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Chocolate Chunk Tahini Cookies (Air-Fryer Recipe)

Meal: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 6-7 minutes

Temperature: 325 degrees Fahrenheit

Servings: 8 cookies



1/2 cup oat flour, packed*

1/2 cup brown rice flour, packed*

1/2 tsp baking powder

1/4 tsp himalayan salt


1/4 cup maple syrup

1/4 cup coconut oil, melted

2 tbs tahini

2 tsp vanilla extract

1/4 cup dark chocolate chunks (or chips)


Step 1 - Combine dry ingredients together in a medium mixing bowl. Use a whisk to fully incorporate all of the ingredients.

Step 2 - In a separate bowl or glass, combine all of the wet ingredients and stir together until everything is well-combined. The mixture should be one solid color and oil should be emulsified.

Step 3 - Slowly pour the wet ingredients into the dry using a mixing spoon and then stir in chocolate chunks/chips. If your dough is warm from melting coconut oil, allow it to cool to ensure chocolate chips don't melt into your batter.

Step 4 - Using a one inch cookie scoop, scoop out even portions directly onto your air-fryer tray. I recommend spraying the bottom of your tray with non-stick spray prior to baking. You could also use parchment paper if you prefer, however, you may need to adjust cooking time as air will not be circulating as well.

Step 5 - Set your air-fryer to 325 degrees and cook for 6-7 minutes. Cookies will come out looking and feeling very soft at first. Allow to cool for at least 5 minutes prior to removing to allow them to solidify and finish cooking.

Checkout the Kyvol Smart WiFi Air-Fryer here.

* This recipe has not been tested with other gluten-free flours, however, I'm sure you will get a similar end result by using a mix of other flours such as almond, coconut, or a gluten-free all purpose flour blend.

* Depending on measurement discrepancies, you may or may not need to add additional flour after combining the ingredients. The mixture should not be too dry, but you should also easily be able to scoop out the cookie dough with a scooper. Allowing dough to cool in the refrigerator prior to baking will allow it to thicken as well, although this step is not necessary. You should be able to form the dough into a ball without it falling apart.

This post is kindly sponsored by Kyvol.


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