Chocolate Covered Tahini Cookies For the Lazy (Paleo, GAPS, nut-free)

Why do I say this cookie is for the lazy? Because 90% of the time required for this recipe is just you waiting around between steps and it requires no special kitchen equipment– my favorite kind of recipe! There are recipes that require your full attention and time in the kitchen to achieve perfection. This isn’t one of those recipes. It’s the kind of recipe that you can do while watching your favorite show or movie on netflix or even while you have company over!

If you have never used tahini in a sweet recipe, I am here to sing its praises! Until a few months ago I had only had tahini (ground sesame seeds) in savory form as a sauce with middle eastern food. When I came across a dessert recipe using tahini I thought that surely there had to be a mistake… the flavor of tahini would never work in a dessert… but boy was I wrong. Tahini and chocolate go SO well together that I’m shocked more people don’t use tahini in desserts.

Which brings me to these cookies! The cookie base is tahini and a few simple ingredients you likely already have in the kitchen! I use a small amount of coconut flour in this recipe, but it isn’t 100% necessary. I have made them before as flour-less cookies and they are delicious, just a little gooey-er than the coconut flour version here. They’re topped with a generous amount of coconut oil-based chocolate and you can carve in any fun shapes or writing that you want with the top of a knife! Please don’t judge my poorly-proportioned heart. It’s valentines day and I can’t draw to save my life!

Chocolate Covered Tahini Cookies For the Lazy (Paleo, GAPS, nut-free)

Yield: 8 large cookies or 25-ish small cookies


    For the Cookies:
  • 1 cup tahini (look for one that lists only one ingredient: sesame seeds)
  • 1/3 cup honey
  • 1 egg
  • 1/2 teaspoon baking soda
  • few turns of sea salt shaker
  • 3 tablespoons coconut flour
  • For the chocolate coating:
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao (sub any cocoa)
  • 1 tablespoon honey or maple syrup
  • pinch sea salt


  1. Pre-heat your oven to 350F. Mix all ingredients together by hand using a large spoon. I usually mix all of the ingredients except the egg first, then when that's all mixed well I add in the egg and mix again.
  2. Line a baking sheet with parchment paper. For small cookies- drop tablespoon-sized drops of batter on the cookie sheet. For large cookies (as pictured above)- drop 1/4 cup sized drops of batter on the cookie sheet. The cookies will flatten and spread on their own so no need to shape or flatten the dough. Make sure there is enough room between cookies because they will flatten quite a bit and run into each other. You can use 2 baking sheets if you wish.
  3. Bake for 8-10 minutes for the small cookies and 10-12 for the larger cookies. They will be pretty golden brown when ready, but watch them so they don't burn.
  4. Remove from the oven and allow to sit on the baking sheet for 45 minutes-1 hour, until completely cool. The cookies really come together during this time and you want them cool for the next step.
  5. Over very low heat melt the coconut oil in a small sauce pan, remove from heat as soon as melted and mix in the rest of the chocolate ingredients and mix well.
  6. The coconut oil is easiest to spread on the cookies when it's a bit thicker so place the saucepan in the fridge for a few minutes to cool down. Remove and stir. Place back in the fridge for a few minutes more if necessary.
  7. Spoon the chocolate mixture on the cookies creating a thick layer of chocolate and then place the baking sheet(s) in the freezer for a few minutes to harden the chocolate.
  8. Remove and use a knife to create any designs you want in the chocolate! Eat immediately or store in the fridge for a cold treat later on. These cookies are the best when eaten cold straight from the fridge.




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