Craving cookies but allergic to gluten? Or just looking for weekend bakespiration? These cookies are JUST the thing for you!

Tahini and chocolate are a batch made in heaven! Seriously! You have to try these ULTRA DELICIOUS tahini chocolate chip cookies that are a powerhouse of fiber, healthy fats and protein, AND they’re vegan & gluten-free!

I randomly came up with this recipe when I was craving chocolate chip cookies one day. I looked up a few healthy recipes and they required peanut butter or almond butter. I did not have any of those left at home BUT I did have a bunch of tahini in my pantry. So I decided to use that. Before this I had only heard from people saying tahini and chocolate go really well together but I was skeptical. I mean, tahini in itself is SO BITTER. Right? Is it just me? haha. Okay.

But I did make these cookies and OH MY WORD. That tahini is these cookies are bomb delicious. I don’t even have enough words to express how well they went together. The texture is perfect. Soft and crumbly on the inside with just the right bite to it. Honestly, you will know

Tahini Chocolate Chip Cookies

Equipment

• Oven
• Mixing bowl
• Baking tray

Ingredients1x2x3x

• 250 g (or 1 cup) Tahini
• 170 g (or ½ cup) Maple Syrup or Agave syrup
• 1 Flax Egg 1 tbsp ground flaxseed mixed with 3 Tablespoons water
• ½ tsp Vanilla Extract
• 1 tsp Salt
• ½ tsp ½ tsp Baking Soda4 tbsp Coconut Flour (or around 6 tbsp regular flour)100 g or around 2/3 cup Dark Chocolate Chips (chopped dark chocolate)
• 4 tbsp Coconut Flour or around 6 tbsp regular flour
• 100 g (2/3 cup) Dark Chocolate Chips or chopped dark chocolate

Instructions

• Preheat oven to 180C or 360F and line a baking sheet with silicon baking sheet.
• In a bowl, combine tahini, maple syrup, flax egg, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
• Fold in coconut flour and dark chocolate chips.
• Scoop out the cookie batter using a tablespoon, shape them, and place on the baking tray about 4-5 cm apart.
• Bake for 15-20 minutes or until golden brown (depending on your taste).
• Remove from the oven and transfer to a wire rack (carefully) to cool for least 15 minutes. Enjoy right away or store in an air-tight container for up to a week.

Nutrition

Check out this one pot daal recipe that easy to whip up, and comes in under 30 minutes recipe. It is high in protein, great for meal prep (you just need a large saucepan), and naturally gluten-free. It is spiced with a few easy spices, with some sweet potatoes in there for some extra nutrition. This recipe is a full meal in itself.

Inspiration to make daal

I wanted to share a part of my culture with my audience. Since living outside of India I have developed a huge respect and appreciation of Indian cuisine. There is so much variety and the recipes are also vegan-friendly. Daal is a great example of this. It actually reminds me of my childhood when I would come back home all tired and hungry from school. My mom would pull out a nice hot bowl of daal and roti for me and that was all I needed! And she used to make it in one pot or saucepan too when she was short on time.

How to consume daal?

Since it is so easy to prepare in just one pot, it could be a quick dinner option. And even though you can have this easy one-pot daal recipe just by itself, I highly recommend making a batch of basmati rice or Indian flatbread like roti or chapati, along with this. These go great on the side with maybe some sautéed veg, mm mmmm.

Ultimately daal is something that is easy and prepared in almost every Indian household. I believe it should be prepared all over the world! Let us be a part of the daal revolution, leggo!

If you wish to have a more indulgent recipe, check out this Daal Tadka recipe for a perfect weekend dinner that replicates restaurant-like flavours. Check out other hearty Indian dishes from the blog:

• Easy Chana Masala
• Vegan Paneer Butter Masala
• Vegan Palak Paneer

Easy One-Pot Daal Recipe

Equipment

• Saucepan
• Knife

Ingredients1x2x3x

• 1 Cup/180 g Red lentils You may use whatever quick cooking lentil you have available
• 1 Medium sized sweet potato Optional
• 1 tbsp Neutral oil
• 1 Large onion (finely chopped)
• 1 Medium tomato sliced
• 5 Cloves of garlic minced
• 1 inch Knob of ginger minced
• 2.5 cups (about 600 ml) Vegetable broth or water + extra for desired consistency
• A bunch Fresh coriander or cilantro chopped

Spices

• 1 tsp Ground turmeric
• 1 tsp Ground coriander
• 1 tsp Cumin seeds
• 1 Pinch of asafoetida hing
• 2 Dried red chilies
• 1 tsp Garam masala

Instructions

• In a medium sized saucepan, heat up some oil on low heat. Add cumin seeds and let them darker for a minute. Then add ginger, garlic and and cook that for 1 minute.
• Once these are fragrant, add the onions and let them soften on medium low heat (takes about 10 minutes) and then add the rest of the spices (except garam masala) and let them cook for 2-3 minutes.
• Add tomatoes and let it completely soften and blend in.
• Add the sweet potato and lentils and mix well. Then add the veggie broth or water and bring to boil.
• Turn down the heat to medium heat, cover and let cook for about 20 minutes. Stir occasionally.
• Once the lentils and sweet potato are cooked through, add the Garam Masala and chopped fresh coriander. Mix well and take it off the heat.
• Serve with basmati rice or Indian flat bread or just enjoy as is. I also love adding some soy cream on top for an extra layer of flavour and texture.

