Recipes From The Tahini Goddess: Double Chocolate Tahini Cookies

“The Tahini Goddess” Shares Her Delights

Double Chocolate Tahini Cookies

Sally SchimkoThe Tahini Goddess, literally “stirred her way through the pandemic” and succeeded having grown a business that she launched in February of 2020. Sally loves experimenting in the kitchen and is always concocting new recipes for herself and her family that are oh-so-simple and delicious!

Get cooking with Sally as she shares some of her oh-so-simple and delicious recipes with BELLA…

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Double Chocolate Tahini Cookies — Vegan and Gluten Free


  • 1 cup almond flour
  • 1/2 raw tahini (whole sesame tahini)
  • 1/3 cup fiber syrup or honey (I use choc zero)
  • 1/4 cup unsweetened cacao powder
  • 1/2 cup dark chocolate chip (or many as you wish)
  • 1 tbs Zen basil seeds (or chia, optional)
  • 1 tsp baking powder


  1. Preheat broil on 350f.
  2. In a medium mixing bowl, combine almond flour, cacao powder, and baking powder. Mix well—you should get nice texture of a soft dough.
  3. Add all ingredients besides the chocolate chip and mix until it is all combined.
  4. Add chocolate chips in, and mix.
  5. Scoop out the cookie batter with 1 tbs-size spoon and put them on a lined parchment paper baking sheet. Make sure there is enough space in between. They will expand a little. (We use cookies cutter for holiday shapes.)
  6. Bake for 7 minutes. The edges will be golden brown and the center will look like it’s half-baked—it’s OK…they are ready!
  7. Most important is the cool-down process: They need at least 8 minutes to cool down before moving or trying the cookies.
  8. Enjoy!

Note: The longer these cool, the better the texture will be. Store leftovers in glass containers in a cool, dry place for 3-5 days.

Sally also loves sharing her go-to beauty tips, skincare routines, hair product favorites, and fitness tips on social media. Read more about or follow her on Instagram.


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