Chocolate Fudge Tahini Cookies (2024)

Rich, dense and chewy chocolate cookies made using healthier ingredients – these Chocolate Fudge Tahini Cookies are completely plant-based and gluten-free. If you love chocolate and tahini, then these chocolate fudge tahini cookies are for you. In fact if you love cookies, full stop, you need to try these!

I made these cookies years ago and posted them on my blog (click here for the original recipe), but I’ve had a lot of requests for an egg-free version and I’ve finally managed to get thechance to re-test the recipe and found the perfect ratioof ingredientsfor them to work without the eggs. They’re super dense and so chocolatey and lush 😀 and best of all they only call for 7 ingredients!

These Chocolate Fudge Tahini Cookies are:

• vegan
• dairy-free
• gluten-free
• Nut-free
• Flourless
• Made with some amazing ingredients
• Fudgy
• Rich
• Delicious
• And SO chocolaty 😀

Although I said they’re made using healthier ingredients that doesn’tmean that by default they’ll also be low in calories, carbs and fat. Just like any other dessert, they’re meant to be enjoyed in moderation. You should be looking to get the main bulk of your daily nutrient requirements from your main meals and snacks, not necessarily from desserts. I like to make healthier treats because I think why not try to get something good from a dessert if you can. As long as you don’t compromise on taste. Although having said that, I no longer enjoy eating ‘regular’ desserts because I find themway too sweet and sickly. My taste buds have really changed over the last few years and I don’t crave uber sweet treats anymore, whichI can’t really complain about. I think that’s why I love chocolate desserts so much. The bitterness in the chocolate balances out the sweetness.

Tahini has been one of the ingredients that I’ve enjoyed working with the mostsince I started my blog. It has such a special place in my heart as it’s used quite heavily in Middle Eastern cuisine, but I feel it’s so underrated and underused in the west. And when it’s used, it’s usually used in savoury recipes like hummus and sauces. I want to show how versatile this amazing ingredient is and how amazingly well it works in sweet treats. I always say that tahini is the Middle Eastern version of peanut butter,but as far as I’m concerned tahini will always be the winner in my eyes 😛 and if I had to choose one over the other, it will always be tahini.

Tahini goes especially well with chocolate (that and dates!). Combine the two together and you have the most amazing texture and deep flavour. You can probably tell how obsessed I am with both those ingredients, can’t you?

If you’re looking for amazingly rich and chocolaty cookies that happen to be veganand gluten-free, you NEED to try this recipe. You’ll be losing out big time if you don’t!

What you need to make these chocolate fudge tahini cookies:

Tahini – This is the main ingredient and what gives these cookies a gooey texture. Runny tahini works best as it makes everything easier to mix. I always use Middle Eastern tahini (preferable Lebaneselike this brand)as the quality is so much better than those found in your local supermarkets.

Maple syrup – to sweeten and cut through the bitterness of the chocolate. Other liquid sweeteners will also work like honey, agave or rice syrup.

Flaxseed – Mixed with water, this will act as a binder to help hold everything together. If you’re not vegan you can use a whole egg instead.

Cocoa – plain baking cocoa or cacao powder will add a rich, intense chocolatey taste.

Oat flour – I love using oats as a replacement for plain flour. All you need to do to make oat flour is blend oats in a high-speed blender. Use gluten-free oats for a gluten-free recipe.

Chocolate chips – This is optional, but recommended for extra yumminess. I usually use dark chocolate chips, but when taking the pictures I decided to use vegan white chocolate chips to create a contrast in colour. You can even use nuts/dried fruit if you want to change it around a little.

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44 Comments

1. 

   VasilisaNovember 8, 2018 at 9:39 pm - Reply

   Hello, can I remplace maple syrop for agava syrop? Thank you

   • 

     NadiaNovember 14, 2018 at 4:42 pm - Reply

     Yes agave will work just as well 🙂

2. 

