Healthy cookie dough bites made with tahini. Naturally gluten and grain free, vegan and paleo friendly. Tastes like snacking on a spoonful of cookie dough!
IT’S SNACK TIME.
I’ve been snacking on these cookie dough bites for the past two weeks straight, for the sake of science, obviously; the results are in, and I couldn’t be happier.
They’re soft, dough-y, not too sweet, studded with chocolate chips, subtly sesame flavored from the tahini, and made with just 7 pantry ingredients in under 30 minutes.
Did I mention they literally taste like popping a ball of cookie dough in your mouth? And that you could totally swap the tahini for peanut butter and have peanut butter cookie dough bites? And that my life is now utterly incomplete without a batch of them in the fridge at all times?
Well, they do, and you can, and it is.
Tahini is kind of having a moment right now and I AM HERE FOR IT. Just a few years ago tahini was a somewhat obscure, hard-to-find ingredient in the U.S., but I love that it’s gaining popularity and becoming more readily available because it’s seriously one of my favorite pantry ingredients.
If you don’t already have a jar of tahini your pantry (<–affiliate link), I highly recommend stocking up so you can drizzle it over oatmeal, yogurt, and grain bowls, blend it into hummus, and turn it into edible cookie dough ASAP.
Trust me, it’s the right thing to do.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your Tahini Cookie Dough Bites and share it with me on Instagram so I can see!
Tahini Cookie Dough Bites
Time: 30 minutes
Yields: 10 balls
Ingredients:
- 1/2 cup tahini
- 2 Tablespoons virgin coconut oil
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1/4 teaspoon sea salt
- 2 Tablespoons dark chocolate chips or roughly chopped dark chocolate
Instructions:
- Pour the tahini, coconut oil, maple syrup, and vanilla into a medium-sized bowl and stir until smooth. Add coconut flour, salt, and chocolate chips, and stir well to combine. Dough will be very soft.
- Place the bowl into the freezer for 15 minutes (or fridge for about 30) to allow the cookie dough to firm up. Once firm, use a small cookie scoop to portion dough into 10 balls, placing them directly into a storage container and store in the fridge for up to 1 week. Serve cold, as these will start to melt if left at room temp for too long!
SWITCH IT UP: try using other drippy nut butters instead of tahini, like peanut or almond; swap out the chocolate chips for your favorite cookie dough add-ins like raisins, walnuts, white chocolate, etc, or use dye-free sprinkles to make funfetti cooke dough bites!