Chocolate Chip Tahini Cookies (gluten-free, paleo)

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They’re soft, chewy and utterly delicious. Think of it as a classic chocolate chip cookie with a tahini spin.

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree

When it comes to homemade cookies, I find that most people have a preference when it comes to texture. Some like harder, crunchy cookies, like my homemade almond butter cookies. Some like cookies that are crispy on the outside and soft on the inside, like my gluten-free chocolate chip cookies. And some like soft and chewy cookies, like today’s recipe for chocolate chip tahini cookies.

And I’m happy to have a cookie recipe for everyone!

These tahini cookies are a delicious alternative to your regular chocolate chips cookies and they’re completely flourless and nut-free. Yep, not even almond flour in this recipe. That makes them one of my favorite uses of homemade tahini.

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree

Unlike my other cookie recipes, these tahini cookies are super light and fluffy. That’s thanks to the two eggs in the recipe. They’re like little cookie clouds and more of a cake texture versus a crumbly cookie texture. And bonus – they’re incredibly easy to make.

Just add all of the ingredients into a mixing bowl and use a hand mixer to beat everything together for a minute or so. Fold in the chocolate chips, then scoop the tahini cookie dough onto a baking tray with this medium cookie scoop. One of my favorite (and very useful) kitchen gadgets.

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #TahiniRecipes #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree #NutFree

Once the tahini cookies are all on the baking sheet, smoosh them a little with your fingers, place them in the oven and bake them for about 15 minutes. That’s it.

My favorite chocolate chips are Pasha chocolate chips (which I’ve mentioned before on the video for my chocolate peppermint slices). The reason why I love them? They’re organic, gluten-free, dairy-free and soy-free. A very allergen-friendly bag of chocolate chips and the ingredient list is one of the cleanest I’ve found when it comes to chocolate.

Lastly, if you’re looking for something to dunk these cookies in, I highly recommend my homemade cashew milk. Enjoy!

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They're soft, chewy and utterly delicious. So easy to make! #TahiniCookies #Tahini #ChocolateChipCookies #CookieRecipe #Paleo #GlutenFree

Chocolate Chip Tahini Cookies (gluten-free, paleo)

4.96 from 22 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 12 cookies
Author: Lisa Bryan
These chocolate chip tahini cookies are flourless. They're also gluten-free, nut-free and paleo-friendly. A soft, chewy, fluffy, deliciuos tahini cookie that will soon become your favorite.


  • 1 cup tahini
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1/2 tbsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup chocolate chips


  • Preheat the oven to 350 degrees fahrenheit.
  • Add all of the ingredients except the chocolate chips into a large mixing bowl. Use a hand mixer to mix everything together.
  • Fold in the chocolate chips.
  • Use a cookie scoop to scoop the dough onto a parchment-lined backing sheet. Then, use your fingers to gently flatten the cookies a bit (you may need to wet your fingers to prevent sticking).
  • Bake the cookies for 13-15 minutes, or until golden along the edges.

Lisa's Tips

  • I made these cookies with my homemade tahini, which is fairly think and the consistency of peanut butter. A store-bought tahini might provide a slightly different texture.
  • I also used my favorite allergen-friendly chocolate chips, Pascha Organic Dark Chocolate Chips.
  • These cookies will not spread much. So feel free to flatten to your desired thickness.


Serving: 1cookie, Calories: 200kcal, Carbohydrates: 18g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 147mg, Potassium: 101mg, Fiber: 1g, Sugar: 11g, Vitamin A: 70IU, Vitamin C: 0.8mg, Calcium: 41mg, Iron: 1.1mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Tahini Cookies, Gluten-free Chocolate Chip Cookies, paleo chocolate chip cookies
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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72 comments on “Chocolate Chip Tahini Cookies (gluten-free, paleo)”

  1. What a delicious cookie. I especially like how they aren’t overly sweet. I made my own tahini using your recipe, but my cookie batter was very wet and when I cooked them they spread out a lot (I had a single sheet pan sized cookie haha), so I’m not sure what that’s all about. They were still delicious and I will def make again even though they weren’t picture perfect.4 stars

  2. Like some of the others here, my batter was quite wet (and I actually used your recipe, Lisa, to make the tahini from scratch), but they turned out just terrific! I’m a big fan of halva (although it’s hard to find halva without corn syrup unfortunately) so this was a nice grain free sesame seed alternative treat. These cookies will definitely be made in this house again! 😋5 stars

  3. Hi Lisa the Vitamix blender looks really good but very expressive, I was looking and some of them are 600 to 700 English pounds is there a cheaper version I could buy, I know it has to be a high powered blender I seeing a cheap one for 38 euro on AliExpress I know it’s probley not the best , I also have the magic bullet but I know the cup would not hold the amount of sesame seed 8n your recipe could you suggest a blender similar to yours. Would like to make the tehini recipe and the other ones you have I’d be greatful if you could let me know thanks for the recipes
    Greetings from dublin ireland 🇮🇪
    Patricia obrien

  4. I’m a non-medicated T2 Diabetic who is also gluten free so I had used 1/4 cup coconut sugar and the remainder with my monk fruit blend sugar substitute. I also used store bought organic Tahini. I was quite impressed with the outcome. Even my son, who has no health issues, enjoyed the cookies. This recipe will definitely be added to my list of recipes. Thank you for creating it!5 stars

  5. Are there other sweeteners I could substitute for coconut sugar? I usually use stevia (or maple syrup), however I realize that may mess up proportions. Thanks!