   Cassie Thuvan TranNovember 13, 2018 at 1:33 am - Reply

   I cannot believe these cookies are flourless! Chocolate in every bite sounds magnificent to me! I didn’t know that the original recipe had eggs, but given that I am vegan, I am delighted that these are egg free. Hey, more vegan desserts, the merrier!

3. 

   EmilieDecember 2, 2018 at 11:05 pm - Reply

   Hello Nadia, could you put the grams please? I’m french and i Would like to try your recipe but cant translate the quantity ?

4. 

   RoseDecember 11, 2018 at 12:06 am - Reply

   Can you freeze them ?

   • 

     NadiaDecember 13, 2018 at 2:19 pm - Reply

     Yes, just take them out of the freezer about 30 minutes before serving.

5. 

   ChristineDecember 25, 2018 at 1:58 am - Reply

   Can I use regular eggs? If so, how many? Thanks ?

6. 

   CMKJanuary 18, 2019 at 3:06 am - Reply

   Hi, I’m allergic to sesame. What can I substitute with tahini? Thanks!

   • 

     NadiaJanuary 19, 2019 at 6:49 pm - Reply

     You can try smooth almond butter or peanut butter, but I haven’t tried either for this recipe so can’t guarantee you’ll get the same results.

7. 

   LaurenFebruary 1, 2019 at 4:10 pm - Reply

   This cookie dough alone is pure heaven.?I think this may be a new fav.

8. 

   MiraFebruary 18, 2019 at 7:00 pm - Reply

   Do you taste the strong tahini taste ? I don’t like tahini?

   • 

     NadiaFebruary 23, 2019 at 4:37 pm - Reply

     You can definitely taste the tahini, but I think it goes well with chocolate.

9. 

   NuourFebruary 20, 2019 at 8:47 pm - Reply

   I am using flax seeds first time in a baking recipe , it has a funny smell to it, is it natural!?

10. 

    KatMarch 12, 2019 at 8:05 pm - Reply

    See Also

    Prosciutto and Arugula Sandwich on Ciabatta Bread | Alexandra's Kitchen

    Hey there! the cookies are delicious. Tahini and chocolate are a great combination! But mine didnt turn out as high as yours, there are pretty flat and break apart easily… Any idea why or what I did wrong?

    • 

      NadiaMarch 14, 2019 at 2:19 pm - Reply

      I’m sorry to hear that! Did you make any changes to the ingredients or quantities?

11. 

    AlidaMarch 25, 2019 at 9:14 pm - Reply

    Hi! Can i use almond flour instead of ground almonds??

12. 

    AngelikiMarch 29, 2019 at 1:53 pm - Reply

    Can I use chocolate tahini?

    If so how many table spoons of cocoa should I use then.

13. 

    Jan SaundersMay 15, 2019 at 6:19 am - Reply

    I am literally typing with one of these cookies in my hand.

    These beauties are warm and fresh out of the oven.

    Thank you so much I think perfect as they are although in half the batch I actually also added a sachet of medicinal mushroom coffee blend ?

    I love them both.

14. 

    MatiamMay 15, 2019 at 10:11 am - Reply

    So yummy!

    If I want to use eggs
    How many do I need?

15. 

    GhadMay 15, 2019 at 7:59 pm - Reply

    Hi, I was wondering if I could use white or brown sugar instead of maple sirup? – Thank you

    • 

      DeborahOctober 5, 2023 at 10:49 pm - Reply

      I use Rice malt syrup – no fructose/dextrose, brilliant! Sugar is not NOT healthy. These are amazing in taste and health ?

16. 

    Judy HarlowMay 22, 2019 at 10:15 pm - Reply

    These cookies are addicting…thank you for the recipe!

17. 

    Sylvia FlammeaJuly 16, 2019 at 11:57 am - Reply

    Hi Nadia , are you able to use eggs?
    If so how many?

18. 

    AlisonSeptember 7, 2019 at 5:40 pm - Reply

    I am new to a plant base diet. I knew I needed a sweet treat every now and then. Gave this recipe a try and I was very surprised by the taste! It was the perfect sweetness I needed. Thank you for sharing this recipe 🙂

19. 

