Healthy Chocolate Tahini Cookies

Prep time: 2 hr 15 min. Bake time: 20 minutes. Refrigerator time: 10 min. Makes about 10 cookies. Vegan, Gluten-Free, Plant-Based. Protein Packed.


  • 1/4 Cup Tahini
  • 1/4 Cup Cacao Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 8-10 Pitted & Soaked Dates
  • 1 16oz Can of Chickpeas
  • 1/2 Tsp Vanilla
  • 1/4 Cup Vegan Chocolate Chips (mixed in) OR 3 Tbsp of Vegan Chocolate Chips melted with 1 Tsp of Coconut oil (for a drizzle) OR BOTH! I prefer using either Lily’s Sweets Vegan Chocolate Chips OR HuKitchen Vegan Chocolate Hunks.


  1. Soak 8-10 dates in warm water for about 2 hours.
  2. Once dates have been soaked, drain them and pit them if needed.
  3. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  4. Mix all ingredients EXCEPT for the chocolate chips in a food processor or high powered blender until smooth.
  5. Next, fold your chocolate chips into the batter.
  6. Use an ice cream scooper to scoop about 10 cookies onto the cookie sheet.
  7. Place them in the oven and bake for 20 minutes.
  8. If you want to add a drizzle on top, melt the coconut oil and chocolate chips in the microwave for 30 second intervals until completely melted.
  9. Take the cookies out of the oven and let them cool for at least 20 minutes.
  10. Drizzle the melted chocolate on top and refrigerate for 10 minutes.
  11. Once the chocolate has hardened over, take out of the refrigerator and enjoy! (They will preserve the best in the refrigerator).

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