These amazing tahini chocolate chip cookies might just be the best chocolate chip cookies you'll ever taste. They're vegan, gluten-free, and so delicious!
I think I've cracked the code on the best gluten-free and vegan chocolate chip cookie of all time. All time you say? Yes, ALL TIME.
I know that might sound like an overly confident statement, BUT it's true. Everything I look for in a cookie, these tahini chocolate chip cookies have. And if that isn't enough to sway you, they're even a requested dessert from my family of non-gluten-free and vegan eaters. They all say they're one of (if not the) best chocolate chip cookie they've ever had.
And I seriously can't wait for you to try them! Because it's my opinion that if you need one thing in your baking arsenal it's a “knock it out of the park” chocolate chip cookie. And these, my friends, are exactly that!
Why This Tahini Chocolate Chip Cookie Recipe Works
- No butter or oil. This recipe is completely oil-free and we accomplish this by using tahini as our alternative. Tahini helps with the flavor and the texture of the cookies!
- Less sugar. We're using two types of unrefined sugars: maple syrup and coconut sugar. In fact, this entire batch of cookies uses less than 1/2 cup of sugar.
- Extra healthy fats. I love adding healthy fats to my baked goods because it helps make them a little more filling. Since tahini is the base of these cookies, we're getting lots of healthy fat with each one!
- Added protein. Lastly, we've got protein thanks to the tahini and quinoa flour. Tahini is actually quite high in protein, so each cookie boasts 3 grams!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Tahini – Tahini makes these chocolate chip cookies nutty and moist.
- Maple syrup – Be sure to use real maple syrup, not pancake syrup!
- Coconut sugar
- Egg or flax egg – Here’s how to make a flax egg.
- Vanilla extract
- Quinoa flour and coconut flour – The quinoa flour is our grain flour to help hold things together, as well as add some protein. The coconut flour is there to absorb some liquid and make the cookies uber chewy.
- Baking soda
- Sea salt – You can sprinkle a little extra flaky sea salt on top of the cookies after they’re done baking if you’d like.
- Dark chocolate chips – Or roughly chopped dark chocolate.
What Is Quinoa Flour?
Quinoa flour is simply quinoa that has been ground into a fine powder. It’s light in color and has a slightly nutty flavor. Quinoa flour is gluten-free, high in protein and fiber, and it makes an excellent substitute for traditional flours in baked goods. Read more about how to use quinoa flour, or find out how to toast quinoa flour to enhance its flavor.
How To Make Tahini Chocolate Chip Cookies
- Prepare. Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Mix the dough. Beat together the tahini, maple syrup, and coconut sugar until smooth. Stir in the egg (or flax egg) and vanilla, followed by the dry ingredients. Fold in the chocolate chips.
- Form the cookies. Scoop the dough into balls and place them onto the baking sheet. Gently flatten the balls with your hands.
- Bake. Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the cookies are golden brown.
- Cool. Remove from the oven and allow the cookies to cool completely before enjoying.
Tips for Success
- Don’t over-bake. For that perfect chewy, soft chocolate chip cookie texture, you don’t want to let these tahini cookies bake in the oven too long. Keep an eye on them and take them out of the oven when they are slightly golden brown around the edges.
- Use a cookie dough scoop. This will help you get evenly sized cookies!
- Let the tahini chocolate chip cookies cool completely. They will continue to set as they cool, so this will keep them from falling apart on you.
Variations
- Add some dried fruit. Substitute half the chocolate chips for dried cranberries, cherries, or raisins for a chewy texture and extra layer of flavor.
- Add some nuts. For crunch and nuttiness, try adding chopped walnuts or almonds to the dough.
- Change up the chocolate. Use half white chocolate chips and half dark chocolate chips, or swap in milk chocolate for a creamier tahini chocolate chip cookie.
How to Store
Tahini chocolate chip cookies will stay fresh and delicious for up to 5 days when stored in an airtight container at room temperature.
Can I Freeze This Recipe?
Yes, you can! Simply place the tahini chocolate chip cookies in a freezer-safe container or bag and store them in the freezer for up to 3 months. When ready to eat, allow them to thaw at room temperature before enjoying.
More Gluten-Free & Vegan Cookies
- Healthy Chewy Ginger Molasses Cookies
- GF & Vegan Gingerbread Cookies
- Salted Peanut Butter Breakfast Cookies
- The Best Quinoa Chocolate Chip Cookies
- Insanely Healthy Oatmeal Cookies
- Gluten-Free Raspberry Thumbprint Cookies
Tahini Chocolate Chip Cookies
Ingredients
- 1/2 cup tahini
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 1 egg or flax egg
- 1 teaspoon vanilla extract
- 1/4 cup quinoa flour
- 1/2 teaspoon baking soda
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.
- Beat together the tahini, syrup and sugar until smooth. Then stir in egg and vanilla. Add the dry ingredients and stir to form a dough. Fold in the chocolate chips.
- Scoop the dough onto the baking sheet and gently flatten with your hands.
- Bake for 10 – 12 minutes until the cookies are golden brown. Remove from the oven and allow to cool completely.
- Dunk in a glass of almond milk and enjoy!
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