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
Follow me back? The Chic Cupcake
Yay! Let me know how it goes!
My cookie dough was really thin… I hope they turn out okay!
The cookie dough was really thin… Hope they turn out okay!
How’d they turn out?! 🙂
This is fantastic and I love all your recipes! Thank you so much for generously sharing! I really enjoy your YouTube channel and it’s awesome these are all here!
Hey Kelsey! Thanks so much for your comment! Glad you liked this cookie recipe — I’ve made so many batches haha
What brand or specific type of tahini do you use?
I linked it in the post! I like Artisana and I also like Nuts To You 🙂 xx
I am going to try these cookies since I have celiac. I have made your buckwheat flatbread 3 times now. Delicious. Thank you
So glad you enjoyed the flatbreads! I need to make another batch soon. Let me know how the cookies turn out! xx
New to Paleo, loving your quick breakfast ideas (mornings are hard for me, lol!). For Paleo cookies, do you need a certain type of chocolate chips? I’m assuming no sugar added? My husband may rejoice over these if I can get them right! 🙂
Hey Tracey! The chocolate chips I like to use do contain sugar, but they’re dairy-free. I linked a couple in this blog post 🙂 I like the brands Enjoy Life or Made Good! xx
Made these cookies last night but I did add 2 teaspoons of molasses to replicate that brown sugar in a regular cookie also gave the cookies a more authentic color. Made a pretty good cookie. I think my dough was thinner ( closer to the consistency of pancake batter than traditional cookies dough, since the recipe had a note that said to flatten the cookies so I thought it be thicker but mine just spread out flat due to it’s thin consistency )
Hey Marissa! How’d they taste with the molasses? I’ve not used that as a sweetener for too many recipes before. Also, I think the thin/thick consistency depends on the tahini used — sometimes my tahini is super thin if it’s brand new or not fully stirred. So that probably explains that! xx