These tahini chocolate chip cookies have a satisfying, chewy texture and slightly crispy edges. They’re sweet and chocolaty with just the right amount of vanilla and salt to balance the flavors. These delicious cookies are gluten free, vegan, paleo, and nut free.
Ingredients in these tahini chocolate chip cookies
Tahini (a paste made from ground sesame seeds) is the star of this recipe. Tahini is creamy, smooth, and contributes to the chewy texture of these chocolate chip cookies.
If you need to avoid sesame or can’t find tahini at your local grocery store, you could substitute almond butter or cashew butter instead. Or it’s easily available to purchase online. I love the combination of tahini and chocolate so I definitely recommend sticking with tahini if possible.
To keep these cookies paleo compliant as well as vegan, I used dairy-free dark chocolate chips. The consensus among proponents of the paleo diet seems to be that dairy-free dark chocolate (in moderation) is okay, but ingredients vary from one brand to the next so it’s always a good idea to check to make sure they’ll work for your specific needs.
I sweetened these cookies with maple syrup. You can substitute other liquid sweeteners such as agave or honey if you prefer.
A small amount of unsweetened applesauce keeps these cookies soft and tender, but you can omit the applesauce if necessary. The texture of the cookies will be a bit denser and chewier if you leave that ingredient out.
I used coconut flour in this recipe and I don’t recommend any substitutions for that ingredient because coconut flour is so much more absorbent than other flours.
How to make them
These cookies are quick and easy to make. Start by adding the wet ingredients to a mixing bowl and stirring well. Then mix in the coconut flour, followed by the dairy-free dark chocolate chips. Be sure to chill the dough for 30 minutes at this point.
After the dough is finished chilling, scoop out heaping teaspoons of the cookie dough into your hands and roll them into spheres. Then place them on a sheet pan lined with parchment paper. The dough is sticky so you may need to pause about halfway through to wash and dry your hands before resuming rolling the dough into balls.
Use your fingers to press the cookie dough balls into circular, flat, cookie-like shapes. Again, if your fingers get too sticky about halfway through the process, just give your hands a quick wash and dry, then you can resume flattening the cookie dough balls.
The last step is to bake the cookies in a preheated oven at 375 degrees Fahrenheit for 8 minutes. Be sure to let them cool off before serving.
Storage and freezing
You can store these tahini chocolate chip cookies in an airtight container in the fridge for up to five days or freeze them for up to six months. Then defrost them at room temperature before serving.
More gluten-free cookie recipes
- These pale cookies with coconut oil are easy to make and so delicious.
- These vegan buckwheat cookies are soft, chewy, and fudgy.
- These chocolate pecan cookies are vegan, gluten free, and grain free.
- These vegan peanut butter cookies have chewy centers and crispy edges.
Tahini Chocolate Chip Cookies
- Sheet pans
- Parchment paper
- 3/4 cup coconut flour
- 2/3 cup tahini
- 2/3 cup maple syrup
- 1/2 cup dairy-free dark chocolate chips
- 2 tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 375 degrees Fahrenheit.
- Add the tahini, maple syrup, applesauce, vanilla extract, and salt to a large mixing bowl and mix well.
- Add the coconut flour and mix until combined.
- Add the dairy-free dark chocolate chips and mix again.
- Chill the dough in the fridge for 30 minutes.
- Scoop out heaping teaspoons of the cookie dough, then use your hands to roll them into balls before placing them on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls down to form flat, circular shapes.
- Bake for 8 minutes at 375 degrees Fahrenheit.
- Let cool before serving.
- The cookie dough is sticky, so you may have to wash and dry your hands about halfway through the process of rolling and flattening the cookies before resuming.
- Store these tahini chocolate chip cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.