Double Chocolate Chunk Tahini Cookies are a new take on my Tahini Chocolate Chip Cookie recipe going fully fudgy and chocolatey with that hint of sesame from the tahini. Just as soft and chewy in texture as the original, enhanced with the touch of sea salt, which I seem to absolutely need these days on anything chocolate. Tahini and chocolate are truly magical together, though this fudgy version is really all about overlapping chocolate on chocolate flavor. You'll be amazed that these are vegan and gluten-free!
I made these for my recent road trip and they travelled fabulously, kept in a large ziplock style bag in the seat beside me at the top of my cooler and made the perfect reachable driving snack! Please only eat and drive where allowed. ;-)
Sesame seeds, the basis for tahini, are a great vegan source for protein and calcium. Tahini, in large amounts is not a low-FODMAP food, but the amount in this entire recipe remains low enough to enjoy.
These cookies should be soft and fudgy in the centers. If you prefer a crispier cookie, bake a minute longer and store with a loose cover. A tight seal will enhance the soft chewiness after a couple days.
If you love these, please rate this recipe by clicking the stars at the top of the recipe. I’d love to hear your experience and so would others!
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