Gluten-Free Tahini Chocolate Chip Cookies

Melanie Lorick
by Melanie Lorick
12 cookies
15 min

These soft cookies are a healthy cross between a traditional drop cookie and banana bread. Each bite offers a level of richness without overpowering sweetness, making this a cookie that is tasty in its simplicity. Here's why I think you're going to love these:

  1. Tahini offers a very subtle nutty flavor, that doesn't overpower the other flavors. It creates a rich and moist crumb that also melts in your mouth.
  2. The depth of sweetness comes from mashed bananas, pure vanilla extract, and vegan chocolate chips.
  3. Chickpea flour offers several benefits, including a more nutrient-dense profile, higher protein, and a slightly nutty flavor that pairs beautifully with the tahini.
  4. These cookies are safe for those who follow a vegan or gluten-free diet!

♻️ These cookies are eco-friendly for a few key reasons:

  1. Chickpeas are considered a sustainable crop and helps add nitrogen to the soil. You can also enjoy the juice from a can of chickpeas (called aquafaba) for other recipes!
  2. These are vegan, which is known to have positive environmental impacts.

Link to full blog post: Banana Tahini Cookies

Interested in more vegan recipes? Join me at Inspired Epicurean for more recipes I'm sure you'll love!


Note: These are soft cookies and not overly-sweet. A delicious combination for a comfort-food cookie!

Gluten-Free Tahini Chocolate Chip Cookies
Recipe details
  • 12  cookies
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Flax Meal Egg
  • 3 tablespoons flax meal (ground flax seed)
  • 6 tablespoons water
Chocolate Chip Tahini Cookies
  • 1 cup chickpea flour (or flour of your choice)
  • 1 large banana, mashed
  • 2/3 cup vegan chocolate chips
  • 3 tablespoons pure maple syrup
  • 3 tablespoons tahini
  • 1 flax meal egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
Flax Meal Egg
In a small bowl, combine flax meal and water. Stir to combine and place in the refrigerator while you prepare remaining ingredients.
Preheat oven to 350ºF.
In a bowl, whisk together the flour, baking powder, and salt.
In a larger bowl, mash the banana until very small lumps remain. Add pure maple syrup, pure vanilla extract, tahini, and flax egg. Mix until thoroughly combined.
Gently stir the dry ingredients into the wet ingredients. Continue stirring until the ingredients are evenly distributed and the dough has a consistent texture.
Stir in the chocolate chips.
Scoop the batter into 12 cookies on a parchment-lined baking sheet.
Bake for 10 minutes, or until the sides are a light golden brown.
Allow to cool for a few minutes before enjoying!
  • Acceptable substitutions:
  • If you don't have chickpea flour handy, you can substitute with another flour of your choosing. Whole wheat flour will impart a different flavor, so experiment with a half batch first to make sure it is to your liking.
  • Mix-ins: Chopped nuts, dried fruit, or other types of vegan chocolate would go well with these!
Melanie Lorick
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