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Chocolate Tahini Cookies

Indulge in these Chocolate Tahini Cookies guilt-free!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 9 cookies


  • 1 cup black beans cooked
  • 2 tablespoons coconut oil
  • 2 tablespoons tahini
  • 2 tablespoons dairy-free milk
  • 2 Medjool dates pitted
  • 1 tablespoon chia seeds
  • 1/2 cup coconut sugar
  • 5 tablespoons cocoa powder
  • 1 tablespoon rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • Toasted sesame seeds for topping


  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Add black beans (rinsed + drained if using a can), coconut oil, tahini, milk, dates, and chia seeds to a blender or food processor and mix until smooth. Let sit 5+ minutes.
  • In a separate bowl, stir together the coconut sugar, cacao powder, rice flour, baking powder, cinnamon, and sea salt.
  • Mix together the wet and dry ingredients until well-combined. Batter should be thick and smooth (like cake batter).
  • Drop batter onto the lined baking sheet, forming roughly 9 circles.
  • Bake for 15-20 minutes. Cookies will be soft and have slight cracks across the top.
  • Remove from oven and top with toasted sesame seeds.