Tahini Chocolate Chunk Cookies

by Kelly Ohnona from My Organic Diary 1 min read

Chocolate chip cookies on table, one bitten

Soft inside and crunchy on the outside with the perfect balance of sweet and salty in every bite. These cookies are vegan, gluten-free and easy to make. Chef Kelly made 5 batches over 10 days until she reached absolute perfection.

Bon appetite! 

Prep time:5 Minutes

Bake time:12 Minutes

Yields: approx.11-12 cookies


  • 1 cup oats
  • 1/2 cup tahini (or nut butter)
  • 1/4 cup almond flour
  • 1/4 to 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tbsp chia seeds
  • 1/2 teaspoon salt
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1/2 cup dark chocolate chunks 
  • Salt flakes to top


  1. Preheat oven at 350F.
  2. Mix all ingredients.
  3. Form balls and place on parchment paper. Note: You can place the mixture in the freezer for 5 minutes to make it easier to form and flatten the balls.
  4. Bake for 12 minutes.
  5. Remove from the oven and top with salt. DO NOT TOUCH OR MOVE the cookies until they have fully cooled down.This will avoid breakage.
  6. Keep in fridge for 1 week or freeze.
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