These chocolate chip tahini cookies are amazingly soft and have no butter, flour, or sugar. Gluten-free, no processed ingredients, and full of healthy fats.
While I have a traditional soft chocolate chip cookie recipe that I absolutely love, I wanted a healthier chocolate chip cookie recipe in my baking repertoire, as well.
I’ve shared these chocolate chip tahini cookies a few times on my Instagram stories and I’m excited to finally share the full recipe here!
My cousin had a batch of these cookies waiting for me when I visited her in Atlanta a few months ago. Since then, I’ve made them numerous times myself, making slight tweaks each time to simplify the original recipe just a bit.
These chocolate chip tahini cookies are made with wholesome ingredients like tahini, almond flour, real maple syrup, an egg, and chocolate chips. They’re naturally gluten-free and close to being Paleo-approved (not quite).
They’re definitely not a low-calorie recipe, but more of a “natural ingredient” cookie recipe.
What is Tahini, exactly?
Tahini is sesame seed paste! It’s similar in texture to peanut butter or almond butter and has a fairly neutral taste. You’ll often find tahini either on the peanut butter aisle or ethnic food aisle at your grocery store.
These chocolate chip cookies have a mild tahini taste, which is just a slight nutty flavor. It’s a bit more prevalent when the cookies are hot out of the oven, and I don’t taste it much at all after the cookies are cooled.
I haven’t yet tried subbing peanut butter or almond butter in this recipe, but will report back when I do. If you’re looking for a healthier peanut butter cookie recipe now, I suggest these 4-ingredient peanut butter banana oatmeal cookies!
On the second time I baked a version of these chocolate chip tahini cookies, I completely left out the maple syrup by accident. The cookies weren’t sweet, of course, and they were definitely. Somehow, my family still polished off the entire batch, so imagine how good they are with all of the ingredients.
My favorite thing about these cookies is that they’re so soft, and they stay soft for as long as they last in the fridge or freezer. I can’t get enough of these cookies!
If you try these chocolate chip tahini cookies, let me know in a comment or take a photo and tag me @livbane on Instagram! I’d love to see!
Soft Chocolate Chip Tahini Cookies
- 1 egg
- 1 cup tahini (I buy at Trader Joe's or Whole Foods- it may be in the peanut butter or ethnic foods aisle at your store!)
- 1/2 cup maple syrup
- 1 cup almond flour
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 cup dark or semi-sweet chocolate chips (I love mini)
- In a medium mixing bowl, beat egg and then add tahini and maple syrup. Stir to combine. Add almond flour, baking soda, and salt, and lightly stir dry ingredients together on top. Gently stir all ingredients together until almost combined, and then add chocolate chips and stir to combine.
- Place bowl in the refrigerator for at least 30 minutes or freezer for 15 minutes to chill. While dough is chilling, preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Once dough is chilled, use a spoon or cookie scoop to place 12 tablespoon-size balls on the cookie sheet. There's no need to press the dough balls down.
- Bake for 8-9 minutes, until cookies are just barely beginning to lightly brown on top. They will continue to set on the baking sheet once you remove them from the oven. The key to perfectly soft cookies is slightly under-baking them! Let the cookies set for 5+ minutes before removing them from the baking sheet.
- For best results, store leftover cookies in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.