Cookies don’t get much easier than this. With less than 10 ingredients, these gluten-free, chocolate-y cookies developed by Pastry Director Victoria Dearmond at One Fifth Houston may very well become your new favorite. They’re perfectly thin and crisp, not overly sweetened, and have a subtle nutty flavor thanks to the addition of Chocolate Soom. Did we mention they’re gluten-free, dairy-free, and vegan?


  • ½ cup Soom Chocolate Sweet Tahini
  • 4 tbsp maple syrup
  • 1 tbsp water
  • 1 cup almond flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ tsp vanilla extract
  • 3 tbsp each white and black sesame seeds for topping


  1. Preheat oven to 350F. 
  2. In a bowl, whisk tahini, maple syrup, water, and vanilla together.  Add almond flour, salt, and baking soda and whisk together. The mix may be fairly thick, if needed use a spatula to combine. 
  3. Split the dough into 12 pieces, approximately 2 tbsp per cookie. Mix your seeds in a wide bowl or plate and press dough balls into the seeds, flattening them as you press. 
  4. Place cookies on a lined or greased sheet tray, about 2 inches apart, and press more to flatten. Cookies should be fairly thin, so they get extra crunchy when baked.
  5. Bake for 10 minutes, turning the tray halfway through cooking. Let cookies cool slightly, then remove from the tray and enjoy.


Notes: If you don’t eat all 12 cookies in one seating (good luck) then place in a tightly sealed container to keep crispy.

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