Cookies bring back so many memories of baking with the kids. Think back to those classic sugar cookies with a chocolate kiss in the middle—this dish is a healthier, feel-good version of that idea. It’s simple, nostalgic, and made with real ingredients you can feel good about.
These cookies are grain-free, gluten-free, and dairy-free but still rich, satisfying, and full of flavor. They’re kid-approved, easy to make, and versatile enough to enjoy as a snack, breakfast, or dessert. Make a double batch—you’ll want them.
Tahini is the main ingredient, which is ground sesame seeds and is loaded with minerals like magnesium, potassium, calcium, and iron. It also provides plant-based protein and healthy unsaturated fats that support heart health and overall balance in the body.
Sesame seeds on the outside add the perfect texture and a boost of nutrition. They’re packed with phytonutrients, including beneficial fatty acids and antioxidants that can support hormone balance, help manage cholesterol levels, and even enhance the absorption of fat-soluble nutrients like vitamin E.
Almond flour keeps these cookies soft, grain-free, and gluten-free while adding healthy fats and a bit of protein. Coconut sugar provides a more balanced sweetness compared to traditional sugar, helping to avoid those sharp spikes and crashes. Chia seeds add fiber and omega-3s, supporting digestion and helping to keep you satisfied longer. Cinnamon supports blood sugar balance, especially when using Ceylon cinnamon.
The dark chocolate makes these feel like a true treat. Using a high-quality, dairy-free dark chocolate amps up the nutrients without all the sugar. Optional toppings such as cacao nibs, goji berries, or even a sprinkle of lavender can elevate these cookies and make them feel a little more special. Lavender is a favorite of mine—it adds a subtle, calming flavor that pairs beautifully with the richness of the tahini.
Makes 10 to 12 cookies
- 1 cup plus 2 tablespoons almond flour
- 1/2 cup tahini
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract or vanilla powder
- 1 teaspoon cinnamon (Ceylon if possible)
- 1 tablespoon white chia seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan sea salt
- 1/2 cup white sesame seeds
- 1 to 2 tablespoons nut milk or water
- Dark chocolate chips (dairy and gluten-free, if possible) for the center
Optional
- Cacao nibs
- Goji berries
- Fresh lavender
Preheat the oven to 350 degrees F. In a mixing bowl, whisk together the almond flour, baking soda, sea salt, cinnamon, and chia seeds.
In a separate bowl or blender, combine the tahini, coconut sugar, vanilla, and nut milk or water until smooth. Add the dry ingredients and mix until a dough forms, adding a little more liquid if needed to bring it together.
Roll the dough into 1-inch balls and place on a parchment-lined baking sheet, leaving space between each cookie. Lightly press sesame seeds onto the outside of each cookie, then use your thumb to create a small indentation in the center. Add a few dark chocolate chips into each center.
Bake for 8 to 10 minutes. If adding toppings like goji berries or cacao nibs, sprinkle them on around the 6-minute mark so they don’t burn.
The cookies will look soft when they come out but will firm up as they cool. Let them sit for 10 to 15 minutes before serving. For an extra touch, gently swirl the melted chocolate in the center once they come out of the oven.
Christine Beal Dunst is the CEO of Embody Wellness Company and creator of The Embody Wellness Method™ Online Course for Women Over 40: 12-Step Nutrition & Lifestyle Roadmap to Transform Your Body, Hormones, and Metabolism at EmbodyWellnessMethod.com. Follow @EmbodyWellnessCompany for healthy recipes and practical wellness tools. For 1:1 support, go to EmbodyWellnessCompany.com.
