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Chocolate Chip Tahini Cookies (gluten-free, paleo)


Posted by on October 23, 2017 / 19 Comments

These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They’re soft, chewy and utterly delicious. So easy to make!

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 best 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!

Click HERE to pin these Chocolate Chip Tahini Cookies to your Pinterest Board

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

These chocolate chip tahini cookies are flourless. They're also gluten-free, nut-free and paleo-friendly. A soft, chewy, fluffy, delicious tahini cookie that will soon become your favorite! 

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Ingredients

Instructions

  1. Preheat the oven to 350 degrees fahrenheit. 

  2. Add all of the ingredients except the chocolate chips into a large mixing bowl. Use a hand blender to mix everything together. 

  3. Fold in the chocolate chips. 

  4. Use a cookie scoop to scoop the dough onto a parchment lined baking sheet. Then, use your fingers to gently flatten the cookies a bit (you may need to wet your fingers to prevent sticking). 

  5. Bake the cookies for 13-15 minutes, or until golden along the edges. 

Recipe Notes

  • I made these cookies with my homemade tahini, which is fairly thick and the consistency of peanut butter. A store-bought tahini might provide a slightly different texture. 
  • These cookies will not spread much. So feel free to flatten to your desired thickness. 
  • Liz S.

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

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

    • Thanks Chelsea! You can use tahini to replace peanut butter or almond butter in any recipe. It’s a great way to switch things up and perfect for those who are nut-free. :) x

  • Brandi Crawford

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

  • Lauren

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

  • Pretty Patel

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

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

    • Most people find tahini a little less sweet than most nut butters (though I’ve probably covered that up with all the coconut sugar in the recipe). Ha! But it’s perfect for those who are nut-free. :)

  • Jennifer Brown

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

  • Kristen DeMarco

    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!

  • Abby

    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!

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