Go Back

Tahini Coconut Chocolate Chunk Cookies (Vegan, Gluten-Free, Grain-Free)

Author Samah Dada


  • 1/3 cup tahini
  • 2 tbsp melted, cooled coconut oil
  • 1/2 cup coconut sugar
  • 2 flax eggs (2 TBSP ground flaxseed mixed with 5 TBSP warm water, left to sit for 5 minutes until thick)
  • 1/4 cup unsweetened shredded coconut
  • 3/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp baking soda
  • 1 tbsp black sesame seeds for topping
  • 1/2 bar dark chocolate I used 70% but you can also use chips, or your favorite bar of choice.


  1. Preheat oven to 350 degrees, and grease cookie sheet lightly with coconut oil. 

  2. Make flax eggs by combining 2 tbsp of ground flaxseed and 5 tbsp of warm water. Set aside for about 5 minutes.

  3. Cream together tahini, melted and cooled coconut oil, coconut sugar until combined. Add in flax egg when it has thickened up.

  4. Combine almond flour, coconut flour, and baking soda. Add dry ingredients to wet mixture. Finally, fold in shredded coconut. 

  5. Chop chocolate bar into chunks, and fold into dough. Create cookies and lay onto baking sheet, pressing down slightly to flatten. Add more chocolate chunks on top, and sprinkle with black sesame seeds.

  6. Bake for 12-15 minutes or until edges of cookies are golden brown.