The recipe for these paleo style Chocolate Tahini Cookies was inspired by my love for one of the best dessert flavor combinations ever – chocolate and peanut butter.
I had been wanting to develop a paleo cookie with this sort of flavor combination for a while. But most of all, I wanted to create a cookie that would truly be Pinterest-worthy, yummy, offbeat and actually really beautiful – a cookie work of art! Needless to say, the month of June, for me, consisted of a lot of baking and googling recipes for inspiration.
Enter the Chocolate Tahini Cookie – my very own, Pinterest-perfect cookie creation. Simply, it’s a chocolate chunk cookie drizzled in tahini and chocolate and topped with a bit of sea salt.
While it’s not paleo-approved, the Chocolate Tahini Cookie is paleo-friendly. If you are on a very strict Whole 30 or paleo diet, this cookie is not for you. See my note in the recipe notes section.
I do hope you’ll try these cookies. I think they’d be great as a gift, presented in a pretty box or in a celophan bag with a beautiful ribbon. Of course, you could add them to a cookie tray for variety.
The full recipe and my recipe notes are below. Enjoy!
Paleo Style Chocolate Tahini Cookies
- 1 tablespoon organic coconut palm sugar (optional)
- ¼ cup pecan pieces
- 1 cup almond meal
- ⅛ teaspoon baking soda
- Dash of sea salt
- 3 tablespoons melted coconut oil
- 2 tablespoons organic honey
- 1 teaspoon vanilla extract
- 1 tablespoon coconut milk
- ¼ cup Lilly’s Chocolate Almond & Milk (contains dairy, but no sugar)
- Additional sea salt for sprinkling cookies
Tahini & Chocolate Glaze Ingredients
- 3 tablespoons of tahini
- 1 tablespoon coconut oil
- ¼ cup Enjoy Life Chocolate Chips (contains evaporated cane juice, but no dairy, soy or nuts and is gluten free)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Prepare pecan by lightly toasting stovetop with optional coconut palm sugar. Set aside when lightly toasted.
- Combine dry ingredients in a medium bowl.
- Mix wet ingredients in a small bowl.
- Add wet ingredients to dry and mix until well incorporated.
- Drop batter in 1 tablespoon sized drops onto the cookie sheet spacing 1 ½ to 2 inches apart.
- Press down on the dough ball to flatten slightly.
- Sprinkle with sea salt.
- Bake for 10 minutes until bottoms just start to turn brown. Be sure to check cookies for doneness around 7 minutes.
- Remove cookies from oven and cool 2-3 minutes before transferring to a wire rack.
- Let the cookies cool on the wire rack for 30 minutes before adding the glaze.
Tahini & Chocolate Glaze Instructions
- With the cookies still on the cooling rack, place them over paper towels or parchment paper. (*This is to catch the glaze that drips during the glazing process.)
- Melt ¼ cups of Enjoy Life Chocolate Chips in 1 tablespoon of coconut oil stovetop, using a wooden spoon to stir the chips as they melt.
- When melted, remove pan from heat and place on a cooling mat near the cookies.
- While the chocolate is still warm, use a spoon or a fork to scrape chocolate from the pan and drizzles as desired on top of the cookies.
- Store-bought tahini can be drizzled on top of the cookies after the chocolate sauce has cooled using the same technique.
- My mom taught me to use an ice cream scoop with a lever to drop cookie dough onto a baking sheet. It’s among my favorite tips she’s given me…and her tips are genius….:) The lever pushes the dough out of the scoop. My tip is to spray the scopp with a bit of extra light olive oil to keep the batter from sticking. I use Bertolli Extra Light Olive Oil Cooking Spray because no chemical are expelled from the can, as is the case with other oil sprays.
- For the chocolate chunks, I used a brand from Whole Foods called Lilly. I’m wild about this chocolate because it is sweetened with Stevia as opposed to white, refined sugar. I will say that it does contain dairy, but in the grand scheme of things it’s a great option.
- I used Whole Foods brand Tahini and I really love it. Tahini is simple ground sesame seeds, so it is good for those with nut allergies. And, I find it to be a healthier substitute to peanut butter.
- As usual, my oven baked these cookies super fast. My cookies were done in 7 minutes, so keep an eye on your cookies once they get close to the 7 minute mark.
- These cookies involve a couple extra steps compared to most simple drop cookies. Still, I think it’s worth it. If you really want to reduce the preparation time, you can add the pecans to the batter without toasting them in the coconut sugar.
- If you like salt, you can add the sea salt both prior to popping the cookies into the oven and just after they are removed from the oven.
- These cookies come very close to being “paleo,” but do contain trace amounts of dairy and evaporated cane juice. Still, cookies are supposed to be a treat, so I think one or two would be fine…enjoy a little.
- My final tip is this, if you are going to melt chocolate you might as well have a few strawberries around to dip in the extra chocolate. You’ll definitely have extra chocolate left over.
A Look at the Process: