Samah Dada

Tahini Chocolate Chunk Cookies

These are the perfect complement to an afternoon cup of coffee, or a post-meal sweet treat when you don’t want anything too overwhelmingly sweet. This is a completely vegan recipe, and its base comes from, a real shocker here: tahini. This is also a grain-free & gluten-free recipe, since I used a combo of almond flour and coconut flour. It is sweetened with one of my favorite unrefined sweeteners: coconut sugar. I topped these off with black sesame seeds for a little texture, and let’s be honest – some aesthetic value okay? You can use chocolate chips if you’d like, but I used a 70% dark chocolate bar which I chopped up into chunks. They melt SO nicely on top of this cookie, so I highly recommend being aggressive in the chocolate department with this one.


  • 1/3 cup tahini
  • 2 tbsp melted, cooled coconut oil
  • 1/2 cup coconut sugar
  • 2 flax eggs (2 TBSP ground flaxseed mixed with 5 TBSP warm water, left to sit for 5 minutes until thick)
  • 1/4 cup unsweetened shredded coconut
  • 3/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp baking soda
  • 1 tbsp black sesame seeds for topping
  • 1/2 bar dark chocolate I used 70% but you can also use chips, or your favorite bar of choice.


1. Preheat oven to 350 degrees, and grease cookie sheet lightly with coconut oil.

2. Make flax eggs by combining 2 tbsp of ground flaxseed and 5 tbsp of warm water. Set aside for about 5 minutes.

3. Cream together tahini, melted and cooled coconut oil, coconut sugar until combined. Add in flax egg when it has thickened up.

4. Combine almond flour, coconut flour, and baking soda. Add dry ingredients to wet mixture. Finally, fold in shredded coconut.

5. Chop chocolate bar into chunks, and fold into dough. Create cookies and lay onto baking sheet, pressing down slightly to flatten. Add more chocolate chunks on top, and sprinkle with black sesame seeds.

6. Bake for 12-15 minutes or until edges of cookies are golden brown.

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