Name: Tahini Chocolate Stuffed Cookies (gluten-free)
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 10 cookies
Ingredients: 150 g oats**; 50 g coconut sugar (or brown sugar); 2 tsp cinnamon powder; 100 ml plant-based milk***; 50 g vegan butter; 20 g tahini (or any other nut butter); 10 squares dark chocolate bar (about 50 g)

Sometimes basic chocolate chips in cookies are not enough. So let me introduce you to these delicious Tahini Chocolate Stuffed Cookies that are also vegan, gluten-free, AND free from refined sugar. Stuffed with melting dark chocolate, this chewy healthy treat will for sure impress yourself and your loved ones.

WHAT IS A TAHINI COOKIE?

Tahini is sesame seeds paste. It is packed with healthy fats, antioxidants, vitamins, minerals… and it tastes AMAZING in cookies. Tahini is a key ingredient in making these cookies:

-chewy

-soft

-healthy

-and so satisfying.

Jump to Recipe

HOW TO MAKE HEALTHY TAHINI CHOCOLATE STUFFED COOKIES?

Sweetened with coconut sugar and based on oats, this recipe is naturally gluten-free and free from refined sugar.

However, if you are gluten intolerant, sensitive or allergic, make sure to use gluten-free oats as normal oats can contain traces of gluten.

To make these delicious Tahini Chocolate Stuffed Cookies, we will simply:

1- make the dough

2- separate the dough into 10 balls

3- press a piece of chocolate on each ball of dough

4- bake for 15 minutes.

SUBSTITUTE FOR TAHINI IN COOKIES

I recommend you using tahini to make this Tahini Chocolate Stuffed Cookies recipe. However, if for any reason you will not be using tahini, you can substitute with any other smooth nut butter (peanut butter, cashew butter, almond butter). But keep in mind it will slightly affect the final flavor.

EASY TAHINI CHOCOLATE STUFFED COOKIES RECIPE

This vegan tahini cookie recipe requires only 20 minutes of prep time and 7 basic ingredients including:

–oats

–coconut sugar

–cinnamon

-dark chocolate squares (I use 72% dark chocolate bar)

-plant-based milk

-vegan butter

–tahini.

For an even easier vegan cookie recipe, check out this Giant Chocolate Chips Cookie (only 3 ingredients) recipe!

TAHINI COOKIES WITH CINNAMON

The cinnamon gives such a nice touch to these Tahini Chocolate Stuffed Cookies. I LOVE cinnamon in absolutely everything but I have to admit it goes particularly well with this recipe.

VEGAN TAHINI CHOCOLATE STUFFED COOKIES

You are on the right page as this recipe is naturally eggless and dairy-free. Click on this link if you are curious to know what’s wrong with eggs, and this link to learn about the dairy industry in only 5 minutes.

Moreover, this Tahini Chocolate Stuffed Cookies recipe also happen to have:

-no gluten

-no flour

-no banana

-and no refined sugar.

HOW TO STORE TAHINI CHOCOLATE STUFFED COOKIES?

First of all, remember to let the cookies cool down completely before storing them so they don’t become soggy. Store at room temperature for up to 2 days in close airtight containers. Or refrigerate for up to 6 days.

PRINT, PIN, OR BOOKMARK THIS RECIPE!

Make sure you bookmark (or pin) this recipe and find it whenever you feel like biting in one of these delicious vegan cookies…

You can also tag me on Instagram @thedorkyfrench to be featured!

For other delicious gluten-free dessert ideas, check out these Vegan Chocolate Stuffed Pancakes (gluten-free) or these No-Bake Berry Energy Balls (only 4 ingredients).

Enough reading, it’s finally time to start baking! I would love to know how this recipe went for you, so make sure to rate this recipe (scroll down to the end of the page) if you try it!

Tahini Chocolate Stuffed Cookies (gluten-free)

5 from 1 vote

Print Pin Rate

Course: Dessert, Snack

Cuisine: European

Keyword: chocolate stuffed cookies, gluten-free, tahini cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Cool time: 5 minutes

Total Time: 40 minutes

Servings: 10 cookies

Calories: 136kcal

Author: Marlene Mamia (TheDorkyFrench)

Equipment

Blender or food processor*
Fork
Mixing bowl
Baking tray
Baking paper

Ingredients

150 g oats**
50 g coconut sugar - or brown sugar
2 tsp cinnamon powder
100 ml plant-based milk***
50 g vegan butter
20 g tahini - or any other nut butter
10 squares dark chocolate bar - about 50 g

Instructions

Preheat the oven to 180°C (356°F).
Add the oats, coconut sugar, and cinnamon in a blender*. Blend until the mixture turns into flour.
Transfer the flour into a mixing bowl and add the plant-based milk to the mixture. Using a fork, mix until dough comes together.
Add the tahini and vegan butter to the bowl and mix with the fork until you get a uniform, smooth dough.
Put baking sheet on a baking tray.
Using a tablespoon, drop 10 balls of dough on the baking sheet.
Using your finger, push a square of chocolate in the middle of each cookie and use your fingers to partially cover the chocolate.
Bake for 15 minutes, until the edges of the cookies look slightly brown.
Let cool for 5 minutes, and enjoy!

Notes

*If you don't have a blender, you can still make this recipe by mixing the dry ingredients with a whisk (or fork). The mixture won't be as smooth as the oats won't be reduced into flour, but the taste should remain the same. You can also get oat flour from a store to get the same results without a blender. If you are thinking of investing in a blender that is not too expensive, this Nutribullet blender is, from my experience, one of the best small blenders that you can get for an affordable price.

** If you are gluten intolerant, sensitive or allergic, make sure to use gluten-free oat flour as normal oats can contain traces of gluten.

***I have tested this recipe with coconut milk and rice milk, which both worked perfectly. However, any other plant-milk can be used to make this recipe.

Tried this recipe?Mention @thedorkyfrench or tag #thedorkyfrench on instagram!

Nutrition

Calories: 136kcal

Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.

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