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Dark Chocolate and Tahini Cookies

Tahini (sesame seed paste) has been a staple of Middle Eastern cuisine for centuries and is used in sweet and savoury dishes. Rich in protein, fibre and B vitamins, tahini is a popular plant-based ingredient which packs nutrition - and flavour - into your cooking. Combine with our intense EXCELLENCE 70% Cocoa Dark Chocolate and delve into these moreish, chewy cookies which will be adored by vegans and non-vegans alike.


Chocolatier's Tip

Did you know that our Lindt EXCELLENCE 85%, 90% and 99% Cocoa Dark Chocolate bars are also vegan-friendly? Head to our Online Shop to find out more.


Makes around 30 cookies (depending on size)



  • 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 180 g plain flour
  • 50 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 225 g plantbased spread, at room temperature
  • 225 g caster sugar
  • 100 g brown sugar
  • 150 g mashed banana
  • 125 g unsalted tahini
  • 1 tsp vanilla extract
  • To decorate:
  • About 150 g sesame seeds


Step 1.

Line a couple of baking trays with greaseproof paper.

Step 2.

Place the chocolate into a heatproof bowl and set over a medium pan of barely simmering water. Melt the chocolate, stirring occasionally, until smooth. Remove from the heat and leave to cool for at least 5 minutes.

Step 3.

Meanwhile, in a medium bowl, sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Whisk until combined. Set aside.

Step 4.

Using a stand mixer with a paddle attachment, or a hand mixer, beat the plantbased spread and sugars on high-speed until pale and fluffy - it should take about 2 to 3 minutes (you could do this by hand with a wooden spoon but it will take a little longer). Add the mashed bananas and mix until combined. Beat in the tahini, followed by the vanilla extract.

Step 5.

Slowly pour the melted chocolate into the wet ingredients and mix well.

Step 6.

Stir in the dry ingredients and gently mix until just combined.

Step 7.

Sprinkle the sesame seeds onto a flat plate.

Step 8.

Using a spoon or ice-cream scoop, form approximately 30 cookie dough balls measuring about 4 cm / 1.5-inches each.

Step 9.

Roll all the cookie dough balls in the sesame seeds and place, well spaced apart (about 5 cm / 2 inches), onto the lined baking trays.

Step 10.

Flatten the dough balls into discs about 1 ½ cm / ½-inch thickness with the back of a spoon or the bottom of a small tumbler glass.

Step 11.

Cover with cling film and chill for at least 1 hour, or overnight, in the fridge (alternatively you can blast them in the freezer for 20 minutes).

Step 12.

When ready to bake, preheat the oven to 180°C/160 Fan/Gas 4. Make sure the cookies are still well-spaced apart before baking for 10 minutes - or until the cookies have spread out to about ½ cm / ¼-inch in thickness.

Step 13.

Remove from the oven and leave to cool for 5 minutes before transferring onto a wire rack to finish cooling completely.


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