Best Ever Tahini Chocolate Chip Cookies (vegan, gluten-free, paleo)
These tahini chocolate chip cookies are probably my favorite cookies ever! No joke, these have the perfect crisp exterior and chewy centers. I love the nuttiness from the tahini and almond flour, paired with the chocolate chips. YUM!
Print Recipe
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/3 cup tahini
- 1/2 cup coconut sugar (or you can use brown sugar)
- 2 tbsp coconut oil, melted
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
- flaked sea salt or kosher salt for sprinkling on top (optional)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- Make flax egg by combining the ground flaxseed and water in a medium bowl. Let it sit for 5 minutes to thicken up. To the bowl with the flax egg, add the tahini, coconut sugar, and coconut oil. Stir until well combined.
- Add the almond flour, coconut flour, baking soda, and salt. Mix well with a spatula. Fold in the chocolate chips. Let it sit for 5 minutes.
- Use a cookie scoop and place on baking sheet. Flatten slightly with your hands. Bake for 9-11 minutes. Just until slightly golden. Let it sit on the pan for 10 minutes, then transfer to a cooling rack. They firm up once cooled. Enjoy!
Servings: 12