Flourless and vegan-adaptable, magical Chocolate Sesame Cookies!  Irresistibly tender, chewy and divinely delicious.  

Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy and divinely delicious.  #chocolatecookies #sesamecookiesTasting dark chocolate, a ripe apricot, a luscious elixir…  Savor the expanding joy in your body…..The Sun and Moon and Earth Danced together To bring you this delight.  Receive the nectar on your tongue as a kiss of the divine. ~ The Radiance Sutras

These luscious cookies will transport you into transcendent bliss.  Chocolate + Sesame = Magic.  You’ll see!  Tahini is mixed into the batter giving amazing flavor and texture.  Lightly crisp on the outside with just the perfect amount of soft texture on the inside, these cookies are delicious baked as is or coat them in sesame seeds and cocoa nibs before baking for added crunch and elevated taste.

The other night I was hankering for a cookie after dinner.  I put the dishes on hold and started combining a few pantry ingredients.  I was pulling these delicious morsels out of the oven in 15 minutes.  I am all about the quick no fuss cookie batter.  I don’t always follow the rules of mixing, rolling, refrigeration, or cooling racks.  Somehow these evolved fitting all the criteria of quick, easy and divinely delicious.  We don’t mess around with cookies here in this family, the whole batch was devoured in no time.

Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy and divinely delicious.  #chocolatecookies #sesamecookies

Just a few ingredients.

Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy and divinely delicious.  #chocolatecookies #sesamecookies

Melt butter with cocoa powder and coconut sugar.  I like coconut sugar because it gives a deeper flavor, like a hint of molasses, plus it is unrefined, low glycemic, and contains nutrients (small trace amounts of zinc, calcium, potassium and iron).  Thusly you can justify eating lots of cookies!  Regular sugar will work here too.

Remove from heat.  Whisk in an egg.

mix the batter

Whip it until it starts to get thick and turns glossy.

add tahini paste

Add tahini, honey and vanilla.  The honey can tone down the bitterness of the tahini and just adds more flavor.

mix the dough

Add almond flour, salt and baking soda.  Mix and that’s it!  You can certainly mix it all in the sauce pan saving any extra dishes.

shape into balls and coat with sesame seeds

Use a cookie scoop or roll in small balls.  (I made mine 3/4 of an ounce).  Dip in sesame seeds and cocoa nibs.


Bake 10 minutes at 375.

After removing from the oven leave on the sheet pan to set for about 5 minutes.

Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy and divinely delicious.  #chocolatecookies #sesamecookies

Sprinkle with dried rose petals for extra magic.

Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy and divinely delicious.  #chocolatecookies #sesamecookies

I hope you give these cookies a try and that they bring some moments of delight into your day and those you love!💕


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Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy and divinely delicious.  #chocolatecookies #sesamecookies

Chocolate Sesame Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 small cookies 1x
  • Category: cookies, baked, desserts, gluten free
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


Flourless and vegan-adaptable, these Chocolate Sesame Cookies are irresistibly tender, chewy, and divinely delicious.


Units Scale

Cookie Batter

  • 1/2 cup raw cocoa powder (see note on raw vs. dutch processed)
  • 1/2 cup coconut sugar (or regular sugar)
  • 1/4 cup butter, 1/2 stick of butter (sub coconut oil)
  • 1 egg (or sub a flax egg)
  • 1/2 cup tahini paste
  • 1/4 cup honey (for vegan-leave out and increase the sugar)
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • 1/4 teaspoon baking soda (see notes if using dutch process chocolate)
  • 1/4 teaspoon salt

Coating (optional)

Dried Rose Petals


  1. Preheat oven to 375.
  2. In a sauce pan, gently melt butter with sugar and cocoa powder.  Stir to combine.
  3. Remove from heat.  Add in the egg whisk until glossy and thick.
  4. Stir in tahini, honey and vanilla.
  5. Mix together almond flour, baking soda and salt.  Add to the chocolate mixture.  Stir until fully incorporated.
  6. Roll into balls or use a small cookie scoop.  (If you want to get precise you can weigh them. I got 20 balls at 3/4 of and ounce each).
  7. Mix the coating in a bowl and dip cookies in set on parchment covered baking sheet.
  8. Bake 10 minutes.  Remove from oven and let rest on pan for 5 minutes before transferring.