    • Hi Robin – you can use any other granulated sugar in replacement of coconut sugar. If you use a liquid sweetener, it will mess with the ratios :)

  6. These are my new favorite chocolate chip cookie. Soooooooooo good. My husband loved them too! I used Sprouts organic tahini and it definitely spread, but no problem there. Just noting it for others. :)5 stars

  7. These turned out so much better than expected, another fantastic recipe, Lisa!5 stars

  8. I love tahini and want to make these for a cookie swap with a friend who has a wheat allergy. Can I use regular granulated sugar instead of coconut sugar or is there a reason for the coconut sugar here? Thanks!

  9. These cookies are amazing, soft and flavorful and will be made often. Mine did spread, but I think it was probably due to the brand of tahini used. Next time, I may add a touch cinnamon and chipotle.5 stars

  10. Hi! This recipe looks delicious! Can I eliminate the sugar though? Thanks!

  11. Love your recipes, a delicious snack.  My cookies spread out, don’t know what went wrong.  I followed your recipe.  5 stars

    • Hi Karisma – happy you love my recipes! Depending on the brand of tahini you used, they could have just been softer to start with. Hopefully they’re still delicious!

  12. So delicious! I love the cake-texture of these!5 stars

  13. can you please make a gluten free dairy free paleo cake or cupcakes they are so hard to find?

    • Hi Laura – Have you tried my paleo chocolate cake or cupcakes? You can find them on the website and they’re delicious!

      • Hi Lisa – quick double check that it is baking ‘sofa’ and not baking ‘powder’.   One of the comments below refers to baking powder but your recipe calls for baking soda.  Thanks for clarifying.  

      • It is baking soda Libby.

  14. Hi, What does Tahini taste like?
    Also I love your recipes. xoxo
    Also I have a sigestion, You should create a dairy free, nut free, cocoa free dessert. I have been tying to find one because I can’t have those things it is so annoying.
    Thanks xoxo

  15. Amazing! Highly recommend; tastes just like the “real thing” but healthy ;)5 stars

  16. These cookies are delish! I am absolutely surpprised about how moist and soft they are. Also the taste is wonderful, I love that there are no grains or flours in this recepie. I’m starting to make these weekly. In my oven the cookies only need to bake 10min5 stars

  17. These tasted great but I only had store bought tahini so mine didn’t come out as pretty ( they were only for me) but it was yummy.  Simple to make, I have made them a couple times and will probably make more in the future. 5 stars

  18. Just made these and they turned out yummy! Mine don’t look anything like yours but they taste okay lol. They came out flat and not crinkly, probably because I used store-bought tahini that I had to stir for 10 minutes before using. I’m just curious as to the ingredients that allow the tahini to replace both the flour and the butter?

  19. They are really delicious5 stars

  20. Just adding a bit of wisdom – first two came out perfectly, two – wet, last one perfect.  I figured it out!  The first two was made when we had snow, the two that cake out wet and spread all over the baking tray – one I used super large eggs.  Second it was boiling hot that day.  Last one – I put the dough mixture in the fridge to firm up, and then rolled it into little balls lightly flatten them.  I’ve looked on the internet since and it’s recommended you leave the dough in the fridge for an hour or overnight.  Use a light coloured baking tray to reflect as much heat off.  Make sure the baking powder isn’t old. 5 stars

    • Thanks for all the feedback and tips! Yes, baking is definitely influenced by so many variables. I even notice a difference on many of my recipes when made at my house versus my parent’s house (which is at a higher elevation). Baking is definitely not as forgiving as cooking. ;)

  21. This was so easy to make, far too easy!  I made the tahini from you to make the hummus from you.  Thought I would give this a try before tackling the biscotti.  They’re amazing!!  Phenomenally amazing.  Going to have to try so hard to scoff them all.  5 stars

  22. i did follow all your instructions except that i used brown sugar instead of coco sugar which i don’t have in hand. cookie batter turned out very wet and spread on cookie tray as it bakes and comes out thin & crispy cookie. so, i added a dessicated coconut to the unbaked cookie batter and it turned out now soft & chewy. both outcomes is delicious but i prefer more the thin & crispy one. thank you for sharing the recipe, I’m sooo happy ?5 stars

  23. Amazing cookies! Thank you for shattering:)5 stars

  24. I saw these a couple of days ago and kept the recipe open knowing I needed to try them. I’m long loved tahini in both sweet and savory applications, and I’ve recently been trying to use coconut sugar instead of white sugar as much as possible for the lower glycemic index. I finally made them today and they are damn good! While my cookies did not look as pretty as yours (they were darker in color, but I think that’s because I used Ethiopian tahini, and they spread while baking), they are delicious! after I baked some and tasted them, I decided to add some dessicated coconut and a generous sprinkle of salt to the remainder, which gave it a bit more texture and well, i just love salt in all sweets. Thanks for a great recipe!

  25. Could I sub the coconut sugar for stevia?

    • Unfortunately, I haven’t tried that. But my concern would be given the quantity of coconut sugar (and very few other ingredients), it would really change the texture/taste of the cookies. If you try it though, let me know how it turns out!

  26. Love that these are nut free! Your photos are just gorgeous as well!

  27. Does the tahini give the cookies a special flavor? I’ve never tried a method like this.

  28. Interested to see how tahini cookies taste. Love that these are gluten free!

  29. These look so delicious! And your photographs are stunning by the way!

  30. Yummy. I could eat all of these! Gluten free for the win!

  31. These look so so good! I’ve wanting to try baking with tahini. Can’t wait to try!

  32. I’m all about the soft homemade cookies, for sure! These look fabulous.