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Salted Chocolate Chip Tahini Cookies

These cookies have been very popular since we first shared the recipe. They are incredibly easy to make and take no time at all to bake. The combination of tahini, salt and chocolate is what makes them super moreish. What’s even better is that they are a much healthier option than your regular cookie as they contain no butter, wheat flour or refined sugar. These cookies are also Gluten Free. You can make them even healthier by which chocolate chips you choose to use.


Tahini is a condiment made from toasted ground sesame seeds and is very common in the Levant and Eastern Mediterranean cuisines. In Greece, Tahini (ταχίνι) is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets. So basically, in other words, these cookies are definitely acceptable for breakfast…



  • 1 cup Almond Meal

  • 1 cup Tahini

  • 1/2 cup Maple Syrup

  • 1/4 teaspoon Salt

  • 1/4 teaspoon Vanilla Extract

  • 1 cup Dark Chocolate Chips

  • 1 Egg, lightly whisked

  • 1/2 teaspoon Baking Powder

  • 1/2 teaspoon Baking Soda

  • Sesame Seeds for coating

  • Sea Salt for Sprinkling


  • Line a baking tray with baking paper and set aside.

  • In a medium sized bowl, combine the almond meal, tahini, maple syrup, salt, vanilla and chocolate chips.

  • Once mixed well, place the bowl in the fridge for 30 minutes.

  • While the dough is chilling in the fridge, pre-heat oven to 160 degrees celsius (fan-forced).

  • After 30 minutes, remove bowl from the fridge and add the whisked egg, baking powder and baking soda to the mixture and mix well to combine.

  • Pour sesame seeds into a shallow bowl ready for coating.

  • Using a dessert spoon, scoop a small amount of dough and with wet hands shape it into a ball using your palms.       (Wetting hands with water will prevent the dough from sticking all over your hands).

  • Roll the ball in the bowl of sesame seeds, coating it in seeds all the way around.

  • Place ball on baking tray and gently press down with palm to flatten, leaving a 3-4cm gap between each cooking to allow for spreading.

  • Bake cookies for roughly 10-12 minutes or until slightly golden all over.

  • Remove from the oven and sprinkle each cookie with sea salt.

  • Carefully transfer cookies to a cooling rack to cool (if they last that long!)


Depending on size of your dough balls this will make roughly 18 cookies.


They will keep well in an air-tight container for up to 5 days.


Zoy likes to pop one in the oven to warm through before eating!

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