Chocolate Tahini Thumbprint Cookies

I am not even sure these cookies need much explanation. I feel like this is one of those moments where a picture is worth a thousand words.  Okay – I won’t actually leave the post with only two sentences because I actually do have something to say about these cookies. Like – THESE ARE THE BEST COOKIES I HAVE EVER MADE! Seriously – I have never eaten so many cookies in one day before!

The cacao nib base is one of my all-time favorite recipes. I have used it in my coffee cheesecake recipe and my raspberry thumbprint cookies. It is incredibly simple dough, nutrient dense and actually pretty low in sugar.

I decided I would just make the same base again and switch up the filling. Why ruin a good thing? I though a chocolate and tahini fudge would be the perfect complement to the cookie since it gives a fruit, nutty and rich flavor.

This really is an insanely delicious and wholesome cookie recipe that you need in your life ASAP!

Chocolate Tahini Thumbprint Cookies
Yields 16
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Thumbprint Cookies
  1. 2 cups pecan halves
  2. ½ cup cacao nibs
  3. 1 Tbsp chia seeds
  4. ½ tsp baking soda
  5. ¼ tsp sea salt
  6. ¼ cup maple syrup
Chocolate Tahini Fudge
  1. 4oz dark chocolate, melted
  2. 3 Tbsp Tahini
  3. Salt Flakes (optional garnish)
  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.
Jessi's Kitchen

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