Crispy Chocolate Tahini Cookies

Hi Beth, we haven’t tested this recipe using wheat flour but you’re welcome to try it out! The cookies may have a different texture than the original recipe.

I am interested in making these crispy cookies but am allergic to nuts, so no almon flour. If I use wheat flour, do I use the same amount as almond flour? Any other changes I would need to make (cooking time?) if using wheat flour?

Thank you,
Beth

I made these for a group of people skeptical of the vegan and gluten-free aspect (myself included), and we were happily impressed by how delicious they were! And so easy to make.

I make these with dark chocolate sea salt tahini. Skip the salt in the receipe. Also, make smaller balls for more cookies. We love these delicious treats

Hi Donna – Absolutely, you can use Dark Chocolate Tahini with Sea Salt instead! You may want to omit the 1/4 tsp of salt to balance out the salt in the tahini. Let us know how they turn out!

Can I use the dark chocolate salted tahini in this recipe?

Hi Lola!
We do have a savory cracker recipe! https://soomfoods.com/blogs/recipes/sweet-savory-grain-free-tahini-crackers?pos=1&_sid=7f5d3e235&ss=r

For the nutritional info, we suggest using https://whisk.com/recipe-nutrition-calculator/, where you can easily copy and paste any recipe and they’ll provide the conversion information.

Hi Fran, Yes! You can use Premium over Chocolate. It will just change the flavor profile of the cookie, so you may need to add a bit more sweetener to meet your taste preference.

Could you use just regular tahini and not the chocolate?

This are wonderful!

Sorry, me again.
Forgot to ask – I could not find in your book or on your site any savory crackers recepie.
Do you have any?

Hello,
love your tahini and I keep making these sesame cookies for almost year. Everybody likes them.
My friend who started making them asked me how many calories per cookie it is but I never thought about it.
So I was wondering if you can provide me with that info.
Thank you and wish you all the best.