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A Met-Gala-Worthy Chocolate Chip Cookie From Featured Chef Sophia Roe
Author:
December 01, 2025
mbg Nutrition & Health Writer
Image by Jennifer Chong / Stocksy
December 01, 2025
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We love a viral cookie recipe, especially when it's bakery worthy, easy to make, and won't derail your health goals. This one from well-being advocate and self-proclaimed fungi enthusiast Sophia Roe fits the bill.
"These cookies were a total accident," confesses Roe in the caption on Instagram, "I was actually attempting to formulate some chocolate tahini loaf cakes. However, after fussing with the dough a bit, and really tasting it...I knew it had to be a cookie."
Tahini Chocolate Chunk Cookies
Makes about 20 cookies
Ingredients
- 2 cups gluten-free all-purpose flour
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 1 cup coconut sugar
- ½ cup coconut oil, melted
- ⅓ cup well-stirred tahini
- ¼ cup plant-based milk
- 6 to 8 ounces vegan dark chocolate chunks
- 1 tsp. kosher salt
- Garnish: ½ tsp. Maldon sea salt (optional)
Method
- Preheat oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda, coconut sugar, and kosher salt. Add the wet ingredients into the same bowl: coconut oil, tahini, and plant-based milk.
- Add the chocolate chunks. (Note: Sometimes adding a teaspoon of flour to the chocolate chunks helps ensure they distribute evenly throughout the dough.)
- Make sure you chill the dough for at least 10 to 15 minutes to ensure the cookies don't spread too much in the oven. Prepare a baking sheet with parchment paper. Take the chilled cookie dough and make 2- to 3-tbsp.-size dough balls, and place on baking sheet at least 2 to 3 inches apart from one another. (These cookies don't spread a ton; however, when you take the finished cookies out of the oven and press on them slightly, they'll be flatter and larger if that's more your style.)
- Bake the cookies 12 to 15 minutes, until the edges get crispy but the center is still soft. As they cool, the cookies will harden up some but should still remain gooey-like. I recommend letting them cool for at least 15 minutes. Top the cookies with some crunchy Maldon salt if you're feeling fancy.
Nutritional analysis per cookie: 160 calories, 2 grams protein, 20 grams carbohydrates, 9 grams fat.
Please note: Nutritional info is an estimate and may vary depending on ingredients used. Use it as a general guide, not a guarantee.