These are no ordinary tahini chocolate chip cookies but a delicious combination of campfire s’mores cookies and nutty tahini cookies. They’re also gluten-free, grain-free, nut-free, and vegan! No butter, no eggs, no dairy – sure to please anyone and everyone! Enjoy all the delicious ooey gooey-ness with a twist to the classic chocolate chip cookies.
I probably say this every time but OH. MY. GOSH. My taste buds died and went to Heaven after eating these. The BEST, chewy, moist, crunchy, gluten-free, vegan tahini cookies EVER! And for a little fun twist, I turned them into smores cookies & WOW. You’ll most likely go through these SO FREAKIN’ FAST.
This smores cookie recipe will take you back to your nostalgic backyard days of roasting s’mores over the campfire but without the mess! For the best taste, enjoy them fresh out of the oven when the marshmallows are still soft and the chocolate chips still melty…oh my!
And tahini is PERFECT in this recipe. It’s a great nut-free alternative for people with an allergy. So anyone and everyone can enjoy it!
So easy to make, takes minimal prep time, and is the perfect dessert to enjoy after a meal or as a snack throughout the day (;
Key Ingredients to get the Perfect Chewy & Crunchy S’mores Chocolate Chip Cookies
Some of my favorite staples and why they are vital to this sauce!
- Tahini: Of course the KEY ingredient in this vegan smores cookie recipe! It’s what creates the perfect, chewy, soft, & moist cookies.
- Maple Syrup: Best way to add sweetness to your cookies and get the texture you want. A little liquid is just what this recipe needs!
- Graham Crackers: Of course for some crisp, we add crushed graham crackers! Just what you need for the nostalgic memories of campfire smores.
- Almond & Coconut Flour: I love using this combo of flours in my baked goods because they always result in the best texture. Nice and crunchy on the outside but perfectly soft and moist on the inside!
All of these key ingredients combined result in the tastiest vegan tahini chocolate chip cookies! Just what you need in a smores cookie recipe.
This recipe tastes great as is but if there is an ingredient you don’t have on hand or prefer not to use, here are some substitution options that I think will still give you the best ever s’mores cookies!
- Coconut Flour: If you don’t have any coconut flour, you can just sub this for the same amount of almond flour. I just love the flavor coconut adds to this recipe which is why I like to use a blend of the two!
- Tahini: Well like the name of this recipe, you sort of need tahini for tahini cookies…kind of an important ingredient…BUT if you truly aren’t a fan or can’t get your hands on any, any nut butter would do just fine! My personal favorite is almond butter.
- Maple Syrup: This recipe is vegan but if you have nothing against honey, you can sub maple syrup for that or even a syrup alternative such as date syrup or monkfruit syrup.
- Coconut Oil: Feel free to sub this for some vegan butter (or regular butter if not vegan!)
Of course, you can’t have smores cookies if you sub the graham crackers, chocolate, or marshmallows!
Equipment and Tools
No super fancy equipment is needed for this recipe and you can totally make do with traditional equipment! Here are some of my suggestions:
- Baking Sheet: I used this baking sheet to bake the cookies. The cooling rack is a nice touch for after your tahini cookies are cooked and for other recipes as well.
- Food Processor: Perfect for quickly crushing up your graham crackers, adding the perfect crunch!
- Toaster Oven: I definitely prefer using this to bake my desserts instead of heating up my large oven.
- Cookie Scoop: My favorite cookie scoops to use because they come in three different sizes! So depending on how large or small you want your smores cookies, you can pick whichever size.
- Flour Sifter: Perfect for getting any large grains out of your flour and ensure it is all nice and fine.
- Mixing bowls
- Measuring tools: 1 cup, 3/4 cup, 1/2 cup, 1/4 cup, 1 tsp
How To Make These S’mores Tahini Chocolate Chip Cookies
These s’mores cookies are SO easy to make and take less than 40 minutes from start to finish! If you have the patience, you can let them cool before enjoying or devour them right after, which is what I suggest LOL. Follow these super simple steps the get the best ever moist, soft, yet crunchy tahini cookies!
Wet & Dry Ingredients
In a large mixing bowl, start off by sifting together ¾ cup Almond Flour, ¼ cup Coconut Flour, and 1 tsp Baking Soda. I like using this sifter because it ensure I get any lumps and large grains of almonds out of my dough!
Then add in the wet ingredients – 1 cup Tahini, ½ cup Maple Syrup, and ¼ cup Coconut Oil – melted. Mix together until evenly incorporated.
Use a food processor to crush up your 3 Gluten-Free Graham Crackers. You want it pretty broken up but not completely fine – so be careful! Add in most of the crushed graham crackers to the dough, leaving just a smidge behind to sprinkle your cookies with before baking.
Then, add in lots of Chocolate Chips and Vegan Marshmallows. You measure this by heart! So don’t skimp out on it!
Mix the dough evenly and then refrigerate for at least 15 minutes. This step is perfect for getting the dough to bind and then bake perfectly.
Bake your S’mores Cookies
Remove your bowl from the fridge and then use a cookie scooper to add your dough to a baking sheet. Lay them about 1/2 an inch apart. The dough should make around 10-12 cookies, depending on how large or small you make them!
Flatten each of the cookies down and then sprinkle on your leftover graham crackers for an extra crunchy top.
Then, bake in your toaster oven or regular oven at 350* for 10-12 minutes. You want them to get nice and golden brown and soft/chewy on the inside.
I would say let it cool before eating but we all know that’s not going to happen!
More Dessert Recipes
I am a lover of dessert and require something sweet after every meal. Which is why I have a plethora of other healthy dessert options just for you!
- Guilt-Free and Gluten-Free Vegan Twix Bites
- Fudgy Flourless Sweet Potato Brownies
- Tahini Chocolate Chip Cookie Skillet
- Classic Vegan & Gluten Free Cinnamon Rolls with Maple Cashew Cream Cheese Icing
Can I Substitute Tahini for Peanut Butter in Cookies?
Well like the name of this recipe, you sort of need tahini for tahini cookies…kind of an important ingredient…BUT if you truly aren’t a fan or can’t get your hands on any, any nut butter would do just fine! My personal favorite is almond butter but peanut butter is great too.
What Do Tahini Cookies Taste Like?
Well, in short – absolute heaven! But tahini adds the perfect nutty flavor but without it being overpowering. Just enough to make your taste buds to a happy dance.
How are these Tahini Cookies Allergy Friendly?
These cookies check off the box for being super allergy friendly. They are vegan, grain-free, gluten-free, and nut free! As a bonus, they are also refined sugar-free. Sure to satisfy anyone and everyone!
S’mores Tahini Chocolate Chip Cookies
- ¾ cup Almond Flour
- ¼ cup Coconut Flour
- 1 tsp Baking Soda
- 1 cup Tahini
- ½ cup Maple Syrup
- ¼ cup Coconut Oil (or melted vegan butter)
- 3 Gluten Free Graham Crackers
- Handful of Chocolate Chips
- Handful of Vegan Marshmallows
- In a large mixing bowl, sift together your flours and baking soda.¾ cup Almond Flour, ¼ cup Coconut Flour, 1 tsp Baking Soda
- Then add in the wet ingredients – tahini, maple syrup, & coconut oil.1 cup Tahini, ½ cup Maple Syrup, ¼ cup Coconut Oil
- Use a food processor to crush up your graham crackers. You want it pretty broken up but not completely fine. Add all of it, leaving just a smidge behind to sprinkle your cookies with before baking.3 Gluten Free Graham Crackers
- Add in lots of chocolate chips and marshmallows. You measure this by heart!Handful of Chocolate Chips, Handful of Vegan Marshmallows
- Mix the dough evenly and then refrigerate for at least 15 minutes.
- Use a cookie scooper to add your dough to a baking sheet. Should make about 10-12 cookies.
- Flatten down a little and sprinkle on your leftover graham crackers.3 Gluten Free Graham Crackers
- Bake at 350* for 10-12 minutes.
- I would say let it cool before eating but we all know that's not going to happen.
Extra Notes & Tips
Store in an airtight container in the fridge for up to a week (they won’t be there for that long, no worries).
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