Name: Chocolate Sesame Tahini Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: ½ cup Eden Foods Organic Roasted Sesame Tahini; ½ cup Organic Pure Maple Syrup; 1 cup oat flour; 2 TBSP raw cacao powder; ½ cup white sesame seeds + more as needed

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1-bowl Chocolate Sesame Tahini Cookies made with oat flour, tahini, and cacao powder naturally sweetened with maple syrup for a healthy cookie.

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The end of the year is kind of a strange time, isn’t it?

I’ve been reflecting a lot in the past few weeks on goals, dreams, and intentions that I set for 2023.

In some areas, I absolutely achieved my goals.

I prioritized my health and wellness, made a lot of delicious recipes, and made lots of amazing memories with M, friends, and family.

But there’s other goals that have fallen flat: I can’t do an inversion yet, and it honestly feels like I’ve digressed a bit in my German.

My word for this year was abundance.

I described it best on Instagram, “abundance in all things – body, business, finance, spirit, relationship, movement, and stillness.”

Basically, I want to feel intense enough-ness, that I am enough, that there is enough, that there will be enough.

But, there’s never enough Chocolate Sesame Tahini Cookies…

So I invite you to make these 1-bowl Chocolate Sesame Tahini Cookies made with oat flour, tahini, and cacao powder naturally sweetened with maple syrup.

They’re the perfect hybrid of sweet treat and healthy cookie and you and yours will love them this holiday season.

Make a batch and count your wins this year, boo.

I bet that there are more of them that you think, and that your dreams are closer that you imagine.

What You Need to Make Chocolate Sesame Tahini Cookies

This is the easiest cookie you’ll make all year long.

Here’s what you need:

Eden Foods Organic Roasted Sesame Tahini
Organic Pure Maple Syrup
oat flour
raw cacao powder
white sesame seeds

That’s it!

How to Make Chocolate Sesame Tahini Cookies

These cookies bake in just 10 minutes and are mixed up in one bowl!

Grab your bowl and let’s get started.

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

In a bowl, mix together the tahini and maple syrup.

Next, add in the oat flour and cacao powder and mix until everything is well-combined.

The batter should be thick and sticky.

Add Sesame Seeds for the Exterior

Add the white sesame seeds to a small bowl separately.

Use a cookie scoop to create balls with the cookie dough.

Drop the balls into the bowl of sesame seeds and use your fingers to swirl the ball until it’s well-coated with seeds.

Transfer the sesame seed covered cookie dough ball onto the cookie sheet.

Use your hands or the back of a glass to slightly flatten the cookies before baking.

Transfer the baking sheet to the pan and bake the cookies for 8 to 10 minutes.

The cookies may appear slightly underdone when you first remove them from the oven.

This is normal!

The cookies will continue to hard as they set up.

You’ll know the cookies are done when the bottoms and edges are golden brown.

Swaps and Substitutions

I haven’t tested this recipe with any other flour variations, so I can’t vouch for whether or not they will work.

If you don’t have oat flour on hand, try blending oats in your blender to make it yourself.

Technically, any nut or seed butter can be subbed for the tahini, but then these really wouldn’t be tahini cookies, would they?

You can sub date paste for the maple syrup, if needed, or another liquid sweetener of your choice.

Don’t skip the sesame coating!

I think the crunchy seeds on the outside is the best part and well worth the effort.

My Favorite Tahini

The star of the recipe is Organic Roasted Sesame Tahini, and I always have jars of this in my pantry and refrigerator.

This sesame seed butter is made from organic sesame seeds that are dry-roasted and ground into a delicious seed butter.

Tahini is an essential in my diet and I often use it for dressings, sauces, and dips.

However, it’s also wonderful for baking into cookies!

It’s a great source of protein, amino acids, and healthy fats.

Using tahini in this recipe eliminates the need for any added oil in these cookies!

It also gives them a wonderfully nutty flavor that pairs wonderfully with maple syrup and cacao.

How to Serve Chocolate Sesame Tahini Cookies

Store your leftover Chocolate Sesame Tahini Cookies in an airtight container in the refrigerator for up to one week or freeze them for longterm storage.

I love serving mine as a quick snack or dessert.

They’re sweet enough to end a meal and made with real good-for-you ingredients for a quick snack!

You can serve them warm, at room temperature, or chilled straight from the refrigerator.

Make a plate for Santa this year, and don’t forget the glass of almond milk!

Enjoy!

More Vegan Cookies Recipes

I Want to Hear From You

If you make this Chocolate Sesame Tahini Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren