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Sometimes you need a giant, gooey cookie all to yourself at pretty much the drop of a hat. I’ve stated it many times, but I’ll say it again: I’m not one for larger scale baking projects or baking in general really. But a singular, mega-sized, totally gooey, grain-free tahini chocolate chunk cookie made with a bunch of pantry stuff that I have hanging around? I will get down with that repeatedly. I have to also add that it comes together super quickly and has a very relaxed 10 ingredients.

Realistically I would put this mega cookie at two servings! The tahini and almond base make it super rich and slightly gooey. I love the slightly bitter sesame edge here and it plays really well with dark chocolate and the teeny sprinkle of flaky salt. It’s all definitely sweet and rich, but complex as well. Exactly my kind of treat! I’m celebrating my birthday today and I would honestly take one of these over cake.

We’re in for a snow/ice storm today, so I’m spending it cozied up with my man and our dogs at home. So grateful for another year, and as always, deeply thankful for all of you that read and follow along here. Hope you’re having a great week! Sending love and (biiiig) cookies :)

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Print the recipe here!
Make sure that your tahini is well-stirred and drippy! You could substitute any nut/seed butter you like as long as it’s drippy and smooth. I just like saying “drippy” lol.
-I chopped up part of a chocolate bar here, but 2 tablespoons of chocolate chips will do the trick too!
-If you baked this in a little skillet and served it warm with vegan ice cream, I could definitely see myself becoming your best friend. Just a suggestion! ;)

1 teaspoon ground flaxseed
1 tablespoon water
½ cup + 1 tablespoon almond meal (or hazelnut meal/sunflower seed meal)
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon (optional)
¼ teaspoon baking soda
2 tablespoons maple syrup
1 tablespoon tahini
1 teaspoon avocado oil
¼ teaspoon vanilla extract
1 oz (28 grams) dark, dairy-free chocolate, chopped (or 2 tablespoons chocolate chips)

flaky sea salt
cacao nibs
sesame seeds

Preheat the oven to 375 degrees F. Line a small baking sheet with parchment paper.

In a small bowl, combine the ground flaxseed and water. Stir vigorously and then set aside for 5 minutes, allowing it to thicken/turn to a gel consistency.

In a medium bowl, combine the almond meal, salt, cinnamon (if using), and baking soda. Stir to combine. Then, add the flaxseed gel, maple syrup, tahini, avocado oil, and vanilla. Using a spatula, stir until the thick and slightly wet dough is combined and there are no dry spots.

Add the chocolate chunks to the cookie dough and fold them in until evenly distributed throughout.

Transfer the cookie dough to the baking sheet and press it out into an even circle that is uniformly 1-inch thick. Sprinkle the top of the cookie with flaky salt, cacao nibs, and sesame seeds.

Bake the grain-free tahini chocolate chunk cookie until the edges are browned and small cracks appear, about 10 minutes. Let the cookie cool completely (about 30 minutes) on the baking sheet before enjoying.

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  • Victoria26/02/2020 - 4:29 am

    I have always wanted to try make cookies with tahini! I think I need to try these out ASAP.

    xo, VictoriaReplyCancel

  • Deborah Dewar26/02/2020 - 7:31 am

    These look fantastic…can’t wait to try them. Happy Birthday!ReplyCancel

  • Deborah Dewar26/02/2020 - 7:32 am

    Happy Birthday ! These look fantastic.ReplyCancel

  • Jo-Ann in Ottawa26/02/2020 - 9:14 am

    These look amazing! We’re in for the same snow storm so staying in and making cookies sounds like the perfect plan! Love your fluted-edge plates too. Where did you get them?
    Happy Birthday!ReplyCancel

    • Laura26/02/2020 - 9:58 am

      Thanks for this Jo-Ann. I got the fluted plate at a local boutique called Olive & Rust. Their website is here: https://www.oliverandrust.com/

      • Jo-Ann27/02/2020 - 4:29 pm

        Thanks so much for sharing that info. Looks like a gorgeous shop!ReplyCancel

  • Amy Jarboe26/02/2020 - 9:40 am

    If not needing to be grain free, do you think other flour like all-purpose, wheat/spelt, or oat would work here?ReplyCancel

    • Laura26/02/2020 - 9:57 am

      Hi Amy!
      Theoretically those flours could work, but I tested this recipe specifically to be grain-free. I don’t think it would be an easy one-for-one swap unfortunately. You might be more successful working from a more traditional chocolate chip cookie recipe!

      • Tracy29/02/2020 - 2:29 pm

        I just tried it with oat flour because I am out of almonds. I had to add some plant milk because the batter was too dry. Its in the oven now. I will report back!ReplyCancel

  • Kate26/02/2020 - 10:53 am

    Def gonna make this! Happy Birthday and thanks for all of the delicious recipes!ReplyCancel

  • Allie26/02/2020 - 11:13 am

    I’m definitely making this soon. Happy Birthday!ReplyCancel

  • Victoria26/02/2020 - 12:14 pm

    Gorgeous cookie and plate! Happy Birthday Laura! Happy celebrating! :)ReplyCancel

  • Hana26/02/2020 - 12:48 pm

    Simple & fabulous!ReplyCancel

  • Erin26/02/2020 - 1:04 pm

    Oooo, I love me some tahini based cookies, especially with chocolate and flaky sea salt. Hope you have a very cozy birthday!ReplyCancel

  • Sue26/02/2020 - 1:14 pm

    Happy birthday Laura! February birthday people are special. ReplyCancel

  • Eveline26/02/2020 - 1:21 pm

    Thank you for this!!
    Do you think coconut meal would work as well? I had a small pantry problem and had to throw out loads of stuff :/ so it’s the only thing I have on hand a.t.m. … and I really want one now, you know.. to celebrate your birthday ;)ReplyCancel

    • Eveline26/02/2020 - 5:59 pm

      Tried it :) It was… ok.
      Restocking on the almond meal asap :)ReplyCancel

  • Izabla26/02/2020 - 3:26 pm

    This cookie came together so quick! I use almond butter because no tahini on hand but they are just as good (though without that edge tahini would give them, I’m sure).ReplyCancel

  • Lindsey Silverman Love26/02/2020 - 3:48 pm

    This cookie is everything! Can’t wait to make it :) *bday hugs*ReplyCancel

  • Margaret26/02/2020 - 10:07 pm

    Just made these! Doubled the recipe and made 5 cookies. SO GOOD! xxReplyCancel

  • Jessica26/02/2020 - 10:18 pm

    These look amazing! Do you think almond pulp (leftover from making almond milk) would work for the meal?ReplyCancel

  • Sophie26/02/2020 - 11:11 pm

    I just made this jumbo cookie and it was PERFECT. Super gooey, delicious and so simple! Will definitely make it again. Thank you Laura for another fabulous recipe:) I hope you had the loveliest birthday xxReplyCancel

  • Karen27/02/2020 - 10:57 am

    Hope your birthday was a wonderful time of gathering the good memories and looking forward to your new year with anticipation. I baked the cookie in a small cast iron skillet and served with B&J’s dairy free chocolate fudge brownie frozen ice cream. Delicious! Thank you for another wonderful “love animals” recipe.ReplyCancel

  • Jean27/02/2020 - 5:27 pm

    Could you make these as smaller cookies also?ReplyCancel

    • Laura27/02/2020 - 7:48 pm

      Yes definitely! They may need less baking time though.

  • Lisa F28/02/2020 - 8:41 am

    5 stars!! I made this cookie and was surprised by how easy it was to make and how incredible it tasted!! I was a few tablespoons short of almond flour but they still turned out delicious!!! Thank you!!ReplyCancel

  • Samantha Green28/02/2020 - 9:28 am

    I made a triple recipe of these last night with ground sunflower seeds (a friend is allergic to almonds) and they were THE BEST. also they turned blue inside? strange but not actually unappetizing–it just made my toddler even more into them!ReplyCancel

    • Laura28/02/2020 - 11:57 am

      Hey Samantha! This is something I always try to note when suggesting sunflower seed meal in a baking recipe, but I think I forgot this time. So sorry! Something about the combination of sunflower seeds and baking soda results in blue-ish to green-tinged baked goods! I will edit the recipe notes to reflect this. Glad that your toddler was into them though! :)

  • Colu01/03/2020 - 2:03 pm

    I really loved your old logo so much it was just perfect! This one seems more business-y :(ReplyCancel

    • Laura03/03/2020 - 1:43 pm

      Hi Colu,
      Thanks for your message. I felt that it was time for a change and I’m really happy with it. The quality of the recipes and content that I post here will remain the same :)

  • Ines01/03/2020 - 2:29 pm

    This looks amaaaaaazing! Tahini is life for me so definitely trying this. I’ll let you know how it goes :)ReplyCancel

  • AJ01/03/2020 - 9:41 pm

    Excellent recipe! Thank you for specifying waiting until completely cool (30min) – otherwise it would have been too crumbly. Was worth the wait.
    Added tahini drizzle when cookie cooled and it was delicious.ReplyCancel

  • Ashley02/03/2020 - 11:44 pm

    This looks amazing! Do you think chickpea flour would work?ReplyCancel

    • Laura03/03/2020 - 1:38 pm

      Hi Ashley,
      Sometimes substituting flours is not as simple as a one-for-one swap. Chickpea flour definitely will change the flavour of this cookie. Its lower fat content will also significantly change the texture (likely more bread-y and dense). I haven’t tried this substitution personally, but from a brief consideration, I wouldn’t recommend it.

  • CHRISTINE03/03/2020 - 11:29 am

    Do you think walnut meal might work? I have a whole bag of it in my freezer and have been looking for ways to use it!ReplyCancel

    • Laura03/03/2020 - 1:44 pm

      Hi Christine,
      I think walnut meal should substitute fine here! Do let me know what it’s like if you test it out.

  • Alex Zarak05/03/2020 - 10:19 am

    Wow! This cookie is irresistible. Luckily I baked two, so my hubbie had his all to himself, otherwise he’d surely have devoured mine too. Seriously good, even a day later, as I am having it with my chicory coffee. The salt and sesame on top is irresistible. Great workReplyCancel

  • Ellie24/03/2020 - 2:08 pm

    It’s cruel to ask people to wait 30 minutes for the cookie to cool and totally unnessecary.
    The perfect self-isolation cookie.

  • Ariella06/04/2020 - 9:55 pm

    This is an AMAZING quick recipe . I love that it’s for one cookie. I only had dark 70% organic mint chocolate and it turned out so good.. the flavors were phenomenal!!!ReplyCancel

  • Meera30/06/2020 - 5:12 pm

    Almond flour can be used interchangeably with almond meal right?ReplyCancel

    • Laura01/07/2020 - 1:49 pm

      Most of the time, yes. In this recipe, you could use either!

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