Recipe: Chocolate Covered Sesame Tahini Chocolate Chip Cookies

Soft, chocolate-y, and plenty sweet! We could eat these sesame tahini chocolate chip cookies every day.

 

Why? The creamy vegan tahini paste eliminates the use of butter, while adding a soft nutty flavor that adds a twist to your typical chocolate chip cookie.

 

MaryRuth herself says, these are a must-try! Watch a step-by-step of making these delicious cookies below, and grab the recipe card to make these yourself.


 

 

Chocolate Covered Sesame Tahini Chocolate Chip Cookies 

In the mood for something sweet? These vegan cookies won’t disappoint! 

 

 

Cookie Ingredients

  • 1 cup sesame tahini butter 

  • 2 tablespoons coconut sugar

  • 1 egg OR 1 flax egg

  • 1/4 cup maple syrup  

  • 1 teaspoon vanilla extract 

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon pink fine-grain sea salt 

  • Ground cinnamon 

  • 1/2 cup of dark chocolate chips 

 

Chocolate Coating Ingredients

  • 2 bags (10 oz) of semi-sweet dark chocolate chips

 

Cookie Instructions

 

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.

  2. Place all the ingredients in one bowl and with a hand mixer, beat on medium speed until well combined. 

  3. Gently fold in the chocolate chips using a spoon or spatula. 

  4. Use a cookie scooper or  2 tablespoons each to place dollops of the dough on each baking sheet, placing 6 cookies on each sheet spaced evenly apart. Transfer the sheet into the middle rack of your oven.

  5. Bake each sheet for 8 minutes or, if needed, for one extra minute. Leave on the baking sheet for 5 minutes to cool and then transfer to a cooling rack. 

  6. Allow the cookies to completely cool before dipping them in the melted chocolate sauce described next.

 

Chocolate Coating Instructions

 

  1. While the cookies cool, melt the two bags of chocolate chips in a double boiler over low heat OR in a heatproof bowl set over a pan of gently simmering water.

  2. Stir frequently, using a rubber spatula, until completely melted and combined.

  3. While wearing disposable gloves, dip each cooled cookie on the front side and back side of the cookie in the melted chocolate. Put each dipped in chocolate cookie on a baking sheet lined with parchment. 

  4. Place in the fridge for 30 minutes until the chocolate has set and is hard. Store at room temperature for up to 4 days. 

  5. Use a cookie cutter to cut these into heart shapes if you like. Enjoy with family and friends!

 

If you’re craving even more chocolate or would like to mix some protein into the recipe, check out our Organic Protein Powder. This protein powder is made from pumpkin — a complete protein — so you get all nine essential amino acids your body needs. 

 

And for even more delicious vegan recipes, be sure to check out our blog & tag us on Instagram @maryruthorganics so we can see what you’re baking and making!

 

 

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