Tahini Chocolate Chip Cookies (Vegan and Gluten Free) Recipe
These tahini chocolate chip cookies (vegan and gluten free) are easy to make and delicious. They're soft and chewy with crispy edges.
Servings: 24
Calories: 101kcal
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
Serving: 1Cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 74mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg