If you had told me five years ago that one of our family’s favorite cookies would be made with chickpea flour and tahini, I would’ve laughed—probably with flour on my nose and a mixing spoon in hand. But life has a way of nudging you into the unexpected. When we had to say goodbye to gluten, I wasn’t ready to say goodbye to the magic of baking. So I grabbed a jar of tahini, swapped out the wheat for chickpea flour, and dared to experiment.
And oh my goodness… I’m so glad I did.
These chickpea flour tahini cookies are chewy in the center, golden around the edges, and rich with that nutty, slightly earthy depth only tahini can bring. The chickpea flour adds structure and a surprising tenderness—it doesn’t shout “legumes,” promise!—while complementing the tahini beautifully. There’s something truly special about how these two ingredients, humble on their own, create cookie magic together.
They’ve become a go-to in our kitchen—right next to the gluten-free Japanese milk bread we use for French toast Sundays and our cozy sweet potato turkey taco bowls on chilly weeknights. But when the cookie craving hits? It’s these. Always these.
Whether you’re navigating gluten-free baking for the first time or just craving something sweet with a twist, chickpea flour tahini cookies are a delicious place to start. They’re simple, family-approved, and made for real life—just like everything we share here at Tasty Savvy.
Explore the Steps
Benefits of Baking with Chickpea Flour and Tahini
When you’re baking without gluten, finding the right combination of ingredients can feel like solving a puzzle. But let me tell you—chickpea flour tahini cookies solve that puzzle deliciously. This duo isn’t just clever—it’s downright magical for creating cookies that are chewy, rich, and irresistibly satisfying.
Chickpea Flour: Gluten-Free Protein Boost
Chickpea flour (also known as besan) is a staple in my gluten-free pantry. Why? Because it’s packed with protein, iron, and fiber—and it brings a subtle nuttiness that plays perfectly in sweet recipes. In chickpea flour tahini cookies, it creates a soft interior and slightly crisp edge, without a trace of grittiness.
This flour browns beautifully in the oven, helping your cookies get that gorgeous golden finish. It’s a key ingredient in our vegan chickpea flour cookies, and works wonders anywhere you’d use wheat flour—minus the gluten.
Tahini: Nutty, Creamy, and Nutrient-Packed
Tahini adds something unforgettable to cookies. Its creamy texture and rich, sesame flavor give chickpea flour tahini cookies their signature depth—earthy, slightly sweet, and just a little bitter (in the best way). It’s like peanut butter, but more elegant and complex.
Beyond taste, tahini is loaded with heart-healthy fats, calcium, and antioxidants. It’s a standout ingredient according to Healthline, especially when paired with high-fiber flours like chickpea. You’ll also find tahini starring in our chickpea chocolate chip cookies with no flour—another family favorite.
With every bite of these chickpea flour tahini cookies, you get a cookie that’s not just comforting, but nourishing too.
PrintChickpea Flour Tahini Cookies: The Ultimate Gluten-Free Treat
These chewy chickpea flour tahini cookies are gluten-free, dairy-free, and melt-in-your-mouth delicious. The combination of chickpea flour and tahini creates a nutty, rich flavor with pools of dark chocolate and a sprinkle of sea salt. A cozy, wholesome cookie you’ll make again and again.
- Prep Time: 40 minutes (includes chill time)
- Cook Time: 13 minutes
- Total Time: 53 minutes
- Yield: 24 cookies 1x
- Category: Gluten-Free Baking
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
1/2 cup (113g) refined coconut oil, soft and scoopable
1/2 cup (122g) tahini
1/2 cup (100g) granulated sugar
1/3 cup (60g) packed brown sugar
1/4 cup (55g) plant-based milk (almond, oat, etc.)
1 tsp (4g) vanilla extract
1 1/4 cup (130g) chickpea flour
2 tbsp (18g) cornstarch
1 tsp (5g) salt
1/2 tsp (2g) baking powder
1/2 tsp (2g) baking soda
1 3/4 cups (200g) chopped dark chocolate (60–70%)
Flaky sea salt, for topping
Instructions
Step 1: Cream the Base
In a large bowl, beat together the coconut oil, tahini, granulated sugar, and brown sugar until the mixture is smooth, creamy, and pale—about 3 minutes.
Step 2: Add the Wet Ingredients
Pour in the plant-based milk and vanilla extract. Mix again until fully incorporated and silky.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the chickpea flour, cornstarch, salt, baking powder, and baking soda.
Step 4: Combine Wet and Dry
Gradually stir the dry mixture into the wet ingredients. Mix just until a dough forms—don’t overwork it!
Step 5: Fold in the Chocolate
Add the chopped dark chocolate and gently fold it into the dough until evenly dispersed.
Step 6: Chill the Dough
Cover and refrigerate the dough for 30 minutes to help the cookies hold their shape. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Shape the Cookies
Using a cookie scoop or spoon, portion the chilled dough into 2-tablespoon balls. Place them on the baking sheets, leaving about 3 inches of space between each.
Step 8: Bake
Bake one sheet at a time for 12–13 minutes, until the edges are golden and the centers look just set.
Step 9: Finish with Sea Salt
As soon as the cookies come out of the oven, sprinkle each with flaky sea salt for that perfect sweet-salty finish.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet to firm up. Then share, store, or sneak one while they’re still warm.
Notes
For best flavor, use runny tahini and high-quality dark chocolate.
- Dough can be frozen for later use—bake straight from freezer, adding 1–2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 9g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Easy Recipe for Chickpea Flour Tahini Cookies
Now that you know why they work so well together, let’s dive into how to make your own chickpea flour tahini cookies. These are the kind of cookies you can whip up on a rainy afternoon with the kids or sneak into lunchboxes for a sweet surprise. They’re easy, cozy, and packed with flavor.
Ingredients & Prep Tips
This recipe starts with refined coconut oil and creamy tahini—two plant-based fats that keep the cookies soft and rich. Chickpea flour takes the place of all-purpose flour, and trust me, you won’t miss the gluten. Brown sugar and plant milk round out the wet mix, giving it that dreamy chewiness we all love.
Here’s a little tip: chill your dough before baking. Just 30 minutes in the fridge helps your chickpea flour tahini cookies hold their shape and bake evenly.
We’ve adapted the method from one of our favorite classic cookie bases and replaced the wheat with wholesome ingredients you probably already have in your pantry—just like in our tangzhong burger buns, where a simple technique transforms the texture.
Baking Tips for Perfect Texture
Scoop your dough into even balls—about 2 tablespoons each—and leave enough space between them. Bake until the edges are golden and the centers are set but soft. Then sprinkle with flaky salt while they’re still warm for that extra magic touch.
And if you’re someone who likes to plan ahead, you can freeze the dough balls and bake them straight from the freezer. It’s one of those no-stress tricks we love, just like batch cooking our sweet potato taco bowls.
With just one bowl and one sheet pan, you’re about to make a batch of chickpea flour tahini cookies that’ll win hearts around your table.
Serving, Storing, and Pairing Ideas
Chickpea flour tahini cookies aren’t just a delicious treat—they’re versatile, freezer-friendly, and perfect for almost any occasion. Whether you’re packing school snacks, planning a cookie platter, or craving something with your afternoon tea, here’s how to enjoy them at their cozy best.
How to Serve Chickpea Tahini Cookies
Straight out of the oven, these cookies are soft, chewy, and studded with melty chocolate. We love them with a cold glass of oat milk or a warm mug of cinnamon tea. For a more indulgent twist, sandwich a scoop of dairy-free vanilla ice cream between two cookies and freeze for 10 minutes—it’s a dreamy summer dessert.
They also make sweet little gifts. Stack a few in a parchment-lined tin, tie it with twine, and you’ve got a homemade present anyone would love. Just like our chickpea flour cookies, they bring comfort with every bite.
Storing & Freezing Tips
Store your cookies in an airtight container at room temperature for up to 4 days—they’ll stay soft and flavorful. For longer storage, freeze baked cookies or unbaked dough balls in a freezer-safe bag. Pop them in the oven straight from the freezer, adding 1–2 extra minutes to the bake time.
These make-ahead moments are lifesavers—especially if your weekdays are packed. It’s why we always have a batch of these and a tray of gluten-free snacks ready to go.
From cozy mornings to after-school cravings, chickpea flour tahini cookies bring just the right blend of ease, flavor, and comfort.
FAQ – Your Chickpea Flour Tahini Cookies Questions Answered
Are chickpea flour tahini cookies gluten-free?
Yes! Chickpea flour is naturally gluten-free, which makes these cookies perfect for anyone avoiding wheat. Just be sure to check that your tahini and other ingredients are certified gluten-free to avoid cross-contamination. These chickpea flour tahini cookies are safe, satisfying, and full of flavor.
Can I make these cookies without added sugar?
You can definitely reduce the sugar or swap it with alternatives like coconut sugar or maple syrup. Just keep in mind that it might change the texture slightly. For a lower-sugar option, try reducing the granulated sugar and relying more on the chocolate chunks for sweetness.
What does tahini do in cookies?
Tahini adds a creamy texture and a rich, nutty depth that balances the sweetness. It also provides healthy fats and helps bind the dough. In chickpea flour tahini cookies, it’s the secret to that irresistible chew and slightly earthy flavor.
Can I freeze chickpea flour cookie dough?
Absolutely! We love freezing the dough in pre-scooped balls. You can bake them straight from the freezer—just add a minute or two to the baking time. It’s a great way to always have fresh chickpea flour tahini cookies ready when the craving hits.
Wrapping It Up
If these chickpea flour tahini cookies make it to your table, I hope they bring the same joy they bring to ours. They’re one of those little wins in the gluten-free world—simple, nourishing, and seriously delicious.
Whether you’re new to chickpea flour, already obsessed with tahini, or just want a cookie that feels like a hug, this recipe’s got you. And if you tweak it, love it, or have questions—my inbox is always open.
From my cozy kitchen to yours,
— Melisa 💚