Go Back

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.

Course Dessert
Keyword dairy-free, gluten-free, paleo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cookies
Author Meghan Livingstone


  • 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


  1. Preheat oven to 350F.

  2. Combine coconut flour, baking powder and salt (dry ingredients) in bowl.

  3. In separate bowl, add wet ingredients and stir until thoroughly combined.

  4. Stir dry ingredients into wet and let sit for 3-5 minutes to allow coconut flour to absorb moisture.

  5. Mix in chocolate chips until well incorporated.

  6. 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.

  7. Bake for 10 minutes until firm to the touch. Cookies will remain very light in colour once cooked.

  8. Let cool and enjoy! Store in container for 3-5 days.