Tahini Chocolate Chip Cookies

Tahini Chocolate Chip Cookies

Prep: 20 minutes

Bake: 20 minutes

Makes: 6

yumello vegan gluten tahini chocolate chip cookie recipe


  • 100g rolled oats 
  • 60g plain flour 
  • 100g light tahini 
  • 80g runny honey or maple syrup
  • 30 ml coconut oil, melted
  • 1tsp baking soda 
  • 100g dark chocolate, chopped 
  • Sea salt, for sprinkling 


  1. Put a shelf in the middle of the oven and heat it to 170C. Line an oven sheet with baking paper.
  2. In a bowl, use a wooden spoon or spatula to mix the light tahini, honey (or maple syrup) and melted coconut oil until smooth.
  3. Add the oats, flour and baking soda, then mix until you get a smooth dough that can be shaped into balls without cracking or crumbling.
  4. Add the chopped chocolate and mix to combine. 
  5. Use an ice-cream scoop to transfer the batter to the lined sheet, spacing them at least 3cm apart, because they will spread during baking.
  6. Using the flat base of a glass, gently press down on the ball until it’s flattened to 7-8mm thick and top with more chopped chocolate.
  7. Bake for about 10 minutes or until slightly golden on top. 
  8. Leave to cool on the baking sheets for 5 to 10 minutes, then transfer to a rack to cool completely.
  9. Sprinkle with flaky salt to serve. Enjoy!
yumello light tahini chocolate chip cookie recipe vegan gluten free
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