Chocolate Chunk Chickpea Tahini Cookie Tarts
Prep time
Cook time
Total time
A clean-eating twist on a classic chocolate chip cookies! Gluten-free.
Recipe type: Dessert, Snack
Cuisine: American
Serves: 16
  • 6 tablespoons coconut oil, melted and cooled
  • 1½ cups chickpea flour
  • ½ cup coconut sugar
  • 2¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (128 grams) tahini
  • 2 eggs
  • 2 teaspoons vanilla
  • 3½ ounces dark chocolate chunks (use dairy free chocolate to make these tarts dairy free)
  1. Preheat the oven to 350 degrees and brush two 8-inch round cake pans with some of the coconut oil.
  2. Whisk together the chickpea flour, coconut sugar, baking powder, and salt. Add the tahini, eggs, vanilla and remaining coconut oil. Stir until well combined. Fold in the dark chocolate chunks.
  3. Press half of the mixture into each of the cake pans. (It will be quite oily, which is normal.)
  4. Bake on the bottom rack of the oven for 12 minutes.
  5. Let cool before removing from the pans and cutting each tart into 8 wedges.
Nutrition Information
Serving size: 1 cookie (about 1.5 ounces), Calories: 197, Fat: 13g, Saturated fat: 7g, Unsaturated fat: 6g, Trans fat: 0g, Carbohydrates: 16g, Sugar: 9g, Sodium: 129mg, Fiber: 2g, Protein: 5g, Cholesterol: 24mg
Recipe by Queen of My Kitchen at