The Best Coffee Tahini Cookie Dough Bites (Gluten Free, Vegan)

Prep: 40 minutesCook: 0 minutesTotal: 40 minutes
Yield: 8Category: Desserts
Jump to recipe Print

These Coffee Tahini Cookie Dough Bites make a great breakfast on the go but are also the perfect afternoon pick me up alongside a coffee on a rainy day! They require no baking and consist of just a handful of ingredients meaning that they are ridiculously quick and easy to make.

You may recognise this recipe from my Cappuccino Cookie Dough Bites as it is very similar. In the original recipe I use peanut butter as a sort of glue to ensure the bites stick together properly, however, I thought the tahini would work beautifully with the coffee so wanted to create this recipe incorporating the two flavours.

This recipe requires a finely powdered instant coffee as opposed to granules. If granules are all you have available just bash them up a bit so they form a fine powder before adding them to the mixing bowl with the other ingredients. I have noted to use almond flour in this recipe, however, ground almonds will work too.

I haven’t really noted a specific time that these bites will need to set or whether they need to be in the fridge or the freezer. This all depends on the type of consistency you would prefer. I keep these in the fridge as I prefer them a little softer and I tend to start eating them as soon as the melted chocolate has set. To increase their shelf life you could store them in the freezer and just allow them a few minutes to thaw out before eating.

The amount this recipe yields will depend on the size of the bites that you make but I generally get around eight from this. If you fancy making this recipe but cannot have nuts, you could try adding the coffee flavour to my No Bake Tahini Cookie Dough recipe which you can find here. Alternatively, for another no bake dessert with coffee you might like my Cappuccino Bounty Bars which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 100g 1 cup + 1 tsp almond flour
  • 3 tbsp tahini (heaped)
  • 50ml 2 tbsp + 2 tsp maple syrup
  • 50g 1/4 cup dairy free chocolate
  • 1 tbsp instant coffee powder
  • 1/2 handful coffee beans (optional)


  1. Combine all ingredients, except the coffee beans, in a large mixing bowl until a sticky dough forms
  2. Use an ice cream scoop or teaspoon to scoop out a chunk of the mixture and, using the palms of your hands, roll it into a ball
  3. Repeat this until all of the mixture has been used up
  4. Melt the chocolate using a Bain- Marie and drizzle over the top of the cookie dough bites
  5. If you are using the coffee beans add a couple to the top of each bite for decoration, using the melted chocolate as glue, before popping in the fridge or freezer to allow the chocolate to set


  1. Laura

    Hello just wondered if you add the chocolate into the first blend with all the ingredients or should I save the chocolate for melting afterwards?

    • Natasha Gelder

      Hey Laura, the chocolate is optional but if you do want to use it you can just melt it and drizzle it on top of the bites x


Submit a Comment

Your email address will not be published. Required fields are marked *