    MollyOctober 1, 2019 at 4:09 pm - Reply

    Thank you for this recipe – so nice to see gluten free and vegan things that don’t have a million weird ingredients in! When I made these I found the batter to be very solid – difficult to stir, and sticky when trying to put onto the baking tray..is that normal? Can’t work out what I might have done differently!

20. 

    Peggy StengelMarch 29, 2020 at 7:13 pm - Reply

    I used almond flour and they were delicious. I’ll have to freeze the rest so we don’t eat them all at once.

21. 

    AnnieApril 4, 2020 at 4:23 pm - Reply

    Just made these on a whim with some tahini I really should have used by now and I’m amazed! My first gf vegan bake I think I could share and not have to explain “oh it’s vegan and gf btw!” Thanks!!

22. 

    Shreya DaduApril 10, 2020 at 7:35 am - Reply

    Hi can I replace the chia eggs with regular eggs? If yes then how many eggs?

23. 

    LisaMay 5, 2020 at 12:32 am - Reply

    I put shredded unsweetened coconut instead of chocolate chips and increased the crushed almonds a bit for more for added texture They taste amazing!!! I love this recipe and will definitely be one of my regular cookie recipes

24. 

    Rachel HuttonMay 19, 2020 at 7:05 am - Reply

    Omg! Nadia, these are magic! So easy and yum.. thank you for looking after the dietary challenged among us.. works perfectly with the chia eggs.. Rach?

25. 

    AmyDecember 1, 2020 at 12:01 pm - Reply

    These look sooooooo gooooood! I cant believe they’re flourless :O I definitely am going to make some of these on the weekend.

26. 

    RachelDecember 3, 2020 at 11:15 pm - Reply

    Hi can I do 1 large egg instead of the flaxseed?

27. 

    KukiDecember 5, 2020 at 12:37 pm - Reply

    Can I use regular egg? Im alregic regic to flaxseed?
    If yes how many?

28. 

    BobFebruary 6, 2021 at 2:14 am - Reply

    Yum yum

29. 

    A. C.October 8, 2021 at 3:09 am - Reply

    This is definitely one of those recipes you keep and share! I’ve made this twice already, and they were irresistible! The second time, I subbed the chocolate chips for a mix of cacao nibs and hemp hearts, and they were absolutely incredible!

    • 

      NadiaOctober 8, 2021 at 4:49 pm - Reply

      So glad you enjoyed them 😀 Thank you for your feedback!

30. 

    AlexJune 7, 2022 at 3:17 pm - Reply

    Hi Nadia, have you changed/halved the recipe? I have been making these for a few weeks and when i’ve gone back to the same link, the measurements seem to have changed? I remember something like half cup of ground almonds instead of oat flour and double the maple syrup and tahini?

    • 

      NadiaJune 7, 2022 at 4:04 pm - Reply

      Hi Alex 🙂 Yes I made a slight alteration and substituted the ground almonds for ground oats (1/2 cup oat flour instead of 1/2 cup ground almonds) to make them lower in fat and calories. I did halve the recipe, but the measurements are exactly the same as before if you double the recipe 🙂

31. 

    BJanuary 28, 2023 at 3:24 pm - Reply

    hi, no baking soda/baking powder?

    • 

      NadiaFebruary 2, 2023 at 6:57 pm - Reply

      Hi B 🙂 I didn’t use either and they work fine without them.

32. 

    OlenaJanuary 30, 2023 at 3:29 pm - Reply

    
    Thank’s it was so goood!))

    • 

      NadiaFebruary 2, 2023 at 6:56 pm - Reply

      So glad you enjoyed them Olena 😀 Thank you for your feedback xx

33. 

    MouniaMarch 7, 2023 at 12:06 pm - Reply

    Hello can i use regular whole wheat flour?

    • 

      NadiaMarch 7, 2023 at 7:00 pm - Reply

      Yes whole wheat flour will work 🙂

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