Chocolate Tahini Thumbprint Cookies (Edit recipe)

Chocolate Tahini Thumbprint Cookies.

Made from real food ingredients and no flour needed.

The base is made from pecans and cacao nibs lending a perfectly soft and crunch cookie. Then it is filled with fudgy chocolate tahini sauce.

10 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:18 g
Carbohydrates:14 g
Protein:4 g
Cholesterol:0 g
Sodium:105 mg
Fiber:6 g
Sugars:4 g
Calculated for total recipe.

Serves: 12-14

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Thumbprint Cookies

Chocolate Tahini Fudge


Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Add the pecans, cacao nibs, chia seeds, baking soda and salt to a food processor and pulse for 10-15 seconds or until everything is coarsely chopped. Add the maple and pulse until the dough starts to form in to a ball.
  3. Scoop out a tablespoon of dough and roll in to a ball and place on the baking sheet. Use your thumb to make an imprint in the middle of the cookie. Repeat with the remaining dough.
  4. Cook for 8-10 minutes or until slightly browned around the edges and remove from the oven. You may need to use your thumb or the back of a spoon to make an imprint again after it rises in the oven.
  5. Melt the chocolate and mix it with the tahini.
  6. Scoop 1-2 teaspoons of the chocolate filling in to each cookie. Place in the refrigerator until chocolate has set completely. Top with sea salt flakes if desired.
  7. Store in the refrigerator until ready to eat. You can eat them cold or leave on the counter for 10-15 minutes or until chocolate has softened.

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