Spiced Chocolate Tahini Cookies


The flavor of these cookies reminds me of the holiday’s but to be honest I LOVE making them anytime of year for a lovely reminder of the wonderful spices and flavors of the fall and winter. This recipe is gluten free, grain free and refined sugar free too; making it naturally low carb… for a cookie that is! Let’s not kid ourselves here! Desserts should be sweet and should be reserved for special occasions rather than everyday and that is what makes them that much more special. If you are looking to make this recipe into a Ketogenic recipe; you could easily substitute the 3/4 cup coconut sugar with a sugar free alternative like Lakanto or Swerve Sweeteners to fit your lifestyle!


3/4 cup almond flour

1/4 cup coconut flour

1/2 cup raw cacao powder

1/2 cup tahini

1 tsp baking soda

1/4 tsp salt

4 tbsp grass-fed butter, softened to room temperature

3/4 cup coconut sugar

2 tbsp maple syrup

1 large egg

1.5 tsp vanilla extract

1 tsp cinnamon

1/4 tsp cardamom

1/2 cup white, unsalted, sesame seeds for topping


Stir together almond flour, coconut flour, cacao powder, baking soda, cinnamon, cardamom and salt and set aside in medium mixing bowl. Next, beat together the softened butter and coconut sugar by hand or with electric mixer in large mixing bowl just until combined. Add in the tahini and vanilla to the butter and sugar and mix until well combined. Next, beat in your 1 egg and mix until well combined. Lastly, stir in your flour mixture and stir to combine all ingredients together. Place dough in the refrigerator for one hour before baking or overnight in a sealed container.

Next, start by preheating your oven to 350F. Line your cookie or baking sheet with parchment paper before spooning out the chilled dough onto the cookie sheet. I recommend spooning about 1.5 tbsps or 1 heaping spoon size of the dough to make your cookies. As the dough will be firm or thick, use your thumb to slightly flatten the cookie dough onto the cookie sheet. Next sprinkle with toasted or raw sesame seeds before placing the baking sheet in the oven on the medium rack. Bake for about 10-12 minutes or until the cookies have set and started to slightly brown on top! Cook in batches of 10-12 cookies to allow for even cooking. Let the cookies cool completely on parchment paper or a wire rack. Store in an air tight container at room temperature and enjoy within 3 days!

Lindsay Reno