I’m always adapting cookie recipes, and this one is my latest. They’re soft, chewy, and have a subtle nuttiness from the tahini, plus a little extra protein from collagen. It’s a simple recipe to make when you’re craving something sweet but want to know exactly what’s going into it. Homemade also means you can keep the ingredient list simple, rather than relying on all the extras you’ll often find in store-bought treats.
If you’ve only ever used tahini for hummus, this is a good way to use it somewhere else. It adds a really nice flavor to these cookies, and it’s also an ingredient with some nutritional benefits worth knowing about.
The Recipe
Tahini Chocolate Chip Cookies
Ingredients
1 cup almond flour
1 cup tahini
1/2 cup maple syrup
1 cup chocolate chips
1 scoop collagen peptides
1/3 cup GF flour
1 egg
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp cardamom
Method
- Preheat oven to 375°F.
- Add all ingredients to a bowl and mix until well combined.
- Place the dough in the fridge for 30 minutes to chill and firm up.
- Scoop the dough onto a baking tray, leaving space between each cookie. Gently flatten, but don’t press too much.
- Bake for 10 minutes at 375°F.
- Remove from the oven and allow to cool before serving (if you can wait!).
So, What Exactly Is Tahini?
If tahini is something you've only ever bought for hummus, you're missing out. It's simply ground sesame seeds, with a light, nutty flavor that works just as well in sweet recipes as it does in savory ones.
And of course, it also has so many benefits.
A tablespoon gives you a good amount of copper, phosphorus, and manganese, along with some protein, fiber, and antioxidants. Phosphorus and manganese are both involved in maintaining healthy bones, while copper plays a role in things like energy production and connective tissue. Copper also helps your body absorb iron properly, which matters for keeping your energy levels steady, and it supports your skin and immune system too.
There's also some interesting research around sesame and metabolic health. One small six-week study in people with type 2 diabetes found that adding tahini to breakfast was associated with lower triglyceride levels. It's a small study, so I wouldn't make any big claims from it, but it's one of the reasons tahini has become an ingredient I like keeping around.
For me, the biggest reason to keep tahini around is simple: it’s easy to use and include in many recipes, not just cookies.
Ways to Use Tahini
Use tahini in salad dressings, sauces, hummus, oatmeal, yogurt, smoothies, toast, roasted vegetables... and now cookies.
You can buy tahini ready-made or make your own with sesame seeds and a little oil.
Good to know: When buying tahini, check the ingredient list. Ideally, it should be very simple, usually just sesame seeds.
How to Make Tahini
You’ll need:
- 2 cups hulled sesame seeds
- 1–2 tbsp mild-tasting oil, such as avocado or olive oil
Method:
- In a large, dry saucepan, toast the sesame seeds over medium heat until golden and fragrant. Remove from the heat and let cool.
- Add the sesame seeds to a food processor and blend. Slowly drizzle in the oil until you reach the consistency you like.
Store homemade tahini in the fridge for up to about a month. The oil may separate while it sits, so just give it a good stir before using.
Have Collagen Sitting in Your Pantry?
If you bought collagen and it's been sitting there because you aren't quite sure what to do with it, this is your reminder that you can add it to a lot more than smoothies.
I mix it into my coffee, smoothies, oatmeal or yogurt, and you can even add it to soups or baked goods. That's what I did here. Just mix it in well so it dissolves and you don't end up with any lumps.
And if you don't have collagen, that's completely fine. Your body makes collagen from amino acids, which you get from protein-rich foods like meat, fish, eggs, dairy, beans, nuts, and seeds. I see collagen as an easy extra, not something you need to have in your kitchen.
One More Important Ingredient: Maple Syrup
I like using pure maple syrup when I'm baking because it adds that sweetened flavor and is a healthier option. It's still an added sugar, so I don't think of it as a “health food,” but I do prefer using a simple ingredient like 100% pure maple syrup when it works in a recipe.
Look for 100% pure maple syrup rather than maple-flavored pancake syrup, which can contain additional sweeteners and other ingredients.
Now, Back to the Cookies
They’re soft, chewy, a little nutty from the tahini, and just sweet enough. I like this recipe because it’s easy to throw together, the ingredient list is simple, and you get a homemade treat without much effort.
And if you already have a jar of tahini or collagen sitting in your pantry, even better. Now you have another reason to use them.