Notes

Nutrition

One of the best recipes, in my opinion, is one that is SO easy, with barely any ingredients and you have no excuse to not make it. This onion tomato chutney is just that! A south Indian side dish that is usually accompanied as a dip with dosa or idli (rice based dishes) or Paniyaram.

I grew up surrounded by south Indian foods. Various varieties of chutney were a staple in my diet. This is the fairly easy, fool-proof variety that I know I can never mess up (and neither can you). Since I want more and more people to try out quick and easy Indian dishes (other than naan and daal). I would suggest you give this one a go.

Why I love this recipe:

I mean it ONLY involves like 5 ingredients: namely, – Onions – Tomato – Turmeric powder – Salt – Bunch of coriander leaves and Dried red chilli if you are into hot stuff (no pun, I swear!)

So my memory attached to this recipe goes back to my childhood. When my mother felt uninspired to make an accompaniment for dosa, idli or chapati/roti (Indian flatbread), this onion tomato chutney is what she ended up making. It always worked because her family (my father, me, my brother) always loved this. This chutney was always a hit.

Nowadays, I find myself going back to this recipe again and again because adulting is hard 😛 and this chutney makes it a little easier.

This onion tomato chutney is super simple to make, I mean you can check out my instagram reel right here ! (Super impressive juggling skills aside)

The onion gives it almost a sweet touch and makes this a salty sweet dip that goes with everything. The tomato balances out the sweetness and provides it the umami flavour we are alwasy looking for. Are we getting a bit fancy here?

How to prepare onion tomato chutney

Sauté

1. Start by thinly slicing the onions and sautéing them with the garlic over medium-low heat. Let them cook slowly until they’re deeply caramelized—this step builds the chutney’s rich, sweet base.
2. Once golden and soft, add the chopped tomatoes, dried red chillis (if using), turmeric, and salt.
3. Cook everything together until the tomatoes break down and the mixture becomes thick and well combined.

Blend (optional)

1. For a smooth chutney, transfer the cooked mixture to a blender. Add a handful of fresh coriander leaves, stems included, and blend until smooth.
2. You can adjust the consistency with a splash of water if needed.

Prefer a chunky texture? You can skip this step and enjoy it as-is!

Serve!

Your onion tomato chutney is ready to enjoy! Serve it warm or at room temperature with idli, dosa, chapati, rice, fritters, or even as a dip for chips. This chutney adds a punch of flavor to just about any savory dish.

How to store tomato onion chutney

Once your chutney has cooled to room temperature, transfer it to an airtight container or clean glass jar. It will keep well in the refrigerator for up to 5 days . For best flavor and freshness, use a clean spoon each time you scoop some out.

You can also freeze it in small portions using an ice cube tray or silicone molds—just pop out a cube whenever you need a quick chutney fix! To reheat, simply warm it gently on the stove or in the microwave until just heated through.

I mean even lathered on a sandwich bread (okay not so fancy then), it’s PERFECT!

Onion Tomato Chutney

Equipment

• Blender
• Cooking pan

Ingredients1x2x3x

• 4 large onions
• 1 medium tomato
• 2 cloves garlic Roughly sliced
• 1 tsp turmeric powder
• 2 dried red chillis (optional)
• A bunch of coriander leaves
• Salt to taste

Instructions

• Slice the onions thin and sauté with the garlic at medium low heat until well caramelised.
• Add the chopped tomatoes, chillis, salt and turmeric powder and cook until everything becomes soft and well incorporated. (At this point you can leave it like so and it’s still super delicious. Or you could move onto the next step.)
• Blend with some coriander leaves (with stem).
• Serve with idli, dosa, roti, rice, chips, fritters… anything you like! It goes so well with all savoury dishes.

Tahini Chocolate Chip Cookies

Equipment

• Oven
• Mixing bowl
• Baking tray

Ingredients1x2x3x

• 250 g (or 1 cup) Tahini
• 170 g (or ½ cup) Maple Syrup or Agave syrup
• 1 Flax Egg 1 tbsp ground flaxseed mixed with 3 Tablespoons water
• ½ tsp Vanilla Extract
• 1 tsp Salt
• ½ tsp ½ tsp Baking Soda4 tbsp Coconut Flour (or around 6 tbsp regular flour)100 g or around 2/3 cup Dark Chocolate Chips (chopped dark chocolate)
• 4 tbsp Coconut Flour or around 6 tbsp regular flour
• 100 g (2/3 cup) Dark Chocolate Chips or chopped dark chocolate

Instructions

• Preheat oven to 180C or 360F and line a baking sheet with silicon baking sheet.
• In a bowl, combine tahini, maple syrup, flax egg, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
• Fold in coconut flour and dark chocolate chips.
• Scoop out the cookie batter using a tablespoon, shape them, and place on the baking tray about 4-5 cm apart.
• Bake for 15-20 minutes or until golden brown (depending on your taste).
• Remove from the oven and transfer to a wire rack (carefully) to cool for least 15 minutes. Enjoy right away or store in an air-tight container for up to a week.

Nutrition