Ditch the oven and make chocolate tahini no bake cookies with tahini, oats, and cacao. Perfect for a quick dessert or snack!
This past weekend M and I went on an adventure in downtown DC.
We explored Union Market, and a few museums off of the Smithsonian metro stop.
It was my first time *really* visiting the city since Covid; public transportation, crowds, and all.
There’s something so satisfying about getting yourself from point A to point B without the use of a car.
We navigated the bus system and metro all the way from our house to the National Mall in Washington, DC!
It was a good day, averaging at 20,000 steps, a camera reel full of museum relics, and a full Smart Trip card.
There’s something equally satisfying about making cookies on the stovetop without the use of the oven.
Especially in the summer time when the days are long and the oven is hot and tired.
These Chocolate Tahini No Bake Cookies are made with tahini, oats, and cacao, naturally sweetened with maple syrup.
They’re perfect for a quick and nutritious dessert or snack!
The Inspiration for Chocolate Tahini No Bake Cookies
Did you make No-Bake cookies growing up, too?
These remind me of the cookies my mom made for us growing up.
But instead of JIF peanut butter…we’re using creamy tahini!
If you’ve been around here a while, you know that I have a talent for sticking tahini in anything.
That talent applies to these cookies that are made on the stovetop in less than 15 minutes.
The mixture of tahini and cacao powder sweetened with maple syrup is a delicious twist on this childhood classic!
What You Need to Make Chocolate Tahini No Bake Cookies
Here’s what you need to make Chocolate Tahini No Bake Cookies:
- unrefined coconut oil
- pure maple syrup
- unsweetened almond milk
- raw cacao powder
- Eden Foods Organic Roasted Sesame Tahini
- gluten-free quick-cooking oats
That’s it!
How to Make Chocolate Tahini No Bake Cookies
First, line a large baking sheet with parchment paper.
This recipe comes together very quickly, so make sure all of your ingredients are ready to go.
I recommend measuring everything out and having it easily accessible by the stovetop.
Eden Foods Organic Roasted Sesame Tahini
I get asked a *lot* about tahini because I use it so much in my recipes.
Eden Foods Organic Roasted Sesame Tahini is at the top of my list, friends!
It’s made with organic sesame seeds that are dry roasted and ground to a delicious smooth butter.
If you’ve never tried tahini, now is the perfect opportunity!
Tahini is to sesame seeds what peanut butter is to peanuts.
Eden Foods Organic Roasted Sesame Tahini has a runny consistency that makes it perfect to drizzle on all of my eats.
It also boasts an amazing amino acid profile, healthy sesame seed fats, and protein, too!
I find that tahini is *so* versatile in sauces, dressings, dips, baking, and….n0-baking!
It’s absolutely delicious in these cookies for a bit of roasted bitterness to offset the sweetness.
Bring the Mixture to a Boil
So, let’s start our recipe.
In a large pot, melt the coconut oil over medium heat.
When it’s completely melted, add in the maple syrup, almond milk, cacao powder, and tahini.
Whisk or stir everything to combine.
Bring the mixture to a low boil over medium-heat, then set a timer for 1-2 minutes.
Stir the mixture frequently to ensure that it doesn’t burn.
It should be thick, sticky, and bubbling.
Yum!
Add the Oats
When the timer is up, remove the pot from the heat and stir in the oats.
Mix everything well to ensure all of the oats are well-coated in the tahini mixture.
Use a cookie scoop to scoop the batter into domed mounds onto the prepared baking sheet.
I like to flatten and shape the mounds with my hands, but you can also leave them as domes, if you prefer!
Technically you can eat these cookies immediately, but I like to chill them for ~30 minutes to allow them to set up a bit more.
The cookies will be a bit soft to the touch but will firm up after chilling and setting!
How to Serve Chocolate Tahini No Bake Cookies
Enjoy these Chocolate Tahini No Bake Cookies as a delicious plant-based dessert.
Make them any time you’re craving cookies but are too lazy to turn on the oven!
They’re packed with plant-based protein, fiber, and healthy fats, making them perfect to grab whenever.
You can also try adding some fun mix-ins, like chocolate chips or chopped nuts.
Store the cookies in an airtight container at room temperature for up to one week and freeze them for long-term storage.
Enjoy!
More No Bake Cookies
More Tahini Cookies
-
Chocolate Sesame Tahini Cookies
-
Maple Sesame Tahini Cookies
-
Tahini Chocolate Chip Macadamia Nut Cookies
-
Zucchini Tahini Breakfast Cookies
I Want to Hear From You
If you make this Chocolate Tahini No Bake 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
Chocolate Tahini No Bake Cookies
- Total Time: 10 minutes
- Yield: 18-24 cookies
- Diet: Vegan
Description
Ditch the oven and make chocolate tahini no bake cookies with tahini, oats, and cacao. Perfect for a quick dessert or snack!
Ingredients
- ¼ cup unrefined coconut oil
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- ¼ cup raw cacao powder
- ½ cup Eden Foods Organic Roasted Sesame Tahini
- 2½ cups gluten-free quick-cooking oats
Instructions
- Line a large baking sheet with parchment paper.
- In a large pot, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cacao powder, and tahini, then stir to combine. Bring the mixture to a low boil over medium heat, then set a time for 1- 2 minutes. Stir the mixture frequently to ensure that it doesn’t burn. The mixture should be thick, sticky, and bubbling.
- When the timer is up, remove the pot from the heat and stir in the oats. Mix well to ensure all of the oats are well-coated in the sauce. Use a cookie scoop to scoop the batter into mounds onto the baking sheet. Flatten and shape the mounds with your hands, if desired. Chill the no-bakes for ~30 minutes to allow them to set up.
- Store the cookies in an airtight container at room temperature for up to one week and freeze for long-term storage.
Notes
Recipe adapted from Love & Lemons
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
How did you make this without the milk causing the tahini and coconut oil to curdle and separate? I’ve always had this issue when adding liquid to tahini, because of the high-oil content. The tahini usually ends up seizing and clumping and separating from the liquid, and there is no way to emulsify them back together. I made this recipe three times, trying different methods, and it was impossible to cook all those ingredients together on the stove without the tahini seizing and separating from the liquid. It was just a big, oily, clumpy mess, and I had to throw it away each time. But when I make tahini no bake cookies without the milk, it works beautifully.