Part meringue, part cookie, no gluten. Plus, there’s no need to beat the whites. Be sure to sift the powdered sugar and cocoa to avoid lumps and make sure you’re not adding too much, which saves you from ending up with an overly sweet cookie. For even more chocolatey goodness, stir in 1/4 cup mini chocolate chips.

Active time: 20 minutes | Total time: 35 minutes

Chocolate Tahini Cookies

Ingredients

• 1 cup (120g) powdered sugar, sifted
• 1/3 cup (27g) unsweetened cocoa powder, sifted
• Pinch of salt
• 2 large egg whites (66g)
• 1/4 tsp vanilla extract
• 1 tbsp (15g) tahini 

Directions

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a large bowl, combine the sugar, cocoa, and salt. Whisk in the egg whites and vanilla until the batter is thick and smooth. The mixture may initially seem too dry, but continue whisking until it comes together.

In a small bowl, whisk the tahini until smooth; set aside.

Spoon the batter into 12 even, heaping 1-tbsp portions, spacing them about 2 inches (5cm) apart, with 6 cookies on each baking sheet. The batter will spread immediately. Drizzle each cookie with 1/4 tsp tahini. Bake for 12–15 minutes, or until the cookies are cracked and glossy and the tahini is bubbling. Let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Serves: 12 | Serving Size: 1 cookie

Nutrition (per serving): Calories: 56; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 35mg; Carbohydrate: 12g; Dietary Fiber: 1g; Sugar: 10g; Protein: 1g

Nutrition Bonus: Potassium: 48mg; Iron: 2%; Calcium: 1%

Originally published December 14, 2019; Updated October 2026