If you love chocolate chip cookies, you’ll love these Chewy Chocolate Chip Tahini Cookies. A paleo twist on a classic favourite.
Full disclosure: I’ve made close to 10 batches of these Chewy Chocolate Chip Tahini cookies over the past week. Mainly because a) they’re delicious, and b) I wanted to make sure this recipe was 100% perfect. So, naturally, you gotta make and eat a lot of cookies, right?!
Chewy Chocolate Chip Tahini Cookies
There’s so much I love about these cookies. I think what I love about them most is that they’re completely paleo (grain-free, dairy-free) yet their taste and texture is just as good as any other regular ol’ chocolate chip cookie I’ve had! Why use flour when you can use mineral-rich tahini?
Tahini is the second reason why I love these cookies so much. Also known as sesame seed butter, tahini gives these cookies a big nutritional boost featuring healthy fats and minerals like calcium and zinc. Plus it’s light, creamy colour makes these resemble any other white flour-based treat.
I’d say these cookies are softer or fluffier than a regular chocolate chip cookie. But then again, there are so many ways to make cookies. I personally love them chewy as opposed to crunchy, so I’m pretty darn pleased with this recipe!
I like to use dairy-free chocolate chips for this recipe. I like the brands Enjoy Life or MadeGood for allergen-free options!
Chewy Chocolate Chip Tahini Cookies
A soft, fluffy chocolate chip cookie made with tahini instead of flour for a paleo twist on a classic treat.
Ingredients
- 2/3 cup tahini
- 2 eggs
- 4 tbsp maple syrup (or honey) use 1-2 tbsp more or less as desired
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/2 cup chocolate chips
Instructions
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Preheat oven to 350F.
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Combine coconut flour, baking powder and salt (dry ingredients) in bowl.
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In separate bowl, add wet ingredients and stir until thoroughly combined.
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Stir dry ingredients into wet and let sit for 3-5 minutes to allow coconut flour to absorb moisture.
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Line baking sheet with parchment paper or coconut oil and scoop dough onto pan, about 1 heaping tbsp scoops. Flatten into cookie shape with spoon (if desired) as the dough holds whichever shape you bake them in.
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Bake for 10 minutes until firm to the touch. Cookies will remain very light in colour once cooked.
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Let cool and enjoy! Store in container for 3-5 days.
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Can you substitute almond flour?
Hey Sylvia. I’ve never made them with almond flour so I can’t say for sure – but I wouldn’t be surprised if they were still delicious! I’d say give it a try. Let me know how it turns out if you try it out!
Meghan
I would love to know how almond flour works if you try this out! My daughter has a coconut allergy.
I’m wondering if I want to use sugar instead of honey should I add the same amount? Only 4 tablespoons!
I don’t know but for some reason I feel like it’s not enough cuz I’m used to bake regular cookies 😂
By the way thank you meghan for sharing such an interesting recipe I can’t wait to try it 😍
You can try making them with another sweetener if you’d like! If you prefer a sweeter cookie, just use a little extra 🙂
Yum – these look so tasty! 🙂 I will definitely be trying them out when I am home for break. Thanks for sharing!
-Jenna <3
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Yay! Let me know how it goes!