These delicious cookies tick all the boxes. They are super tasty with lots of depth from the tahini and a perfect balance of dark and semi sweet chocolate, they are also gluten free and vegan. They are made with a blend of maple syrup and brown sugar, but are not overly sweet. The sugar really helps to bring that crisp edge and satisfying mouthfeel to the cookie.
If you like a cakey textured cookie, then these are not the cookies for you. However, if like me you love your cookies with soft, chewy insides and crisp edges then dive in.
Made using our almond flour, sesame seeds and two different types of chocolate; they are the perfect after dinner with a nice cup of tea treat.

Note that these cookies tend to be slightly flat so leave lots of space between them on the tray when baking to allow them to spread.


  • 1 3/4 cups almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup sesame seeds
  • 1/2 cup rolled oats - use gluten free as necessary
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt, use less salt if using sea salt

  • 1/3 cup plus 1 TBSP coconut or other neutral oil, melted and cooled slightly
  • 1/3 cup tahini
  • Tablespoons water, more if the mixture is too thick
  • 2 teaspoons pure vanilla extract, or 1 tsp vanilla bean powder
  • 1/2 cup maple syrup
  • 1/3 cup brown sugar 


  • Preheat oven to 350F.
  • Prepare a cookie sheet (or two) with parchment or lightly oil it.
  • In a medium bowl, whisk together the flours, oats, sesame seeds, baking powder, baking soda, and salt.
  • In a large bowl, use a rubber spatula to mix together the oil, tahini, water,  maple syrup and vanilla until combined and smooth, if your tahini is thick and chunky just mix well here until everything comes together smoothly.
  • Mix in the sugar, then mix in the dry ingredients until combined. Add the chocolate and pecans and mix until they are distributed evenly.

  • Use a tablespoon or small scoop to portion the cookie dough onto the sheets, the dough may be quite soft, place them about 5 or 6 cm apart on the prepared sheet pans.
  • Bake one pan at a time for 11-12 minutes, until the edges have set but the centres are still slightly soft.
  • Cool the cookies in the pan on a rack for 15 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Repeat with remaining cookie dough. Then transfer to the rack to finish cooling fully.
  • They can be stored for a few days in a tightly sealed container on your counter.

This recipe makes about 30 small cookies It all depends on how big you make your cookies. Feel free to halve the recipe if you don't want to eat too many cookies in one sitting!