Chocolate Chip Tahini Cookies (gluten-free, paleo)
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.
Servings: 12 cookies
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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