Top with dried rose petals.


Raw cocoa is simply pure powder from the cacao bean unprocessed. It has a darker taste and a more bitter flavor.  If you like really dark chocolate and all it’s amazing health benefits – this is a good choice.

Natural cocoa powder is from roasted cocoa beans.  Still on the darker chocolate side with bitter notes.

Dutch process cocoa powder is treated with an alkalizing agent to neutralize acidity.  It is smoother and more mild in flavor.   If using Dutch Process chocolate in this recipe use 1/2 teaspoon of baking powder instead of the 1/4 teaspoon of baking soda.  


  • Serving Size: 1 cookie (with butter and egg)
  • Calories: 138
  • Sugar: 8.8 g
  • Sodium: 55.1 mg
  • Fat: 7.7 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 12.6 g
  • Fiber: 1.5 g
  • Protein: 2.8 g
  • Cholesterol: 15.4 mg


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  1. I love these!!! They’re so gooey and perfectly balanced. The chocolate, tahini, and almond flavors go so well together! Satisfies all my cravings 🙂 Thank you for an amazing cookie recipe!

  2. This is my daughter’s favorite cookie. We tried it three different ways. We followed the recipe as written with almond flour, coconut sugar, coconut oil and a flax egg and it had a lovely moist dark chocolate deep flavor but was a little flat. Everyone agreed that tasted better than the cookies made with gluten free flour and a real egg although they presented with a perfectly round ball. We’ve made them with all purpose flour,real egg, butter and sugar and they were marvelous but our gluten free friends couldn’t enjoy them.

    1. Interesting Heidi, I don’t know why they are turning out flat? Glad you are enjoying playing around with them!

  3. Very tasty with a nice chewy texture, lightly sweet. I used earth balance and brown rice syrup. They definitely don’t stay in a ball (I used once again tahini which is not thin) but I like the a traditional cookie shape anyways. Coated in pink sugar and sesame seeds, they were very pretty!

    1. Hi Alysia, I’m glad you were happy with how they turned out. Maybe the earth balance and brown rice syrup altered it? If one did want them to stay in more in a ball shape, refrigerating on the tray for 15-30 minutes before baking could help.

  4. Substituted Dukkah for the sesame seeds. A surprising burst of earthy deliciousness! Gifted some to a friend and he said they were the most ‘exotic’ cookie he ever tasted! A new favorite! Thanks Sylvia

  5. These are just lovely! So easy and quick to put together with a soft-chewy-crisp texture and not too sweet. Another great recipe, thank you!

  6. Hi Sylvia, I have made these cookies & LOVE them. Is it easy to double the recipe? I would like to bring them to a group gathering and I think I will need more than one batch. Thanks, Ginger

  7. My new favorite cookie. I used cacao instead of cocoa powder. The sesame seeds on top definitely enhances the cookie. I didn’t have nibs so omitted them.

  8. So so good and easy! Mine flattened out a bit probably due to thin tahini but cooked perfectly in 10 minutes. ( I live at 5000 ft. )

  9. Sylvia, I just made these cookies for Valentine’s day and we are in LOVE we them! They are a HUGE success and they have to be the BEST chocolate cookie I have had. Rich but not too rich and not to sweet. I don’t like really sweet deserts so these are Wonderful! Thanks for sharing this recipe.

    I used Dark cocoa, sugar, coconut oil and Raw coconut nectar instead of the honey. I will be making these again and trying them with peanut butter too.

  10. I read this recipe in today’s new Feasting at Home email and was delighted to have the ingredients on hand so I could try them. I have never used tahini in a cookie recipe so I was intrigued about how this combination of flavors would turn out. These cookies are fantastic! I also love the cocoa nibs/sesame seed/Demerara sugar coating….simply delicious and a delightful Valentine’s treat. Thank you!

  11. I am in the process of making them. They are not stiff enough to forming to balls so I put them in the refrigerator. Hope this helps.

    1. My initial thought is that some brands of tahini can be thinner than others? You could probably add a little more almond flour if needed. I am curious if the refrigeration did the trick?

  12. I loved these! I didn’t have cocoa nibs so I used one bitter sweet chocolate chips per cookie. I used the honey version. Delicious!


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