I love how wonderfully soft and chewy these Maple Tahini Cookies turn out, with that distinctive nutty tahini flavor and delightful bursts of melty chocolate in every bite. This recipe was born out of a late-night craving and a half-empty jar of tahini sitting on my shelf. The result? Perfectly nutty cookies that are just sweet enough, made with simple pantry staples I always have on hand.
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Why You’ll Love These Cookies
✔ Soft and chewy texture – With melty chocolate in every bite.
✔ Nutty + sweet flavor combo – The tahini and maple are a match made in heaven.
✔ Perfect for when you’re on the go – They keep well and travel great.
Tips for Making the Best Cookies
✔ Use runny tahini – Thick, dry tahini will make the dough harder to mix and affect the texture. Stir your tahini well before measuring.
✔ Don’t overbake – They’ll look soft when you take them out; let them cool on the baking sheet to set.
✔ Add-ins are welcome – Try chopped nuts, coconut flakes, or even dried fruit if you’re feeling adventurous.
FAQs
Look for smooth, runny tahini. If yours is thick or separated, give it a good stir before using.
Keep them in an airtight container at room temperature for up to 5 days.
Or, freeze them in a single layer first, then transfer to a container or freezer bag. They’ll keep for up to 2 months. Let them thaw at room temperature or warm them slightly before enjoying.
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Maple Tahini Cookies with Chocolate
Ingredients
- 3/4 cup tahini paste (raw tahini)
- 1/2 cup pure maple syrup
- 1 cup almond flour
- 1 Teaspoon baking powder
- A pinch of salt
- 1/2 cup chocolate chips or more, if you’re like me
- Optional Add-ins 1/2 cup chopped nuts, coconut flakes, or even dried fruit
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the tahini, maple syrup, and salt until smooth.
- Add the almond flour and baking powder. Mix until fully combined.
- Fold in the chocolate chips.
- Scoop the dough onto your baking sheet (about 6-7 cookies).
- Bake for 12–15 minutes, until the edges are lightly golden.
- Let them cool on the pan for a few minutes before transferring to a rack (they’ll firm up as they cool).
- Keep them in an airtight container at room temperature for up to 5 days.
These cookies are amazing! Happy flying
Happy flying