them to thaw at room temperature before serving. The dough can also be frozen before cooking.
Recipe Tips
Use runny tahini: this makes mixing the dough much easier. If you’re tahini is thicker you may need a little more than stated.
Don’t overbake: 8 minutes doesn’t seem long, but you don’t want them to dry out! The cookies will continue to firm up as they cool.
Add extra sesame seeds: I like to coat with sesame seeds before baking for extra crunch, but you can just mix them all into the dough, if preferred.
Related Recipes
If you enjoyed these sesame cookies, why not try these other tahini recipes:
Sesame Cookies
Ingredients
- 1½ tsp ground flax seeds
- 50 g almond flour (½ cup)
- 25 g cacao powder (¼ cup)
- 3 tbsp sesame seeds
- Pinch sea salt optional
- 60 ml tahini (¼ cup)
- 2½ tbsp maple syrup (or honey)
Instructions
- Preheat the oven to 190°C (170C fan oven) or 375F. Line a baking tray with parchment paper.
- Add the ground flax seeds to a small bowl and add 1 tbsp of water. Mix to combine and then set aside.
- Add the almond flour, cacao powder, 1 tbsp of the sesame seeds and a pinch of sea salt (if using) to a medium bowl. Mix to combine. Add the tahini, maple syrup and the soaked flax seeds. Mix until a thick cookie dough forms.
- Divide the mixture into 8 equal portions and roll into balls. Flatten each ball into a cookie shape. Dip both sides of each cookie in the remaining sesame seeds so they are evenly coated.
- Place on the prepared baking tray. Bake for 8 minutes.
- Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 3 days. Although I think they are there very best for the first day or two.
- These cookies have a deep chocolate flavour and aren’t overly sweet. If you have a sweeter tooth, add a little more maple syrup or honey.
0 Comments