These tahini chocolate chip cookies (vegan and gluten free) have a satisfying chewy texture with slightly crispy edges. Give them a try if you’re looking for nutritious treats, like this tahini frosting, which is another yummy option.
Ingredients and Substitutions
Tahini, a paste made from ground sesame seeds, contributes to the rich, chewy texture and nutty flavor 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.
I sweetened these cookies with pure maple syrup. You can substitute other liquid sweeteners such as agave nectar 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.
This recipe calls for coconut flour. I can’t recommend any substitutions for that ingredient because coconut flour is much more absorbent than other flours. I suspect all purpose flour would work, but you’d likely need about double the amount.
How to Make Tahini Chocolate Chip Cookies (Vegan and Gluten Free)
Start by adding the wet ingredients to a mixing bowl and stirring well. Mix in the coconut flour, followed by the dairy-free dark chocolate chips, then chill the dough for 30 minutes.
After the dough has finished chilling, preheat the oven to 375 degrees Fahrenheit, then scoop out heaping teaspoons of the cookie dough into your hands and roll them into balls. Place them on a sheet pan lined with parchment paper. The dough will be sticky, so I recommend wearing kitchen gloves to make this easy.
Use your fingers to flatten the dough balls into circle shapes.
Bake for 8 minutes or until the edges are lightly browned. Be sure to let them cool for at least 15 minutes before serving.
Tahini Chocolate Chip Cookies (Vegan and Gluten Free) Recipe
Equipment
- Sheet pans
- Parchment paper
Ingredients
- 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
Instructions
- 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.
- Preheat the oven to 375 degrees Fahrenheit.
- 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. The dough will be sticky so I recommend wearing kitchen gloves to make this easy.
- Use your fingers to flatten the dough balls into circle shapes.
- Bake for 8 minutes or until the edges are lightly browned.
- Let cool for at least 15 minutes before serving.
Notes
- Store these cookies in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Nutrition Estimates
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