Dark Chocolate Tahini Cookies

These gluten-free dark chocolate tahini cookies are made with almond flour, coconut flour, and rich tahini for the perfect crispy-outside, soft-inside texture. Naturally sweetened with coconut sugar and loaded with dark chocolate chunks—your new favorite healthy cookie!

There’s something about the combination of dark chocolate and tahini that feels both nostalgic and elevated at the same time. I actually stumbled onto these cookies one cold afternoon when I was craving something cozy but didn’t want to make a full-on decadent dessert. I opened my pantry, spotted a jar of tahini I usually save for dressings, and thought… what if this could work in a cookie?

Spoiler: it absolutely works.

The earthy richness of tahini paired with sweet coconut sugar and melty dark chocolate creates this irresistible balance of nutty, toasty sweetness. And the texture? Chef’s kiss. Crispy around the edges, soft and almost brownie-like in the center — the kind of cookie that makes you pause mid–first bite.

These quickly became a go-to in our house, especially when I want something that feels indulgent but still uses simple, wholesome ingredients. If you love a bakery-style cookie with a little twist, you’re going to be obsessed with these Dark Chocolate Tahini Cookies. Serve them warm with a glass of cold milk and thank me later.

These cookies are the perfect mix of nutty, rich, and deeply chocolatey. The tahini adds a subtle sesame flavor that pairs so well with dark chocolate, while the almond and coconut flour combination creates crisp edges and a soft, chewy middle. They’re naturally gluten-free, sweetened with coconut sugar, and truly next-level with a sprinkle of flaky sea salt.

⬇️ 🎥 A YouTube video tutorial below if you want to watch the full step-by-step!

✨ If you try this recipe, make sure to tag me in your socials so I can cheer you on in the kitchen! Or leave feedback in the comments!

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Dark Chocolate Tahini Cookies (Gluten-Free, Soft + Crispy!)

These gluten-free dark chocolate tahini cookies are made with almond flour, coconut flour, and rich tahini for the perfect crispy-outside, soft-inside texture. Naturally sweetened with coconut sugar and loaded with dark chocolate chunks - your new favorite healthy cookie!

Coconut flour behaves differently than most flours because it absorbs significantly more moisture. Small measurement differences can affect the dough texture, which is why the updated version includes additional guidance for best results.

Ingredients

• 1 ¼ cups almond flour

• ¾ cup coconut flour (spooned and leveled, not packed)

• 2 tbsp arrowroot starch (optional but recommended for better texture)

• ⅓ cup coconut oil or grass-fed butter, melted and slightly cooled

• ½ cup coconut sugar

• 1 large egg, room temperature

• ¼ cup tahini (well stirred and pourable)

• 1 tsp vanilla extract

• ¾ tsp baking soda

• 2.1 oz dark chocolate bar, chopped or 1 cup dark chocolate chunks/chips

• Flaky sea salt, for topping

  Directions

Mix the dry ingredients

In a medium bowl, whisk together the almond flour, coconut flour, arrowroot starch (if using), coconut sugar, and baking soda.

Mix the wet ingredients

In another bowl, whisk together the melted coconut oil or butter, egg, tahini, and vanilla extract until smooth.

Combine

Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Fold in the chopped dark chocolate.

If the dough feels too crumbly to hold together, mix in 1–2 tablespoons of water or milk until it forms a scoopable dough.

Chill

Cover the dough and refrigerate for at least 1 hour (or up to overnight). Chilling helps the coconut flour fully hydrate and improves the texture of the cookies.

Bake

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Scoop dough into balls (about 1–2 tablespoons each) and place on the baking sheet.

Because coconut flour cookies don’t spread much on their own, gently press each dough ball slightly to flatten.

Bake for 9–11 minutes, until the edges are lightly golden but the centers still look soft.

Finish + Serve

Immediately sprinkle the tops with flaky sea salt.

Let cookies cool on the tray for 10 minutes before transferring to a rack. This helps them set properly.

Enjoy warm with a cold glass of milk!

Notes

• Coconut flour should be spooned into the measuring cup and leveled, not packed, since packing can make the dough dry.

• Tahini should be well stirred so the oil is evenly incorporated.

• Dough color may vary depending on the brand of tahini and coconut sugar used.

• If the dough feels dry, adding 1–2 tablespoons of water or milk will bring it together.